Teriyaki Tofu Bowls
These teriyaki tofu bowls feature glazed crispy tofu over fluffy rice with fresh vegetables and a homemade sweet-savory teriyaki sauce. A nourishing and colorful vegan dinner that is meal-prep friendly and endlessly satisfying.
Glazed crispy tofu served over rice with fresh veggies and homemade teriyaki sauce for a nourishing vegan bowl.
Nutrition per serving
Ingredients
main
sauce
base
toppings
Instructions
Make the Teriyaki Sauce
Whisk together soy sauce, maple syrup, rice vinegar, and the cornstarch slurry in a small bowl. Set aside. This sauce comes together quickly so have all your ingredients measured before you start cooking.
Crisp the Tofu
Toss pressed and cubed tofu with a tablespoon of cornstarch and a pinch of salt. Heat oil in a non-stick pan over medium-high heat and cook tofu for 3 to 4 minutes per side until golden and crispy.
Glaze the Tofu
Pour the teriyaki sauce over the crispy tofu in the pan. Toss to coat and cook for 2 to 3 minutes stirring gently until the sauce thickens and clings to each piece of tofu.
Build the Bowls
Divide steamed rice among four bowls. Top with glazed teriyaki tofu sliced cucumber and cooked edamame. Drizzle with any remaining sauce from the pan and garnish with sesame seeds and sliced scallions.
Substitutions
Common mistakes
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