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Teriyaki Tofu Bowl

Teriyaki Tofu Bowl Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 14 oz extra-firm tofu
  • 2 tbsp neutral oil
  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 2 garlic cloves, minced
  • 1 tsp grated fresh ginger
  • 1 tsp cornstarch
  • 2 tbsp water
  • 4 cups cooked jasmine rice
  • 1 cup steamed broccoli florets (optional)
  • 1 scallion, thinly sliced
  • 1 tsp sesame seeds

Method
 

  1. Drain the tofu, wrap it in a towel, and press gently to remove excess water. Cut into 1-inch cubes.
  2. Heat oil in a large nonstick skillet over medium-high. Add tofu in a single layer and season with salt. Cook undisturbed 3 to 4 minutes per side until golden and crisp.
  3. Meanwhile, whisk soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger, cornstarch, and water until smooth.
  4. Pour the sauce over the tofu and stir to coat. Simmer 2 to 3 minutes, flipping occasionally, until thick and sticky.
  5. Divide rice among bowls, top with tofu and broccoli if using, and garnish with scallion and sesame seeds. Serve immediately.

Notes

For the best texture, press the tofu well and let it sear without moving for a few minutes on the first side. Cooked rice is not included in the prep or cook time, so start it first so it’s ready when the tofu is. If you double the sauce, it’s plenty to drizzle over the rice or save for another bowl later in the week.