Description
A delicious and healthy recipe for crispy tofu teriyaki bowls served with rice and vegetables.
Ingredients
Scale
- 1 block (14 oz) firm tofu, drained and pressed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 cup cooked rice (white or brown)
- 1 cup broccoli florets
- 1 cup bell peppers, sliced
- 1 cup snap peas
- 1/4 cup teriyaki sauce
- Sesame seeds for garnish
- Green onions, sliced for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the pressed tofu into cubes and toss with cornstarch until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden brown and crispy on all sides, about 10-12 minutes.
- While the tofu is cooking, steam the broccoli, bell peppers, and snap peas until tender, about 5 minutes.
- Once the tofu is crispy, add teriyaki sauce to the skillet and toss to coat the tofu.
- To assemble the bowls, place cooked rice at the bottom, top with crispy teriyaki tofu and steamed vegetables.
- Garnish with sesame seeds and sliced green onions before serving.
Notes
- For extra flavor, marinate the tofu in a little teriyaki sauce for 30 minutes before cooking.
- Feel free to use any vegetables you like or have on hand.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 15
- Carbohydrates: 60
- Fiber: 6
- Protein: 20
Keywords: Crispy Tofu Teriyaki Bowls, tofu recipe, teriyaki bowls, vegan dinner, healthy meal