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To make Teriyaki Tofu Rice Bowls, gather these key items: - 1 block (14 oz) firm tofu, pressed and cubed - 1 cup brown rice - 2 cups vegetable broth (or water) - 1 cup broccoli florets - 1 bell pepper, sliced (any color) - 1 carrot, julienned - 2 tablespoons vegetable oil - 1 tablespoon sesame oil - 4 tablespoons soy sauce - 2 tablespoons mirin (or substitute with additional honey or agave syrup) - 2 tablespoons honey (or agave syrup for vegan option) - 1 teaspoon grated fresh ginger - 1 garlic clove, minced - 1 tablespoon sesame seeds - Green onions, chopped for garnish These ingredients create a perfect balance of flavors and textures. Measuring your ingredients helps keep the dish tasty and balanced. Use a liquid measuring cup for the vegetable broth and a dry one for the rice. Make sure to press the tofu well. This step removes excess water and helps the tofu absorb flavor. Each ingredient plays a role. The rice serves as a hearty base, while the tofu adds protein and richness. The vegetables bring color and crunch. You can customize your Teriyaki Tofu Rice Bowls easily. If you want a different grain, use quinoa or jasmine rice instead of brown rice. For the tofu, try tempeh for a unique flavor. If you need a soy-free option, coconut aminos works well in place of soy sauce. You can also swap out vegetables based on your tastes. Snow peas, zucchini, or mushrooms make great alternatives. Just remember, keep the cooking times similar for best results. {{ingredient_image_1}} To start, rinse 1 cup of brown rice under cold water. This helps remove excess starch. Next, combine the rinsed rice and 2 cups of vegetable broth or water in a pot. Bring this mixture to a boil. Once boiling, reduce the heat to low. Cover the pot and let it simmer for about 45 minutes. The rice is ready when all the liquid is absorbed. Fluff the rice with a fork and set it aside. While the rice cooks, you can whip up the teriyaki sauce. In a small bowl, mix together 4 tablespoons of soy sauce, 2 tablespoons of mirin, and 2 tablespoons of honey. Add in 1 teaspoon of grated fresh ginger and 1 minced garlic clove. Whisk it all together until smooth. Set this tasty sauce aside for later. Now, let’s turn to the tofu. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add 1 block of pressed and cubed tofu. Cook the tofu for about 5 to 7 minutes. You want it to be golden brown on all sides. This step adds great flavor and texture. After browning, pour the teriyaki sauce over the tofu. Let it simmer for 2 to 3 minutes so the sauce thickens a bit. In another skillet, heat 1 tablespoon of sesame oil over medium heat. Add 1 cup of broccoli florets, 1 sliced bell pepper, and 1 julienned carrot. Stir-fry these veggies for about 5 minutes. You want them to be tender but still crisp. This adds a nice crunch to your bowls. Now it’s time to put it all together! Start with a generous scoop of the brown rice at the bottom of each bowl. Top it with the glazed tofu and the stir-fried vegetables. For a finishing touch, sprinkle sesame seeds on top and add chopped green onions for color and flavor. Enjoy your Teriyaki Tofu Rice Bowls! Tofu holds water, which makes it less tasty. Pressing removes this water. Wrap the tofu in a clean towel. Place a heavy object on top, like a skillet or canned goods. Let it sit for at least 15 to 30 minutes. This step helps the tofu absorb flavors better. A good teriyaki sauce is key. Start with soy sauce for saltiness. Mirin adds sweetness and a hint of tang. Honey or agave syrup can enhance this sweetness too. Fresh ginger brings warmth, and garlic adds depth. Mix all these ingredients well, and let them sit a few minutes. This lets the flavors blend and grow strong. Timing is crucial for cooking vegetables. Heat your skillet well before adding oil. Use medium heat for even cooking. Add the broccoli, bell pepper, and carrot together. Stir-fry them for about 5 minutes. You want them tender but still crisp. This keeps their bright colors and nutrients intact. Enjoy the fresh taste they bring to your bowl. Pro Tips Press Tofu Well: Make sure to press the tofu for at least 30 minutes to remove excess moisture. This helps it absorb more flavor and achieve a crispy texture when cooked. Customize Vegetables: Feel free to swap in your favorite vegetables based on what you have on hand or what’s in season. Zucchini, snap peas, or bok choy can work beautifully in this dish. Make Extra Sauce: If you love a saucy bowl, consider doubling the teriyaki sauce ingredients. You can drizzle more over the assembled bowls for added flavor. Garnish Generously: Don’t skip the garnishes! Fresh green onions and sesame seeds add not only flavor but also a lovely visual appeal to your rice bowls. {{image_2}} You can easily make this dish vegan. Just use agave syrup instead of honey. For a gluten-free option, choose gluten-free soy sauce. Many brands offer this. This way, you still enjoy the sweet and savory taste of teriyaki. Feel free to mix in other veggies. Snow peas, snap peas, or zucchini work well. You can also add mushrooms for a meaty texture. These changes keep your bowl fresh and exciting. Each vegetable adds unique flavors and colors. You can boost flavor with spices and herbs. Try adding red pepper flakes for heat. A sprinkle of Chinese five-spice adds depth. Fresh cilantro or basil can brighten the dish. Experiment with what you love. Each addition makes your rice bowl special. To keep your Teriyaki Tofu Rice Bowls fresh, store them in airtight containers. Let the bowls cool down before sealing them. This helps prevent moisture buildup. You can keep them in the fridge for up to three days. If you want to enjoy them later, portion them out. This makes reheating easier. When it's time to eat your leftovers, reheating is key. Use the microwave for quick meals. Place your rice bowl in a microwave-safe dish. Add a splash of water to keep the rice moist. Cover it with a lid or microwave-safe wrap. Heat for about 2-3 minutes. Stir halfway through for even heating. If you want crispy tofu again, reheat it in a skillet. Warm it over medium heat for 5-7 minutes. Freezing is a great way to save your Teriyaki Tofu Rice Bowls. Make sure to cool the bowls completely. Then, divide them into single portions. Use freezer-safe containers or bags. Label them with the date. They can last for about three months in the freezer. To reheat, let them thaw in the fridge overnight. Then, use the microwave or skillet as mentioned above. Enjoy your tasty meal anytime! You can easily make Teriyaki Tofu Rice Bowls vegan. Just replace honey with agave syrup. This simple swap keeps the sweetness. All other ingredients in the recipe are already vegan. Tofu, rice, and veggies are all plant-based. Yes, you can use different types of rice. White rice, jasmine rice, or even quinoa works well. Each type of rice gives a unique taste and texture. Just adjust the cooking time as needed. For example, white rice cooks faster than brown rice. You can pair many things with Teriyaki Tofu Rice Bowls. Try adding edamame for protein. You can also serve with a side salad for freshness. Pickled vegetables or seaweed salad adds extra flavor. These sides will make your meal more exciting! You can store leftovers in the fridge for about three to four days. Make sure to keep them in an airtight container. This helps maintain freshness and flavor. When you're ready to enjoy them, simply reheat in the microwave or on the stove. Teriyaki tofu rice bowls are easy to make and fun to enjoy. We covered the key ingredients, cooking steps, and tips to perfect your dish. You can try different veggies and flavors, too, to make it your own. Store your leftovers right for the best taste later. Now you have everything to create a tasty meal at home. Enjoy the process and savor every bite!

