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    Home » Vegetarian Mains

    Teriyaki tofu bowls

    Posted: Nov 6, 2019 · Updated: Jan 10, 2020 by Tonje

    Jump to Recipe

    Try teriyaki tofu bowls for a quick and tasty weeknight dinner. Tofu is a very versatile vegan protein source. In this dish, we soak crunchy tofu bites with delicious teriyaki sauce, and serve it with fresh vegetables and rice. The ingredients of this dish can be adjusted to your preference, and teriyaki tofu bowls are a great way of using up leftovers.

    This post may contain affiliate links. Read more about it in the privacy policy.

    Making teriyaki tofu bowls

    First, prepare the tofu. For this recipe we need to use firm or extra firm tofu. Note that silken tofu will not work for this particular recipe. When you open a package of tofu, you will find that it contains a lot of liquid. When we thoroughly remove the liquid from the tofu, it will allow it to absorb more flavor. The tofu will taste way better as a result.

    If I'm in a rush, I just squeeze the tofu with my hands until most of the liquid is gone. If I have more time, I like to leave it in a tofu press, or to leave the tofu on the counter for a while with a heavy pot on top to allow the liquid to drain out of the tofu.

    After draining off the excess water, cut the tofu into bite sized pieces, and add to a bowl along with 3 tablespoon teriyaki sauce. Stir to coat all the pieces evenly, then transfer them to a baking sheet and place them in the oven. Bake them in the oven for 25-30 minutes on 210°C /200°C fan oven / 400°F. Take them out to flip them once they are halfway through cooking.

    Remove the tofu from the oven, and add the pieces back to the bowl. Add the remaining 3 tablespoon teriyaki sauce to the bowl, and stir to coat. The result is lovely crispy pieces of tofu in yummy teriyaki.

    Prepare the rest of your bowl. For this recipe, I have added edamame beans, sliced radishes, sliced cucumber, beansprouts and cooked rice, along with the tofu to the teriyaki tofu bowls. I also added a sprinkle of sesame seeds on top, which adds a little bit of flavour and looks pretty!

    Teriyaki tofu bowls.

    Try other sauces

    This dish can be made with other sauces than teriyaki. Here are some suggestions to help you change this dish up.

    • Hoisin is a good alternative. It's a Chinese glaze often used with meat, in stir fries or for dipping things. Absolutely delicious!
    • Sriracha or chili sauce - highly recommended if you like it spicy.
    • Or you could go for BBQ sauce. I think this would be amazing. I would serve this with extra guacamole on top!
    • Lastly, you can check out this simple garlic sauce.

     

    Storing leftovers

    You can store teriyaki tofu bowl leftovers in the fridge for up to 4 days. You can also freeze teriyaki tofu. To reheat the tofu bites, thaw them thoroughly and reheat in the oven at 200°C / 395°F. Your tofu chunks will absorb a lot of the teriyaki sauce, and I would recommend coating them in extra sauce after reheating them.

    Teriyaki tofu in white bowls on a marble table.

    Add more veggies

    I always tend to change things up when I make this dish, and I usually end up using whatever veg I have. Here are some other things you might want to try in your teriyaki tofu bowl:

    • Steamed broccoli or broccolini
    • Grated carrot or red cabbage
    • Sweetcorn or baby corn
    • Water chestnuts
    • Roasted vegetables
    • Avocado slices
    • You can also replace the rice with brown rice, noodles, or cauliflower rice if you want to just stick to vegetables

     

    More tasty vegan main dishes

    • Mushroom and lentil bolognese
    • Vegan Thai green curry
    • Stuffed peppers with quinoa and black beans

    Recipe

    Teriyaki tofu bowls on a marble table.

