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- 1 block (14 oz) firm tofu, pressed and cubed - 2 cups cooked jasmine rice - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas - 1 carrot, julienned The heart of the Teriyaki Tofu Rice Bowls lies in these main ingredients. Firm tofu gives a great base. It holds its shape well and absorbs flavors like a sponge. Jasmine rice adds a light and fragrant touch. The vegetables bring color and crunch. Broccoli, bell pepper, snap peas, and carrot add nutrients and texture. You can mix and match these based on what you like. - 1/4 cup soy sauce - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 teaspoon grated ginger - 1 teaspoon minced garlic - 1 teaspoon sesame oil The teriyaki sauce makes this dish special. The soy sauce adds salt and umami. Maple syrup gives sweetness without being overpowering. Rice vinegar adds a hint of tang. Ginger and garlic bring warmth and depth. Finally, sesame oil adds a nutty flavor. You can adjust these ingredients to suit your taste. - Chopped green onions - Sesame seeds Garnishes enhance both flavor and look. Chopped green onions add freshness. A sprinkle of sesame seeds adds crunch and visual appeal. You can skip them if you want, but they make your dish pop. For the full recipe, check out the detailed instructions, so you can make these bowls at home! To start, you need to coat the tofu in cornstarch. Take your firm tofu and cut it into cubes. Place the cubes in a bowl. Sprinkle 2 tablespoons of cornstarch over the tofu. Toss the tofu gently until each piece is coated. This helps create a crispy texture when you cook it. Now, it’s time to cook the tofu. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the coated tofu cubes to the skillet. Cook the tofu for about 8 to 10 minutes. You want it to turn golden and crispy on all sides. Once done, remove the tofu and set it aside. Next, you’ll sauté the vegetables in the same skillet. Add the broccoli, red bell pepper, snap peas, and carrots. Stir-fry these veggies for about 5 to 7 minutes. You want them to be tender, but still crisp. This keeps them fresh and colorful for your bowl. Now, let’s make the teriyaki sauce. In a small bowl, combine the soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, and sesame oil. Whisk these ingredients together until well mixed. This sauce brings all the flavors together. You can adjust it to your taste. If you want it sweeter, add more maple syrup. Pour the teriyaki sauce over the sautéed vegetables. Then, add the crispy tofu back into the skillet. Gently stir everything to coat well in the sauce. Heat this mixture for another 2 to 3 minutes. You want it all to be warm and evenly coated. To serve, portion 2 cups of cooked jasmine rice into bowls. Top the rice with the teriyaki tofu and vegetable mixture. For a final touch, garnish your bowl with chopped green onions and a sprinkle of sesame seeds. This adds a nice crunch and flavor. Enjoy your colorful and tasty Teriyaki Tofu Rice Bowls! For the full recipe, check the earlier section. To get crispy tofu, you need the right pan. A non-stick skillet works great. It helps the tofu cook evenly without sticking. Pressing the tofu is key. Press it for at least 30 minutes. This removes extra moisture. Drier tofu crisps up better when cooked. If you want to switch things up, try seitan or tempeh instead of tofu. Both offer great texture and taste. You can also add more vegetables. Try bell peppers, carrots, or mushrooms. Each will give new flavors to your dish. To boost the taste, add spices like crushed red pepper or garlic powder. You can mix in other sauces too. A splash of sriracha adds heat. Fresh herbs like cilantro or basil make a bright finish. Serve your bowl with lime wedges for a zesty kick. Check out the Full Recipe for more details! {{image_2}} You can swap tofu for chicken or beef. Cooked chicken adds a savory flavor. Beef gives a richer taste. Both options work well with teriyaki sauce. For a vegan choice, try tempeh or seitan. These options mimic meat textures and soak up flavor nicely. If you want to change the rice, consider quinoa or cauliflower rice. Quinoa adds a nutty flavor and extra protein. Cauliflower rice is low in carbs and perfect for a lighter meal. When cooking rice, follow the package instructions. Adjust water amounts based on the type of rice you use. You can adjust the sauce to suit your taste. If you want it sweeter, add more maple syrup. For a deeper umami, increase the soy sauce. To spice things up, add red pepper flakes or Sriracha. These tweaks let you create a sauce that fits your flavor profile perfectly. To keep your Teriyaki Tofu Rice Bowls fresh, store leftovers in the fridge. Place them in airtight containers. This helps maintain flavor and texture. Use glass or BPA-free plastic containers for best results. Make sure to cool the dish to room temperature before sealing. It will last for about three to four days in the fridge. If you want to save some for later, freezing is a great option. First, let the dish cool completely. Then, divide it into individual portions. Use freezer-safe containers or heavy-duty freezer bags. Squeeze out as much air as possible to prevent freezer burn. The rice and tofu can stay good for up to three months when frozen. To thaw, transfer the containers to the fridge overnight. For a quicker option, you can use the microwave. Set it to defrost mode and check regularly to avoid cooking the food. When it's time to enjoy your meal again, you have two good options for reheating. The microwave is fast and easy. Place the food in a microwave-safe dish and cover it. Heat for one to two minutes, stirring halfway through. If you prefer a stovetop method, heat a pan over medium heat. Add a splash of water or a little oil to prevent sticking. Stir the dish until it warms evenly. This method helps keep the tofu crispy. No matter how you reheat, check that it’s hot all the way through before eating. Yes, you can make these bowls ahead of time. Store them in the fridge for up to three days. Use a sealed container to keep them fresh. Reheat the rice and tofu separately for the best taste. Firm tofu works best for this dish. It holds its shape well and crisps up nicely when cooked. Soft or silken tofu is not ideal as it can break apart easily. For a meatier texture, extra-firm tofu is also a great choice. Yes, this recipe can be gluten-free. Use gluten-free soy sauce or tamari instead of regular soy sauce. Always check labels to ensure all ingredients are gluten-free. To thicken your teriyaki sauce, you can add a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of water. Stir this into your sauce while it simmers. You can also cook it longer to reduce the sauce. Absolutely! You can add more veggies based on your taste or what’s in season. Try bell peppers, zucchini, or mushrooms. They all work well in this dish and add great flavor and color. For a fresh twist, add some spinach or kale just before serving. For the full recipe, check out the Teriyaki Tofu Rice Bowls section above. This blog post covered how to make Teriyaki Tofu Rice Bowls. We looked at key ingredients like firm tofu, jasmine rice, and fresh vegetables. The step-by-step instructions made cooking easy. Tips and tricks helped you achieve the right texture and flavor. You can mix things up with various proteins and sauces. In conclusion, this dish is simple, tasty, and adaptable. I hope you enjoy making it and exploring your own twists!

