Grounded Chow

Teriyaki Tofu Bowl

by

This chillier weather has me diving into warm, nourishing bowls, like this one with teriyaki tofu. This tofu is crispy, sticky, and sweet. Round off your bowl with roasted broccoli, rice, spicy kimchi, and sesame seeds. This teriyaki sauce is gingery and sweet, with no hints of spicy (rare for me). Get a big bite with a little rice, tofu and spicy kimchi for the perfect flavor combo.

I love this bowl cold too, and packed my leftovers for lunch with quinoa instead of rice so I can eat it straight outta the fridge! #mealprep

Customize your sauce’s thickness by letting it simmer longer if you want a thicker, and cooking it less if you prefer a thin, runny sauce. I like mine thiiiiiiiick, so I cook it for about 8 minutes, whisking while it simmers. If you want your sauce totally smooth, use 1/2 teaspoon of ground garlic instead of fresh cloves. If you have fresh ginger in your fridge, throw that in there!

Bowls are fun because you can truly use whatever you want in there, get creative with it! If you try this recipe, let me know by commenting below, or tagging me in your photos on Instagram, @groundedchow!

Print Pin

Teriyaki Tofu Bowl

Sweet and sticky teriyaki tofu, topped on white rice with roasted broccolini and spicy kimchi.
Course Main Course
Cuisine Asian, Vegan
Keyword crispy tofu, teriyaki, tofu, vegan
Servings 4 people

Ingredients

  • ¼ cup tamari
  • 1 cup water
  • ½ tsp ground ginger
  • 2 cloves garlic minced
  • 4 tbs packed brown sugar
  • 1 ½ tbs agave
  • 2 tbs cornstarch
  • ¼ cup cold water
  • 1 cup of rice
  • 1 brick of tofu pressed
  • 2 Tbs cornstarch
  • peanut oil for frying sub for your preferred oil
  • sesame seeds to garnish
  • kimchi optional
  • 1 bundle broccolini

Instructions

  • Preheat your oven to 400 degrees. Toss the broccoli on a roasting sheet with a drizzle of olive oil.
  • Prepare your rice according to package instructions.
  • To make your teriyaki sauce, mix water, tamari, ginger, garlic, brown sugar, and agave in a sauce pan over medium-high heat. In a measuring cup combine cornstarch and 1/4 cup cold water until dissolved and smooth. Add to sauce pan over medium heat to thicken the teriyaki sauce. Whisk the sauce while it simmers for about 3-5 minutes, until it reaches desired consistency. Set aside.
  • For the tofu: Pour enough oil in your skillet to cover the bottom. Heat oil. Cut your drained and pressed tofu brick into 1 inch cubes, then toss until lightly coated in cornstarch. Carefully fry tofu for about 5 minutes on each side, until lightly browned and crispy. Remove from pan and let drain on paper towels.
  • In a small bowl mix teriyaki sauce and tofu until coated. To serve, divide rice into bowls, top with broccoli, kimchi, tofu, and a sprinkling of sesame seeds. Enjoy!