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To create Teriyaki Tofu Power Bowls, you need a few key ingredients: - 1 block (14 oz) firm tofu, drained and pressed - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 tablespoon cornstarch - 2 cups cooked quinoa or brown rice - 1 cup steamed broccoli florets - 1 cup shredded carrots - 1 cup edamame, shelled - 2 green onions, sliced - Sesame seeds for garnish - Sriracha for serving (optional) These ingredients combine to create a tasty and healthy meal. The firm tofu gives the dish a great texture. The quinoa or brown rice serves as a strong base. The veggies add freshness and crunch. You can customize your bowls with different toppings. Try adding: - Sliced avocado for creaminess - Cucumber for a refreshing crunch - Red cabbage for a pop of color - Peanuts or cashews for extra crunch These additions make the meal even more vibrant and fun. You can mix and match these toppings based on what you have or what you love. Not all tofu is created equal. For the best results, choose high-quality brands. Some trusted names include: - Nasoya - Wildwood - Mori-Nu These brands offer firm tofu that holds up well during cooking. Quality tofu makes a big difference in taste and texture. Always check for freshness and choose organic options when possible for a healthier meal. {{ingredient_image_1}} To start, you need to press the tofu. This step is key. Pressing removes extra moisture, which helps the tofu get crispy. Wrap the block of tofu in a clean kitchen towel. Place a heavy skillet on top. Let it sit for 10 to 15 minutes. After pressing, the tofu should feel firmer and drier. While the tofu presses, make the teriyaki sauce. In a small bowl, mix together the soy sauce, maple syrup, rice vinegar, and sesame oil. This sauce brings a sweet and savory flavor. Make sure to stir well until all the ingredients combine. It should smell amazing already! Now, it’s time to cook the tofu. Cut the pressed tofu into bite-sized cubes for easy eating. Toss these cubes in cornstarch. This step helps the tofu crisp up beautifully. Heat a small amount of oil in a large skillet over medium-high heat. Add the tofu cubes to the skillet. Cook each side for about 3 to 4 minutes. Look for a golden-brown color. This shows it is crispy and ready. Once the tofu is crispy, pour the teriyaki sauce over the tofu in the skillet. Stir to coat the tofu evenly. Let it cook for another 2 to 3 minutes. This allows the sauce to thicken slightly. Now, it's time to build your power bowl. Start with a layer of cooked quinoa or brown rice at the bottom of the bowl. Top with steamed broccoli, shredded carrots, and edamame. Finally, add the teriyaki tofu on top. Garnish with sliced green onions and sprinkle sesame seeds for a nice touch. If you like heat, serve with Sriracha on the side. Enjoy your colorful and tasty meal! Pressing tofu is key to a great texture. Start by wrapping the tofu block in a clean kitchen towel. Place a heavy skillet on top. Let it sit for 10-15 minutes. This step removes excess moisture and helps the tofu absorb flavors. Don't skip this! For perfect quinoa, use a 2:1 water-to-quinoa ratio. Rinse the quinoa before cooking to remove bitterness. Bring water to a boil, add the quinoa, cover, and simmer for 15 minutes. For brown rice, use a 2.5:1 water-to-rice ratio. Simmer for about 45 minutes. Let it sit after cooking to fluff it up. To achieve the right sauce thickness, cook it gently. Mix soy sauce, maple syrup, rice vinegar, and sesame oil in a bowl. When you add it to the tofu, let it simmer for 2-3 minutes. This helps the sauce thicken. If it's too thin, add a little more cornstarch mixed with water. This trick will give you a glossy, rich sauce that clings perfectly to the tofu. Pro Tips Press the Tofu Thoroughly: Ensure you press the tofu well to remove as much moisture as possible. This helps achieve a crispy texture when cooked. Customize the Sauce: Feel free to adjust the teriyaki sauce ingredients according to your taste. Add more maple syrup for sweetness or a splash of ginger for added flavor. Use Fresh Vegetables: For the best taste and nutrition, use fresh, seasonal vegetables in your power bowl. They add vibrant color and crunch. Meal Prep Friendly: This recipe is perfect for meal prep! Cook extra tofu and grains to have on hand for quick lunches or dinners throughout the week. {{image_2}} If you want to switch up the protein, there are great choices for vegetarians and vegans. You can use tempeh, which has a nutty flavor and firm texture. Seitan is another option; it mimics meat well and absorbs flavors nicely. For a lighter choice, consider chickpeas or lentils. Both add protein and fiber. In your Teriyaki Tofu Power Bowls, you can mix in various vegetables. Bell peppers add sweetness and crunch. Snap peas bring a fresh bite. Zucchini or mushrooms can also enhance the taste. Feel free to add kale or spinach for more greens. The mix of colors and textures will make the dish visually appealing and nutritious. To keep your meal gluten-free, choose tamari instead of soy sauce. This helps avoid gluten while keeping the flavor. Cornstarch is already gluten-free, so it works perfectly for the tofu. You can also use rice or quinoa as your base, both of which are gluten-free. Always check your ingredient labels to ensure they meet your dietary needs. To keep your Teriyaki Tofu Power Bowls fresh, store them in an airtight container. Let the dish cool to room temperature first. Once cooled, divide the bowls into serving sizes. Place them in the fridge for up to three days. This method keeps the flavors intact and prevents sogginess. When you are ready to eat, reheat the bowls gently. Use a microwave or a skillet. If using a microwave, heat in short bursts of 30 seconds. Stir between each burst for even heating. If using a skillet, add a splash of water to keep the tofu moist. Heat on low until warmed through. This keeps the tofu crispy and the veggies tender. If you want to save some bowls for later, freezing is an option. However, the texture of the tofu may change after freezing. To freeze, pack the bowls in airtight containers. Remove as much air as possible. You can freeze them for up to a month. To thaw, place them in the fridge overnight before reheating. This helps maintain flavor and quality. Soy sauce and tamari both add flavor to dishes, but they differ in ingredients. Soy sauce contains wheat, while tamari is usually gluten-free. Tamari has a richer taste and is thicker. If you want a gluten-free option, use tamari in your teriyaki sauce. Yes, you can use other proteins. Chicken, beef, or shrimp work well in this dish. Just adjust the cooking time based on the protein you choose. You can also try tempeh or seitan for a plant-based option. To add spice, use Sriracha or chili paste. You can mix it into the teriyaki sauce for a kick. Garnish with sliced jalapeños or add red pepper flakes for extra heat. Adjust the amount based on your heat preference. Teriyaki Tofu Power Bowls offer many health benefits. Tofu is high in protein and contains all nine essential amino acids. Quinoa or brown rice provides fiber and energy. The vegetables add vitamins, minerals, and antioxidants. This meal is balanced, tasty, and filling. In this post, we explored how to make Teriyaki Tofu Power Bowls. We covered the main and optional ingredients, like high-quality tofu brands. You learned step-by-step how to prepare tofu, make teriyaki sauce, and assemble the bowls. We shared tips for pressing tofu and cooking grains. We also discussed variations for dietary needs and how to store leftovers. Now, you can enjoy a delicious, healthy meal any time. This dish is not only tasty but also easy to make!

