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- 1 block firm tofu, drained and pressed - 2 tablespoons cornstarch - 2 tablespoons vegetable oil - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned - 2 green onions, sliced - Cooked jasmine rice or quinoa, for serving Tofu is the star of this dish. It soaks up flavors and gives a nice texture. You want firm tofu for the best results. Pressing it helps remove water, making it crispier. The vegetables add color and crunch, making the bowl visually appealing. I love using broccoli, bell pepper, and carrots for their bright colors and nutrients. - 1/4 cup soy sauce - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 teaspoon garlic powder - 1 teaspoon ginger powder - 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) The teriyaki sauce is sweet and savory. Soy sauce gives it depth, while maple syrup adds a hint of sweetness. Rice vinegar brings a touch of tang, balancing the flavors. Garlic and ginger powders enhance the aroma and taste, making each bite special. The cornstarch slurry thickens the sauce, making it cling to the tofu and veggies nicely. - 1 tablespoon sesame seeds - Sliced green onions Garnishes are simple but add a lot. Sesame seeds give a nutty flavor and a nice crunch. Green onions add a fresh, mild taste. These garnishes also make your dish look more appetizing. You can mix and match garnishes based on what you have. Enjoy making your bowl colorful and fun! {{ingredient_image_1}} Start by cutting your firm tofu into bite-sized cubes. Press it well to remove extra water. This step helps the tofu get crispy. In a bowl, toss the tofu cubes with cornstarch. Make sure all sides are coated. This coating will give you that nice crunch. Heat vegetable oil in a large non-stick skillet over medium-high heat. Once hot, add the tofu cubes in a single layer. Fry the tofu for about 8-10 minutes. You want it golden and crispy on all sides. After frying, remove the tofu and set it aside. This keeps it crispy for later. In the same skillet, add more oil if needed. Then, add the broccoli florets, red bell pepper, and julienned carrot. Stir-fry these for about 5-7 minutes. You want them tender but still crisp. This keeps the veggies colorful and fresh. In a small saucepan, mix soy sauce, maple syrup, rice vinegar, garlic powder, and ginger powder. Heat this mixture on medium. Bring it to a gentle simmer. Once it's warm, add the cornstarch slurry. Stir it continuously for about 2-3 minutes. This will thicken your sauce nicely. Now, add the crispy tofu back into the skillet with the cooked vegetables. Pour the teriyaki sauce over everything. Toss gently to coat the tofu and veggies in the sauce. Cook for another 2 minutes to let the flavors meld together. To serve, prepare bowls with jasmine rice or quinoa as a base. Top with the tofu and vegetable mix. For a nice touch, garnish with sliced green onions and sesame seeds. Use vibrant bowls to highlight the colorful dish. Enjoy your meal! Tofu can be tricky to crisp up. Here’s how I do it: - Use firm tofu. It has less water and holds its shape well. - Press the tofu for at least 30 minutes. This removes extra moisture. - Coat the tofu cubes with cornstarch. This helps create a crunchy crust. - Fry in hot oil. Medium-high heat is key for that golden brown color. - Don’t overcrowd the pan. Fry in batches if needed for even cooking. To make your teriyaki bowls pop with flavor, try these tips: - Use fresh garlic and ginger instead of powders for a stronger taste. - Add a splash of sesame oil to the teriyaki sauce for added depth. - Experiment with different sweeteners like honey or agave syrup. - For heat, add red pepper flakes or a drizzle of sriracha. - Mix in a splash of orange juice for a citrus twist in the sauce. A beautiful bowl makes the meal more enjoyable. Here’s how to present it well: - Use colorful bowls. Bright colors contrast nicely with the food. - Layer the jasmine rice or quinoa at the bottom. - Top with the tofu and vibrant vegetables for eye-catching visuals. - Garnish with green onions and sesame seeds for a lovely finish. - Consider adding a lime wedge on the side for extra zest. Pro Tips Pressing Tofu: Ensure the tofu is well-pressed to remove excess moisture for maximum crispiness. Vegetable Variety: Feel free to mix in your favorite vegetables like snap peas or bok choy for added flavor and nutrition. Adjusting Sauce Thickness: If you prefer a thicker teriyaki sauce, simply increase the cornstarch slurry a little at a time until desired consistency is reached. Meal Prep Friendly: This dish stores well in the fridge, making it great for meal prep or leftovers. Just reheat and enjoy! {{image_2}} You can easily make this dish vegetarian or vegan. For the teriyaki sauce, swap soy sauce for tamari to keep it gluten-free. Use maple syrup, as it’s plant-based. If you want a richer flavor, add a splash of coconut aminos. For the tofu, try using tempeh or seitan. Both options give a great texture and taste. While jasmine rice is tasty, you can use other grains. Quinoa is a great substitute. It adds protein and fiber. Brown rice works well too, giving a nutty flavor. If you want something lighter, try cauliflower rice. It’s low in carbs and full of nutrients. These grains will make your bowls just as satisfying. Feel free to mix up the veggies! Snap peas, bok choy, or zucchini can add freshness. You can also use frozen mixed veggies for convenience. Just make sure to cook them until tender-crisp. This keeps them colorful and crunchy. You can adjust the vegetables based on what you have at home. This recipe is flexible and fun! To store leftovers, let the dish cool down completely. Place the tofu and veggies in an airtight container. Make sure to keep the teriyaki sauce separate to avoid sogginess. You can store the leftovers in the fridge for up to three days. If you want to keep them longer, you can freeze the tofu and veggies for up to two months. To reheat, you can use a microwave or a skillet. If using a microwave, heat in short bursts to avoid overcooking. For the skillet, add a splash of water to help steam the dish. Heat over medium-low until warm. Remember, crispy tofu may lose its crunch when reheated, so enjoy it fresh when you can! For meal prep, chop the vegetables and tofu ahead of time. You can coat the tofu in cornstarch and store it in the fridge. The teriyaki sauce can also be made in advance and stored in a jar. This way, you can whip up a quick dinner on busy nights. Just combine everything when you're ready to eat. Yes, you can use many different vegetables. Try snap peas, zucchini, or mushrooms. Just chop them into bite-sized pieces. Keep cooking times in mind. You want them tender but still crisp. To make this dish gluten-free, choose gluten-free soy sauce. There are many brands available. Be sure to check labels when buying. Also, confirm that the cornstarch is gluten-free, which it usually is. Serve these bowls with jasmine rice or quinoa for a filling meal. You can also add a side salad or steamed veggies. For extra crunch, sprinkle some roasted nuts or seeds on top. Enjoy your meal! This blog post explored making crispy tofu teriyaki bowls. We covered key ingredients, including tofu and teriyaki sauce, and discussed optional garnishes. You learned the step-by-step instructions to prepare and serve this dish, alongside helpful tips for perfecting your tofu and adding flavor. Variations show you how to customize the recipe. Lastly, we addressed storage and reheating to keep your meal fresh. Enjoy making this dish your own!

