Vegetarian Tofu Teriyaki Rice Bowl Recipe
Grilled tofu, teriyaki glaze, sautéed vegetables & jasmine rice.
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Ingredients
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Tofu
Teriyaki Glaze
Sautéed Vegetables
Rice
Optional Garnishes
Method
Tofu
- 1
Prepare and marinate tofu
Drain tofu and gently press it with a clean towel or paper towels to remove excess moisture. Cut into ¾-inch cubes. In a mixing bowl, combine soy sauce and sesame oil. Add tofu cubes and gently toss to coat. Let marinate for 10–15 minutes.
- 2
Coat and grill tofu
After marinating, sprinkle tofu with cornstarch and gently toss to evenly coat. Heat a non-stick skillet or grill pan over medium heat. Lightly oil the surface if needed. Grill tofu cubes for 3–4 minutes per side until golden and crispy. Set aside.
Teriyaki Glaze
- 3
Prepare glaze
In a small saucepan, combine soy sauce, brown sugar, rice vinegar, garlic, and ginger. Bring to a boil over medium heat, stirring to dissolve the sugar.
- 4
Thicken sauce
In a small bowl, mix cornstarch and water to form a slurry. Slowly whisk slurry into the saucepan. Reduce heat to low and simmer for 2–3 minutes until sauce thickens. Remove from heat and set aside.
Sautéed Vegetables
- 5
Cook vegetables
In a large skillet or wok, heat sesame oil over medium-high heat. Add broccoli and carrots, sauté for 2 minutes. Add bell pepper and snap peas; cook for another 3–4 minutes until vegetables are tender-crisp.
- 6
Season vegetables
Add soy sauce to vegetables and toss to coat. Cook for another 1 minute, then remove from heat.
Rice
- 7
Cook rice
Rinse jasmine rice under cold water until water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.
Assembly
- 8
Assemble the bowl
Scoop ½ to 1 cup of jasmine rice into each bowl. Top with sautéed vegetables and grilled tofu. Drizzle generously with teriyaki glaze. Garnish with sliced green onions and sesame seeds if desired. Serve warm.
