Ingredients
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For the Teriyaki Tofu:
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1 block (14 ounces) extra-firm tofu, pressed and cubed
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1/4 cup soy sauce (or gluten-free tamari)
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2 tablespoons maple syrup
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2 tablespoons rice vinegar
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1 tablespoon mirin (optional)
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1 clove garlic, minced
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1 teaspoon fresh ginger, grated
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1 tablespoon cornstarch or arrowroot powder
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2 tablespoons water
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1 tablespoon vegetable oil, for cooking
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For the Bowl:
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2 cups cooked brown or white rice
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2 cups broccoli florets, steamed
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1 red bell pepper, thinly sliced
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1 carrot, julienned
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1 cucumber, thinly sliced
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2 green onions, chopped
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1 Sesame seeds, for garnish
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1 Pickled ginger, for garnish (optional)
Directions
You can adjust the thickness of the teriyaki sauce by adding more or less cornstarch slurry. Customize the bowl with your favorite vegetables and toppings.
Steps
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1
Done
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In a bowl, whisk together the soy sauce (or tamari), maple syrup, rice vinegar, mirin (if using), minced garlic, and grated ginger to create the teriyaki sauce. |
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2
Done
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In a separate small bowl, mix the cornstarch (or arrowroot powder) and water to create a slurry. Set it aside. |
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3
Done
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Heat the vegetable oil in a large skillet or non-stick pan over medium-high heat. Add the cubed tofu and cook until all sides are golden brown, about 4-5 minutes per side. |
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4
Done
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Pour the teriyaki sauce over the tofu and stir gently to coat. Let it simmer for 2-3 minutes until the sauce thickens. |
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5
Done
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Add the cornstarch slurry to the skillet and continue to cook for another 1-2 minutes, stirring, until the sauce is glossy and thickened. Remove from heat. |
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6
Done
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To assemble the bowls, divide the cooked rice among serving bowls. Top with steamed broccoli, sliced red bell pepper, julienned carrot, and sliced cucumber. |
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7
Done
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Spoon the teriyaki tofu over the vegetables in each bowl. |
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8
Done
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Garnish with chopped green onions, sesame seeds, and pickled ginger, if desired. |
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9
Done
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Serve the Vegan Japanese Tofu Teriyaki Bowl hot and enjoy! |
