Ingredients
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For Teriyaki Sauce:
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1/4 cup soy sauce (use gluten-free if needed)
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2 tablespoons maple syrup or agave nectar
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1 tablespoon rice vinegar
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1 clove garlic, minced
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1 teaspoon ginger, minced
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1 teaspoon cornstarch (or arrowroot powder for a gluten-free option)
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2 tablespoons water
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For Tofu and Bowl:
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14 oz (400g) extra-firm tofu, pressed and cubed
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2 cups cooked brown rice or sushi rice
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2 cups steamed broccoli florets
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1 large carrot, julienned or grated
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2 green onions, sliced
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1 Sesame seeds, for garnish
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1 Red pepper flakes (optional, for extra spice)
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1 Cooking oil for frying tofu
Directions
Serve the Vegan Teriyaki Tofu Bowls hot and enjoy the delightful Japanese-inspired flavors.
Feel free to customize your bowl with your favorite vegetables, such as sliced bell peppers, snow peas, or edamame. Adjust the spice level by adding more or less red pepper flakes to the teriyaki sauce.
Steps
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1
Done
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Start by preparing the teriyaki sauce. In a small bowl, whisk together soy sauce, maple syrup (or agave nectar), rice vinegar, minced garlic, minced ginger, and cornstarch (or arrowroot powder). Add water and mix until well combined. Set aside. |
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2
Done
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Heat a non-stick skillet or wok over medium-high heat. Add a small amount of cooking oil and then add the cubed tofu. Cook until the tofu turns golden brown on all sides, about 5-7 minutes. You can also bake the tofu if you prefer an oil-free option. |
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3
Done
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Once the tofu is cooked, pour the prepared teriyaki sauce over it in the skillet. Stir well to coat the tofu in the sauce. Let it simmer for 2-3 minutes, or until the sauce thickens and the tofu absorbs the flavors. |
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4
Done
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While the tofu is simmering, steam the broccoli florets until they are tender but still crisp. |
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5
Done
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To assemble the bowls, start with a base of cooked rice. Top with steamed broccoli, julienned or grated carrots, and the teriyaki tofu. |
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6
Done
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Drizzle any remaining teriyaki sauce over the bowls, and garnish with sliced green onions, sesame seeds, and red pepper flakes if you like it spicy. |
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