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- 1 block (14 oz) firm tofu, drained and pressed - 1 cup jasmine rice - 1 red bell pepper, sliced - 1 cup snap peas, trimmed - 2 green onions, sliced For the teriyaki tofu rice bowls, firm tofu is key. It holds its shape well while cooking. Jasmine rice adds a light and fragrant base. Fresh vegetables like red bell pepper and snap peas bring crunch and color. Green onions add a fresh kick and look great on top. - 3 tablespoons soy sauce (low sodium) - 3 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 teaspoon sesame oil The marinade is what makes this dish shine. Soy sauce gives a savory depth. Maple syrup adds sweetness, balancing the saltiness. Rice vinegar provides a slight tang, while sesame oil adds a nutty flavor. Together, they create a rich sauce for the tofu. - 1 tablespoon vegetable oil - Sesame seeds for garnish - Salt and pepper to taste You'll need vegetable oil to fry the tofu until golden. Sesame seeds make a lovely garnish, adding texture. A pinch of salt and pepper enhances the flavors. These simple items help create a delicious and healthy meal. {{ingredient_image_1}} First, rinse the jasmine rice under cold water. This helps remove extra starch. Rinse until the water is clear. Next, in a medium saucepan, combine 1 cup of rice and 2 cups of water. Bring it to a boil. Once boiling, lower the heat and cover. Let it simmer for 15 minutes. After that, remove it from heat and let it sit with the lid on for 5 minutes. This will make the rice fluffy and perfect. While the rice cooks, it’s time to prepare the tofu. Start by cutting the pressed tofu into bite-sized cubes. In a bowl, whisk together 3 tablespoons of soy sauce, 3 tablespoons of maple syrup, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Add the tofu cubes to the bowl. Gently toss the cubes to coat them in the marinade. Let the tofu marinate for at least 10 minutes. This gives it great flavor. Now, heat 1 tablespoon of vegetable oil in a non-stick skillet over medium-high heat. Once the oil is hot, add the marinated tofu cubes. Reserve the leftover marinade for later. Cook the tofu for about 8 to 10 minutes. Turn the cubes occasionally. You want them to be golden brown and crispy on all sides. This step is key to getting that nice texture. Tofu can be tricky, but pressing it makes a big difference. Start with firm tofu. Wrap the block in a clean towel. Place a heavy object on top to squeeze out water. Let it sit for at least 15 minutes. This helps the tofu soak up flavors later. For crispy tofu, cut it into bite-sized cubes. After marinating, heat oil in a non-stick skillet. Cook the tofu on medium-high heat. Turn it often to get all sides golden brown. This usually takes about 8 to 10 minutes. The right texture is key for a great bite. When it comes to veggies, use fresh ones for the best taste. Red bell peppers and snap peas work well together. You can also try broccoli or carrots for variety. Timing is crucial for the perfect texture. Stir-fry these veggies for about 3 to 4 minutes. They should be bright and tender but still crunchy. This keeps the dish vibrant and fresh. When assembling your rice bowls, start with a fluffy base of jasmine rice. Divide it evenly into bowls. Then, scoop the tofu and vegetable mix on top. To elevate the dish, drizzle extra teriyaki sauce over everything. You can also add sesame seeds and green onions for a nice crunch. This adds flavor and makes your bowl look appealing too! Pro Tips Press Tofu Well: Ensure you press the tofu thoroughly to remove excess water, which helps it absorb the marinade better and achieve a crispier texture when cooked. Customize Your Veggies: Feel free to swap in your favorite vegetables such as broccoli, carrots, or zucchini for added variety and nutrition in your rice bowls. Let the Marinade Soak: For the best flavor, allow the tofu to marinate for longer than 10 minutes if time permits. An hour or more will intensify the taste. Serve with a Side: Consider pairing these rice bowls with a light salad or miso soup for a complete and satisfying meal experience. {{image_2}} You can switch the tofu for tempeh if you like a firmer texture. Tempeh has a nutty taste that adds depth. For meat-eaters, consider grilled chicken or beef. Both pair well with teriyaki sauce. Shrimp is another tasty option that cooks quickly and absorbs flavors well. If you want a different base, try quinoa. It cooks fast and is high in protein. Cauliflower rice is a great low-carb choice. It’s light and takes on the flavors of the dish. For gluten-free options, use brown rice or wild rice. Both add a nice chew to your bowl. Want more flavor? Add ginger and garlic to the marinade. They give a nice kick. You can also sprinkle in some chili flakes for heat. If you love sauces, try adding sriracha or hoisin sauce. Both add unique tastes to your dish and can change the flavor profile completely. To keep your Teriyaki Tofu Rice Bowls fresh, store them in an airtight container. Place the leftover rice, tofu, and vegetables in the fridge. They will last for about 3 to 4 days. When you are ready to eat, reheat the rice and tofu together. Use a microwave or a skillet for even heating. Add a splash of water to the rice if it feels dry. Heat until everything is warm and ready to enjoy. Yes, you can freeze your Teriyaki Tofu Rice Bowls! However, tofu may change texture after freezing. It can become spongy but still tastes great. To freeze, separate the rice, tofu, and vegetables. Place each in freezer-safe bags or containers. Make sure to remove as much air as possible. They can stay good for up to 3 months. When you want to eat them, thaw in the fridge overnight. Reheat as mentioned above, and enjoy a quick meal! To make teriyaki sauce, you need a few simple ingredients. Combine 3 tablespoons of soy sauce, 3 tablespoons of maple syrup, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Whisk them together in a bowl until smooth. This sauce balances sweet and savory flavors, perfect for your tofu. You can adjust the sweetness or saltiness based on your taste. Yes, you can use other types of tofu. Firm tofu works best for a crispy texture. Soft or silken tofu may fall apart during cooking. If you want a meat-like texture, try extra-firm tofu. Just remember to press it well to remove excess water. This helps it absorb flavors better and become crispy when cooked. You can pair these rice bowls with many delicious sides. Here are some suggestions: - Steamed broccoli: It adds color and nutrition. - Edamame: This provides a nice protein boost. - Cucumber salad: A refreshing side that balances the meal. For beverages that complement the dish, consider: - Green tea: It complements the flavors well. - Sake: This Japanese rice wine enhances the experience. - Sparkling water with lime: A refreshing choice that cleanses your palate. In this blog post, we explored a tasty Teriyaki Tofu Rice Bowl. We covered essential ingredients, including firm tofu, jasmine rice, and fresh veggies. You learned how to marinate tofu and achieve the perfect crispy texture. We also shared tips on storing leftovers and how to customize the dish according to your taste. Remember, cooking should be fun and easy. Use this guide to create your own delicious and healthy bowls. Enjoy your cooking journey and remember to experiment!