Crispy Tofu Teriyaki Bowls

A delicious and healthy bowl featuring crispy tofu, fresh vegetables, and a savory teriyaki sauce served over rice or quinoa.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 block firm tofu, drained and pressed
  • 2 tablespoons cornstarch
  • 2 tablespoons vegetable oil
  • 1 cup broccoli florets
  • 1 unit red bell pepper, sliced
  • 1 unit carrot, julienned
  • 2 unit green onions, sliced
  • 1 tablespoon sesame seeds (for garnish)
  • 1 cup cooked jasmine rice or quinoa, for serving
  • 0.25 cup soy sauce
  • 2 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions
 

  • Prepare the Tofu: Cut the pressed tofu into bite-sized cubes. In a bowl, toss the tofu cubes with cornstarch until well-coated.
  • Fry the Tofu: Heat the vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and fry until they are golden and crispy on all sides, about 8-10 minutes. Remove the tofu from the skillet and set it aside.
  • Cook the Vegetables: In the same skillet, add a bit more oil if needed and add the broccoli florets, red bell pepper, and carrot. Stir-fry the vegetables for about 5-7 minutes until they are tender-crisp.
  • Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, maple syrup, rice vinegar, garlic powder, and ginger powder. Bring to a gentle simmer. Add in the cornstarch slurry and stir continuously until the sauce thickens slightly, about 2-3 minutes.
  • Combine: Add the crispy tofu back into the skillet with vegetables and pour the teriyaki sauce over. Toss everything gently to coat the tofu and vegetables in the sauce. Cook for an additional 2 minutes to combine flavors.
  • Serve: Prepare bowls by adding a layer of jasmine rice or quinoa. Top with the tofu and vegetable mix. Garnish with sliced green onions and sesame seeds.

Notes

Serve in vibrant bowls that contrast the colors of the vegetables. A sprinkle of sesame seeds and a few green onion tops can add a visually appealing finish.
Keyword healthy, teriyaki, tofu, vegetarian