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.
- 400 g tofu
- 6 tablespoon teriyaki sauce
- 120 g rice
- 10 radishes
- 1 cucumber
- 40 g edamame beans
- 4 handful beansprouts
- 1 avocado
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.
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
Calories: 575kcal | Carbohydrates: 100g | Protein: 27g | Fat: 8g | Saturated Fat: 1g | Sodium: 1046mg | Potassium: 508mg | Fiber: 11g | Sugar: 15g | Vitamin A: 127IU | Vitamin C: 27mg | Calcium: 218mg | Iron: 7mg