Teriyaki Tofu Rice Bowl
This teriyaki tofu rice bowl is a satisfying and protein-packed dairy free dinner that is completely plant-based. Crispy baked tofu is glazed in a sweet and savory homemade teriyaki sauce and served over a bed of steamed brown rice with fresh vegetables.
Crispy teriyaki-glazed tofu served over brown rice and fresh vegetables for a wholesome dairy free dinner bowl.
Nutrition per serving
Ingredients
main
sauce
aromatics
base
side
Instructions
Press and Bake the Tofu
Preheat oven to 400 degrees Fahrenheit. Toss the cubed tofu with 1 tablespoon of soy sauce and a drizzle of oil. Spread on a parchment-lined baking sheet and bake for 25 minutes, flipping halfway, until golden and crispy.
Make the Teriyaki Sauce
While the tofu bakes, combine the remaining soy sauce, maple syrup, and grated ginger in a small saucepan over medium heat. Simmer for 3 to 4 minutes, stirring, until the sauce thickens slightly.
Glaze the Tofu
Remove the baked tofu from the oven and transfer it to the saucepan with the teriyaki glaze. Toss to coat every piece evenly and let it absorb the sauce for 2 minutes.
Assemble the Bowls
Divide the cooked brown rice among four bowls. Top each with glazed teriyaki tofu and steamed broccoli. Drizzle any remaining sauce over the bowls and garnish with sesame seeds if desired.
Substitutions
Common mistakes
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