Teriyaki Tofu Rice Bowls

A delicious and healthy rice bowl featuring teriyaki tofu and stir-fried vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Asian
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 block firm tofu, pressed and cubed
  • 1 cup brown rice
  • 2 cups vegetable broth (or water)
  • 1 cup broccoli florets
  • 1 whole bell pepper, sliced (any color)
  • 1 whole carrot, julienned
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 4 tablespoons soy sauce
  • 2 tablespoons mirin (or substitute with additional honey or agave syrup)
  • 2 tablespoons honey (or agave syrup for vegan option)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 tablespoon sesame seeds
  • to taste none green onions, chopped for garnish

Instructions
 

  • Start by cooking the brown rice. Rinse the rice under cold water, then combine it with vegetable broth in a pot. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until liquid is absorbed. Fluff with a fork and set aside.
  • While the rice is cooking, prepare the teriyaki sauce. In a small bowl, whisk together soy sauce, mirin, honey, grated ginger, and minced garlic. Set it aside.
  • Heat vegetable oil in a large skillet over medium-high heat. Add cubed tofu and cook until golden brown on all sides, about 5-7 minutes.
  • Once the tofu is browned, pour the teriyaki sauce over the tofu and let it simmer for 2-3 minutes, allowing the sauce to thicken slightly.
  • In another skillet or pan, heat sesame oil over medium heat. Add broccoli, bell pepper, and carrot, and stir-fry for about 5 minutes until they are tender yet crisp.
  • To assemble the bowls, place a generous scoop of brown rice at the bottom. Top with the glazed tofu and the stir-fried vegetables.
  • Sprinkle sesame seeds over the top and garnish with chopped green onions for added flavor and presentation.

Notes

For a vegan option, substitute honey with agave syrup.
Keyword rice bowl, teriyaki, tofu, vegetarian