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- 1 block firm tofu, pressed and cubed - 1 cup brown rice - 2 tablespoons sesame oil - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 3 green onions, sliced - 2 cloves garlic, minced - 1-inch piece ginger, grated - 1/4 cup soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon cornstarch mixed with 2 tablespoons water - Sesame seeds, for garnish When I make teriyaki tofu bowls, I love using fresh ingredients. The combo of tofu and veggies gives a great taste. Tofu is my go-to for protein. It is firm and holds its shape well when cooked. Pressing the tofu helps to remove excess water. This way, it absorbs more flavor. I like to cube it into bite-sized pieces. Brown rice serves as a hearty base. It adds a nutty flavor and is good for you. Broccoli, bell pepper, and carrot add color and crunch. They cook quickly but stay crisp. The green onions give a fresh bite and look nice on top. The sauce is where the magic happens. Soy sauce adds saltiness. Honey or maple syrup brings sweetness. Rice vinegar adds a little tang. Ginger and garlic boost the flavor profile. Lastly, cornstarch thickens the sauce. It makes everything stick together nicely. This recipe is not just tasty; it is also packed with nutrients. Each serving has a good balance of protein, fats, and carbs. You can check the full recipe for all the details on how to make it. To cook brown rice, start by rinsing it under cold water. This helps remove excess starch. Use a pot and add one cup of rice and two cups of water. Bring it to a boil, then reduce the heat. Cover and simmer for about 40-45 minutes. Once done, let it sit for 10 minutes before fluffing with a fork. For fluffy rice, avoid lifting the lid too often. This keeps the steam inside. Press the tofu to remove extra moisture. Wrap it in a clean kitchen towel and place a heavy object on top. After about 15-20 minutes, cube the tofu into bite-sized pieces. For a nice golden color, heat sesame oil in a skillet over medium heat. Add the tofu cubes in a single layer. Cook for about 8-10 minutes, flipping them halfway through. Once your tofu is golden, it’s time to add the vegetables. Start with the sliced red bell pepper and cook for 2 minutes. Next, add broccoli florets and julienned carrots. Stir-fry everything for about 5 minutes until the veggies are tender-crisp. Timing is key; you want them to keep their color and crunch. Finally, pour the teriyaki sauce over the mixture. Stir well and let it simmer for a few minutes. Your Teriyaki Tofu Bowls will be ready to serve with rice! To make your teriyaki tofu bowls pop, try adding different seasonings. A splash of lime juice adds brightness. You can also sprinkle in red pepper flakes for some heat. For a twist, swap soy sauce with tamari for a gluten-free option. If you love a sweet tang, add a splash of orange juice to your sauce. You can even mix in pineapple juice for a tropical flavor! Frying tofu can be tricky, but I have a simple method. First, press the tofu to remove water. This step helps it brown nicely. Use a non-stick skillet or cast-iron pan for best results. Heat your skillet before adding oil. This helps the tofu get crispy on the outside. Cook the tofu for about 8-10 minutes until golden brown. Preparing ahead makes life easy. You can chop vegetables a day in advance. Store them in airtight containers in the fridge. Cook the rice ahead of time, too, and keep it in a separate container. For leftovers, cool the bowls before storing. They will stay fresh for up to three days. Reheat in the microwave or on the stove. This way, you can enjoy a tasty meal anytime! For the full recipe, check out the Teriyaki Tofu Bowls section. {{image_2}} You can use tempeh or seitan instead of tofu. These proteins add different textures and flavors. Tempeh is nutty, while seitan has a meaty taste. You can also change up the veggies. Try snap peas, zucchini, or mushrooms for variety. They pair well with the teriyaki sauce. This recipe is vegan and vegetarian-friendly. Just make sure to use maple syrup instead of honey. For gluten-free options, choose tamari instead of soy sauce. You can still enjoy the same great taste without the gluten. Top your teriyaki tofu bowls with sliced avocado or chopped nuts. A sprinkle of sesame seeds adds crunch and flavor. You can serve them with a side of edamame or a light salad. These add freshness and balance to your meal. For a fun twist, try serving with sushi rolls or miso soup on the side. You can find the full recipe in the article. To keep your teriyaki tofu bowls fresh, use airtight containers. Glass containers work best. They prevent odors and keep your food safe. Store the bowls in the fridge. They stay good for up to three days. After that, the tofu may get soggy. To freeze teriyaki tofu bowls, follow these steps: 1. Let the bowls cool completely. 2. Divide the meal into portions. 3. Place each portion in a freezer-safe container or bag. 4. Remove as much air as possible before sealing. These bowls can freeze well for up to three months. When you want to eat them, thaw them in the fridge overnight. For reheating, microwave them for 2-3 minutes. Stir well to heat evenly. Enjoy your meal without waste! Making teriyaki tofu bowls takes about 30 minutes in total. You will spend around 15 minutes preparing the ingredients. Cooking the rice and stir-frying the tofu and veggies will take about 15 more minutes. This quick time makes it great for busy weeknights. Yes, you can prepare this recipe ahead of time. You can cook the brown rice and store it in the fridge for up to four days. You can also prepare the tofu and vegetables in advance. Store them in a sealed container. Just heat everything before serving. Teriyaki tofu bowls pair well with many side dishes. Here are some ideas: - Steamed edamame - A fresh green salad - Miso soup - Sliced cucumbers with rice vinegar - Green tea or sparkling water These sides add flavor and balance to your meal. Absolutely! This recipe is perfect for meal prep. You can make a big batch and portion it into containers. It stores well in the fridge. You can even freeze it for longer storage. This makes it easy to grab a healthy meal during a busy week. For the best flavor, reheat the bowls gently. This recipe for teriyaki tofu bowls is easy and satisfying. You learned how to cook brown rice, prepare tofu, and stir-fry fresh veggies. I shared tips to enhance flavors and variations for dietary needs. Proper storage extends your meals' lifespan. You can adjust this recipe to fit your taste and needs. With these steps, you can enjoy healthy, delicious meals throughout the week. Dig in and savor the flavors!

Teriyaki Tofu Bowls

Elevate your dinner game with these delicious Teriyaki Tofu Bowls! Packed with protein and vibrant veggies, this easy recipe combines cubed tofu, brown rice, and a flavorful homemade teriyaki sauce. Perfect for a quick weeknight meal or meal prep, these bowls are a healthy and satisfying option. Click through to discover how to make this mouthwatering dish and bring a taste of Asia to your table!
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Ingredients
  

1 block firm tofu, pressed and cubed

1 cup brown rice

2 tablespoons sesame oil

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

3 green onions, sliced

2 cloves garlic, minced

1-inch piece ginger, grated

1/4 cup soy sauce

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon cornstarch mixed with 2 tablespoons water

Sesame seeds, for garnish

Instructions
 

Start by cooking the brown rice according to package instructions. Make sure it is fluffy and set aside once done.

    In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, minced garlic, and grated ginger. Set aside.

      Heat sesame oil in a large skillet over medium heat. Add the cubed tofu and cook until golden brown on all sides, around 8-10 minutes.

        Once the tofu is golden, add the sliced red bell pepper, broccoli florets, and julienned carrot to the skillet. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

          Pour the prepared teriyaki sauce over the tofu and vegetables, stirring to coat evenly. Bring to a gentle simmer.

            Add the cornstarch mixture to the skillet and continue to cook, stirring frequently, until the sauce thickens, about 2-3 minutes.

              To serve, divide the brown rice among bowls, top with the teriyaki tofu and vegetable mixture. Garnish with sliced green onions and sesame seeds.

                Prep Time: 15 min | Total Time: 30 min | Servings: 4