Vegan Teriyaki Tofu Bowl
Enjoy a deliciously satisfying and lighter version of teriyaki takeout with this vegan teriyaki tofu bowl, packed with flavorful marinated tofu, fresh vegetables, and a homemade teriyaki sauce over fluffy rice.
30 min
Prep
30 min
Cook
4
Serves
400
Calories
Macros · per serving
15g protein
60g carbs
10g fat
Ingredients
For 4 servings
- 400 g extra firm tofu
- 100 ml soy sauce
- 60 ml maple syrup
- 30 ml rice vinegar
- 1 tbsp ginger
- 2 clove garlic
- 2 tbsp cornstarch
- 60 ml water
- 1.5 cup jasmine rice
- 3 cup water
- 1 bell pepper
- 300 g broccoli
- 1 carrot
- 1 tbsp sesame oil
- 2 green onion
- 2 tbsp sesame seeds
Instructions
- 1
Drain and press the tofu to remove excess liquid, then cut into 1-inch cubes.
- 2
In a bowl, combine soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic to create the marinade.
- 3
Add tofu cubes to the marinade and let it sit for at least 30 minutes in the refrigerator.
- 4
Cook the jasmine rice with 3 cups of water in a saucepan, bring to a boil, then simmer on low heat for about 15 minutes until water is absorbed.
- 5
Cut bell pepper and carrot into thin strips, and chop broccoli into florets.
- 6
Heat sesame oil in a large skillet over medium heat, add the marinated tofu and sauté for 5-7 minutes until golden brown.
- 7
Add bell pepper, broccoli, and carrot to the skillet and stir-fry for another 5 minutes until vegetables are tender.
- 8
In a small bowl, whisk together cornstarch and water, then add to the skillet to thicken the sauce.
- 9
Serve the cooked rice in bowls topped with tofu, vegetables, and sauce.
- 10
Garnish with chopped green onions and sesame seeds before serving.
Cook it this week.
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