Savory Teriyaki Tofu Rice Bowls

A delicious and healthy rice bowl featuring marinated tofu and vibrant vegetables in a savory teriyaki sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 4
Calories 350 kcal

Ingredients
  

  • 14 oz firm tofu, drained and pressed
  • 1 cup jasmine rice
  • 2 cups water
  • 1 tablespoon vegetable oil
  • 1 whole red bell pepper, sliced
  • 1 cup snap peas, trimmed
  • 2 whole green onions, sliced
  • 3 tablespoons soy sauce (low sodium)
  • 3 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • to taste salt and pepper
  • for garnish sesame seeds

Instructions
 

  • Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked and fluffy. Remove from heat and let it sit for 5 minutes with the lid on.
  • While the rice is cooking, cut the pressed tofu into bite-sized cubes. In a bowl, whisk together soy sauce, maple syrup, rice vinegar, and sesame oil. Add the tofu, and gently toss to coat. Let marinate for at least 10 minutes.
  • Heat the vegetable oil in a non-stick skillet over medium-high heat. Add the marinated tofu, reserving the marinade for later. Cook the tofu for about 8-10 minutes, turning occasionally, until golden brown and crispy on all sides.
  • After removing the tofu from the skillet, add the sliced red bell pepper and snap peas to the same skillet. Stir-fry for about 3-4 minutes until the vegetables are vibrant and just tender. Season with a pinch of salt and pepper.
  • Return the tofu to the skillet with the vegetables and pour in the reserved marinade. Cook for another 2-3 minutes, letting the sauce thicken slightly and coat the tofu and vegetables.
  • Fluff the cooked jasmine rice with a fork and divide it evenly among serving bowls. Top each bowl with the tofu and vegetable mixture.
  • Sprinkle with sliced green onions and sesame seeds before serving.

Notes

For extra flavor, let the tofu marinate longer if time allows.
Keyword rice bowl, teriyaki, tofu, vegetarian