Teriyaki Bowls with Tofu

5 from 4 votes

This delicious and nutritious vegan teriyaki bowl recipe with tofu is made with a combination of brown rice, edamame, carrots, green onions and other healthful goodies.

Course: Main Course

Cuisine: Japanese

Keyword: garden vegetables, vegan, vegetarian

Servings: bowls

Calories: 678kcal

Author: Joann MacDonald

Cost: $10

Ingredients

For the Bowl

2 cups cooked brown rice
2 cups broccoli florets cut small
1 cup shredded carrots
1/2 English cucumber cut into thin semi-circles
1/2 cup shelled edamame boiled for 3 or 4 minutes
green onions chopped
sesame seeds

For the Tofu

1 tbsp olive oil
1/2 350 gm block of extra-firm tofu drained and cut into ½-inch cubes
1 tbsp light soy sauce

For the Teriyaki Sauce

2 tbsp sesame oil
1 clove garlic thinly sliced
1 ½-inch by 1-inch piece ginger root peeled and thinly sliced
2 tbsp brown sugar
1/4 cup low-sodium soy sauce
1 tsp agave nectar
1 tbsp cornstarch
1/2 cup cold water

Instructions

For the tofu

Put a splash of water in a frying pan over medium heat. Add olive oil and tofu and saute for 5 minutes. Drizzle soy sauce over tofu and stir. Cook for 5 minutes, stirring occasionally, until tofu is browned and firm.

For the teriyaki sauce

Add sesame oil to a small pot over medium heat. Stir in garlic and ginger and heat for a minute. Add brown sugar, soy sauce and agave nectar and stir. In a small bowl stir together cornstarch and cold water. Stir cornstarch slurry into teriyaki sauce and heat for 3 or 4 minutes, stirring constantly until thick and smooth.

To assemble the bowl

Divide rice, broccoli, carrots, cucumber and edamame between two serving bowls. Top with green onions, sesame seeds and tofu. Drizzle with teriyaki sauce. Serve and enjoy!

Nutrition