Teriyaki Tofu Power Bowls

A nutritious and flavorful bowl featuring crispy tofu coated in teriyaki sauce, served with quinoa or brown rice and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 block firm tofu, drained and pressed
  • 0.25 cup soy sauce or tamari
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 2 cups cooked quinoa or brown rice
  • 1 cup steamed broccoli florets
  • 1 cup shredded carrots
  • 1 cup edamame, shelled
  • 2 pieces green onions, sliced
  • to taste sesame seeds for garnish
  • to taste Sriracha for serving (optional)

Instructions
 

  • First, press the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy skillet on top for about 10-15 minutes.
  • While the tofu is pressing, prepare the teriyaki sauce by mixing the soy sauce, maple syrup, rice vinegar, and sesame oil in a small bowl.
  • Once pressed, cut the tofu into bite-sized cubes and toss them in cornstarch until evenly coated.
  • In a large skillet, heat a small amount of oil over medium-high heat. Add the tofu cubes and cook for about 3-4 minutes on each side, until they are golden and crispy.
  • Pour the teriyaki sauce over the cooked tofu in the skillet, stirring to coat evenly. Let it cook for an additional 2-3 minutes until the sauce thickens slightly.
  • In bowls, layer the cooked quinoa or brown rice at the bottom. Top with steamed broccoli, shredded carrots, edamame, and the teriyaki tofu.
  • Garnish with sliced green onions and sprinkle sesame seeds on top. Serve with Sriracha if desired for added heat.

Notes

For a gluten-free option, use tamari instead of soy sauce.
Keyword bowl, healthy, teriyaki, tofu, vegan