    Teriyaki tofu bowls

    Try teriyaki tofu bowls for a quick and tasty weeknight dinner. Tofu is a very versatile vegan protein source. In this dish, we soak crunchy tofu bites with delicious teriyaki sauce, and serve it with fresh vegetables and rice. The ingredients of this dish can be adjusted to your preference, and these tofu bowls are a great way of using up leftovers.
    No ratings yet
    Created by: Tonje
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Course Dinner, lunch, Main Course
    Cuisine Japanese
    Servings 4
    Calories 575 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 400 g tofu
    • 6 tablespoon teriyaki sauce
    • 120 g rice
    • 10 radishes
    • 1 cucumber
    • 40 g edamame beans
    • 4 handful beansprouts
    • 1 avocado

    Instructions
     

    • First, prepare the tofu. For this recipe we need to use firm or extra firm tofu. Note that silken tofu will not work for this particular recipe. When you open a package of tofu, you will find that it contains a lot of liquid. When we thoroughly remove the liquid from the tofu, it will allow it to absorb more flavor. The tofu will taste way better as a result. If I’m in a rush, I just squeeze the tofu with my hands until most of the liquid is gone. If I have more time, I like to leave it in a tofu press, or to leave the tofu on the counter for a while with a heavy pot on top to allow the liquid to drain out of the tofu.
    • Cook the rice in water following package instructions.
    • After draining off the excess water, cut the tofu into bite sized piece

      After draining off the excess water, cut the tofu into bite sized pieces, and add to a bowl along with 3 tablespoon teriyaki sauce. Stir to coat all the pieces evenly, then transfer them to a baking sheet and place them in the oven. Bake them in the oven for 25-30 minutes on 210°C /200°C fan oven / 400°F. Take them out to flip them once they are halfway through cooking.
    • Remove the tofu from the oven, and add the pieces back to the bowl. Add the remaining 3 tablespoon teriyaki sauce to the bowl, and stir to coat. The result is lovely crispy pieces of tofu in yummy teriyaki.
    • Prepare the rest of your bowl. For this recipe, I have added edamame beans, radishes, cucumber slices, beansprouts and rice, along with the tofu. I also added a sprinkle of sesame seeds on top, which adds a little bit of flavour and a lot of pretty.

    Notes

    You can store leftovers in the fridge for up to 4 days. You can also freeze teriyaki tofu. To reheat the tofu bites, thaw them thoroughly and reheat in the oven at 200°C / 395°F. Your tofu chunks will absorb a lot of the teriyaki sauce, and I would recommend coating them in extra sauce after reheating them.

    Try other sauces

    This dish can be made with other sauces than teriyaki. Here are some suggestions to help you change this dish up.
    • Hoisin is a good alternative. It’s a Chinese glaze often used with meat, in stir fries or for dipping things. Absolutely delicious!
    • Sriracha or chili sauce – highly recommended if you like it spicy.
    • Or you could go for BBQ sauce. I think this would be amazing. I would serve this with extra guacamole on top!
    • Lastly, you can check out this simple garlic sauce.

    Add more veggies

    I always tend to change things up when I make this dish, and I usually end up using whatever veg I have. Here are some other things you might want to try in your teriyaki tofu bowl:
    • Steamed broccoli or broccolini
    • Grated carrot or red cabbage
    • Sweetcorn or baby corn
    • Water chestnuts
    • Roasted vegetables
    • Avocado slices
    • You can also replace the rice with brown rice, noodles, or cauliflower rice if you want to just stick to vegetables

    Nutrition

    Calories: 575kcalCarbohydrates: 100gProtein: 27gFat: 8gSaturated Fat: 1gSodium: 1046mgPotassium: 508mgFiber: 11gSugar: 15gVitamin A: 127IUVitamin C: 27mgCalcium: 218mgIron: 7mg
    Keyword cauliflower rice, teriyaki, tofu
    Tried this recipe?Mention @hintofhealthyfood or tag #hintofhealthy!

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    Hi, I'm Tonje! I make easy and healthy everyday recipes that your family will love. Browse my recipe collection to discover new favorites, and make sure to let me know what you think!

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