Teriyaki Tofu Rice Bowl

This delectable teriyaki tofu rice bowl features extra-firm tofu cubes pan-seared to crispy perfection and coated in a glossy, sweet-savory homemade glaze. Served over a bed of warm jasmine rice alongside steamed broccoli, it is a healthy and satisfying takeout-style meal.

Teriyaki Tofu Rice Bowl
  • Prep time: 14 minutes
  • Cook time: 19 minutes
  • Total time: 33 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1 block (14 ounces) extra-firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil, divided
  • 1/3 cup low-sodium soy sauce
  • 3 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon water mixed with 1 teaspoon cornstarch
  • 2 cups cooked jasmine rice
  • 2 cups broccoli florets, steamed
  • 1 tablespoon sesame seeds
  • 2 green onions, sliced

Instructions

  1. Toss the pressed, cubed tofu in a bowl with 2 tablespoons of cornstarch until each piece is evenly coated.
  2. Heat 1.5 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
  3. Add the tofu cubes and cook for 8 to 10 minutes, turning occasionally, until they are golden brown and crispy on all sides, then remove from the pan.
  4. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic.
  5. Wipe the skillet clean, pour in the sauce mixture, and bring it to a gentle simmer over medium heat.
  6. Whisk in the cornstarch slurry (1 tablespoon water and 1 teaspoon cornstarch) and simmer for 1 to 2 minutes until the sauce thickens into a glossy glaze.
  7. Add the crispy tofu back into the skillet, tossing gently to ensure every piece is thoroughly coated in the warm teriyaki sauce.
  8. Assemble the bowls by dividing the cooked jasmine rice and steamed broccoli, top with the glazed teriyaki tofu, and garnish with sesame seeds and sliced green onions.

Tips

  • Pressing the tofu for at least 15 to 20 minutes beforehand is crucial to remove excess moisture so it can crisp up properly.
  • The cornstarch coating on the tofu is the secret to getting a wonderfully crispy exterior without deep frying.
  • Watch the teriyaki sauce closely as it simmers, as the sugars in the maple syrup can burn quickly if the heat is too high.

Frequently Asked Questions

How do I press tofu without a tofu press?

Wrap the block of tofu in a clean kitchen towel, place it on a plate, and set a heavy object like a cast-iron skillet or canned goods on top.

Can I bake the tofu instead of pan-frying it?

Yes, bake the cornstarch-coated tofu on a lined baking sheet at 400 degrees F for 25 to 30 minutes, flipping halfway through.

Can I store and reheat leftovers?

Store components separately in the fridge for up to 4 days. Reheat tofu in a dry skillet or toaster oven to restore its crispiness.