Teriyaki Tofu Rice Bowls

Savor the deliciousness of Teriyaki Tofu Rice Bowls with this easy recipe! This vibrant dish combines crispy tofu, colorful veggies, and a savory homemade teriyaki sauce over fluffy jasmine rice. Perfect for a quick weeknight meal or meal prep, it's healthy and satisfying. Discover how to elevate your dinner game with fresh ingredients and simple steps. Click through to explore the full recipe and bring this tasty bowl to your table!
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Ingredients
  

1 block (14 oz) firm tofu, pressed and cubed

2 tablespoons cornstarch

1 tablespoon vegetable oil

2 cups cooked jasmine rice

1 cup broccoli florets

1 red bell pepper, sliced

1 cup snap peas

1 carrot, julienned

4 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Teriyaki Sauce:

1/4 cup soy sauce

2 tablespoons maple syrup

1 tablespoon rice vinegar

1 teaspoon grated ginger

1 teaspoon minced garlic

1 teaspoon sesame oil

Instructions
 

Prepare the Tofu: In a bowl, toss the cubed tofu with cornstarch until evenly coated. This will help create a crispy texture when cooked.

    Cook the Tofu: Heat vegetable oil in a large skillet or non-stick pan over medium-high heat. Add the tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.

      Sauté the Vegetables: In the same skillet, add the broccoli, red bell pepper, snap peas, and carrots. Stir-fry the vegetables for about 5-7 minutes until tender but still crisp.

        Make the Teriyaki Sauce: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, ginger, garlic, and sesame oil.

          Combine: Pour the teriyaki sauce over the sautéed vegetables and add the cooked tofu. Gently stir to coat everything in the sauce, cooking for another 2-3 minutes until heated through.

            Serve: Divide the cooked jasmine rice into serving bowls and top with the teriyaki tofu and vegetable mixture. Garnish with chopped green onions and a sprinkle of sesame seeds.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4