Teriyaki Tofu Bowl with Vegetables
Ingredients
- For the Tofu and Sauce:
- 1 block (14 oz / 400 g) firm tofu, drained and cubed
- 2 tablespoons soy sauce or tamari
- 2 tablespoons mirin (optional)
- 2 tablespoons maple syrup or honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch (optional, for thickening)
- 1 clove garlic, minced
- 1 teaspoon ginger, grated
- For the Vegetables:
- 1 cup broccoli florets
- 1 medium carrot, thinly sliced
- 1 red bell pepper, sliced
- 1/2 cup snap peas or snow peas
- 2 teaspoons vegetable oil
- For the Base:
- 2 cups cooked rice, quinoa, or brown rice
- Garnishes:
- Sesame seeds
- Sliced green onions
- Optional: sriracha or chili flakes for heat
Instructions
- Step 1: Press tofu and cut into cubes.
- Step 2: Prepare teriyaki sauce by mixing soy sauce, mirin, maple syrup, rice vinegar, garlic, and ginger.
- Step 3: Pan-fry tofu in sesame oil until golden. Set aside.
- Step 4: Stir-fry vegetables until tender-crisp.
- Step 5: Add tofu back to the skillet, pour in sauce, and cook until thickened.
- Step 6: Serve over rice, garnish, and enjoy.