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The Tofu Teriyaki Rice Bowl is a delicious and wholesome meal that beautifully combines textures and flavors. This recipe not only highlights the versatility of tofu but also brings forward the fragrant aroma of teriyaki sauce, making it a perfect dish for both weeknight dinners and special occasions. With its balance of protein, carbs, and vegetables, this rice bowl is an ideal choice for those seeking a healthy and satisfying meal.

Tofu Teriyaki Rice Bowl Recipe

Enjoy a delicious and healthy meal with this easy tofu teriyaki rice bowl, featuring crisp broccoli and fluffy jasmine rice. Perfect for vegetarian dining, this recipe is not only simple to make but also satisfying and packed with flavor. Treat yourself to a wholesome dish that brings comfort and nourishment to your table.
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Ingredients
  

1 block (14 oz) firm tofu, thoroughly drained and pressed

1 cup jasmine rice, uncooked

2 cups water or vegetable broth (for cooking the rice)

1/4 cup soy sauce (or tamari for a gluten-free option)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon cornstarch

2 tablespoons vegetable oil (for frying)

2 green onions, finely chopped

1 cup broccoli florets, steamed (or any vegetable you prefer)

Sesame seeds (for garnish)

Optional: Pickled ginger for serving

Instructions
 

Cook the Rice: Rinse jasmine rice under cold running water until it runs clear to remove excess starch. In a medium saucepan, combine the rinsed rice with 2 cups of water or vegetable broth. Bring to a boil over high heat, then reduce the heat to low, cover, and let simmer for approximately 15 minutes, or until all the liquid is absorbed. Once done, remove from heat and let it rest, covered, for 5 minutes. After resting, fluff the rice gently with a fork.

    Prepare the Tofu: While the rice is cooking, cut the pressed tofu into bite-sized cubes (approximately 1-inch pieces). In a separate large mixing bowl, whisk together the soy sauce, honey or maple syrup, rice vinegar, sesame oil, and cornstarch until the mixture is completely smooth and well combined.

      Marinate the Tofu: Carefully add the tofu cubes to the marinade, and gently toss them to ensure they are evenly coated. Allow the tofu to marinate for at least 10-15 minutes to absorb the flavors.

        Cook the Tofu: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the marinated tofu cubes, reserving any excess marinade for later use. Cook the tofu for about 5-7 minutes, turning occasionally, until it is golden brown and crispy on all sides.

          Incorporate the Vegetables: After the tofu has achieved a crispy texture, add the steamed broccoli (or your choice of vegetables) to the skillet. Drizzle the reserved marinade over the tofu and vegetables. Cook everything together for an additional 2-3 minutes, allowing the sauce to thicken and coat the tofu and veggies beautifully.

            Assemble the Bowl: In serving bowls, place a generous scoop of the fluffed jasmine rice at the base. Top it with the teriyaki tofu and the sautéed vegetables. Finish with a sprinkle of chopped green onions and sesame seeds for an added crunch. If desired, offer pickled ginger on the side for an extra kick.

              Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                Presentation Tips: Serve the rice bowls on colorful plates to enhance visual appeal. Consider placing an additional sprinkle of sesame seeds and a few extra green onion slices on top for freshness. A side dish of pickled ginger adds a vibrant contrast and elevates the dining experience.