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- 1 block of firm tofu - 1 cup of jasmine or brown rice - 1 tablespoon sesame oil - 2 tablespoons soy sauce (low-sodium preferred) - 2 tablespoons teriyaki sauce - 1 tablespoon maple syrup (or honey) - 1 cup broccoli florets - 1 red bell pepper, sliced - 1 carrot, julienned For a quick, tasty meal, you need these ingredients. Firm tofu gives protein and texture. Jasmine rice adds a light, fluffy base. Sesame oil offers a nutty flavor. The sauce combines soy sauce, teriyaki sauce, and maple syrup for sweetness. Next, you will add colorful veggies. Broccoli adds crunch. Red bell pepper brings sweetness, and carrots add color and a slight bite. Using these fresh and healthy ingredients makes your meal not only simple but also delicious. You can find the Full Recipe at the end for detailed steps. Rinsing rice is key for a great texture. Start by rinsing the rice under cold water. Keep rinsing until the water runs clear. This step removes excess starch. Next, place the rinsed rice in a medium saucepan. Add 2 cups of water. Bring it to a boil. Then, reduce the heat and cover. Let it simmer for 15 to 20 minutes. Once the water absorbs, the rice will be tender. Fluff it with a fork and set it aside. For the tofu, you’ll need to press and cube it. Take a block of firm tofu. Wrap it in a clean towel and press it gently. This step removes extra moisture. Cut the pressed tofu into cubes. Heat sesame oil in a large skillet over medium heat. Add the cubed tofu to the skillet. Cook for about 5 to 7 minutes. Turn the tofu often until it becomes golden brown on all sides. Now, it’s time to make the teriyaki sauce. In a small bowl, combine soy sauce, teriyaki sauce, maple syrup, grated ginger, and minced garlic. Whisk these ingredients well. Once mixed, pour this sauce over the cooked tofu in the skillet. Stir gently to coat the tofu evenly. Cook for another 3 to 4 minutes, letting the sauce thicken slightly. For the veggies, add them to the skillet at the right time. Toss in the broccoli, red bell pepper, and carrot. Sauté the vegetables with the tofu. Cook for an additional 5 to 7 minutes. This keeps the veggies tender but still crisp. You want them to blend well with the flavors. Now, let’s assemble the bowls. Start by scooping rice into the bottom of each bowl. Then, add the teriyaki tofu and vegetable mixture on top. For a nice touch, garnish with sliced green onions and sesame seeds. This adds color and crunch to your dish. For a cozy look, serve in deep bowls. Drizzle any remaining sauce over the top for extra flavor. For the full recipe, check out my detailed instructions! To get the best tofu, start by pressing it. Wrap the block in a clean towel. Place a heavy object on top for 15-30 minutes. This helps remove excess water. Dry tofu absorbs flavor better and cooks evenly. Next, cut the tofu into even cubes. This ensures they cook at the same rate. Heat sesame oil in your skillet. Once hot, add the tofu. Cook it for 5-7 minutes. Turn occasionally until it turns a golden brown. This gives it a nice crust. To customize spice levels, try adding red pepper flakes or sriracha. Start with a little, then add more if needed. The key is to balance heat with sweetness. For extra flavor, mix in a splash of rice vinegar. You can also try using hoisin sauce instead of teriyaki sauce. It adds a unique twist to your dish. For a beautiful bowl, use deep dishes. This creates a cozy look. Start by adding rice to the bottom. Next, pile the tofu and veggies on top. Drizzle any extra sauce from the pan over the dish. This adds flavor and shine. Finally, garnish with sliced green onions and sesame seeds for a pop of color. Enjoy the visual feast before you dig in! {{image_2}} You can swap tofu for tempeh or chickpeas. Tempeh gives a nutty taste and firm texture. Chickpeas add protein and fiber. When you use tempeh, slice it thin. Cook it like tofu to get it golden. If you try chickpeas, use canned ones. Drain and rinse them before adding to the dish. Adjust cooking times to ensure all proteins are heated through. Feel free to change the vegetables based on what you have. Seasonal veggies work great here. Use bell peppers, zucchini, or snap peas. You can even add greens like spinach or kale. Just toss them in during the last few minutes of cooking. This keeps them vibrant and crisp. The more colors on your plate, the better! For gluten-free options, use tamari instead of soy sauce. Tamari has a similar flavor but is made without wheat. You can also make your teriyaki sauce at home. Mix coconut aminos, maple syrup, and a bit of ginger. This gives you a tasty sauce that fits your diet. Enjoy the same great flavors while keeping it gluten-free! For the full recipe, check the link provided. To keep your teriyaki tofu rice bowls fresh, let them cool first. This step helps prevent moisture buildup. Once cooled, pack them in an airtight container. Glass containers work best, as they do not retain odors. You can also use plastic containers, but ensure they seal tightly. Store in the fridge for up to three days. When reheating, choose methods that maintain texture. The microwave is quick, but you might lose some crispness. Heat the bowl for one to two minutes, stirring halfway. For the best results, use a skillet. Heat on medium for about five minutes, stirring gently. This keeps the tofu and veggies from getting mushy. If using an oven, preheat to 350°F (175°C) and heat for about 10 minutes. Adjust times based on your appliance and portion size. To add heat, you can include chili flakes or sriracha to the sauce. You can also stir in some sliced jalapeños while cooking the veggies. For a different kick, try using spicy teriyaki sauce. Yes, this recipe is already vegan! All the ingredients are plant-based, including tofu and soy sauce. You can use maple syrup instead of honey for a fully vegan option. Leftovers will stay good for about 3 to 4 days in the fridge. Make sure to cool the bowls before putting them in a container. Use airtight containers to keep them fresh and safe to eat. Yes, you can use brown rice! Brown rice has more fiber and nutrients than jasmine rice. It has a chewier texture and a nuttier flavor, which adds a nice twist to the dish. Adjust the cooking time, as brown rice usually takes longer to cook. You can find the full recipe for Teriyaki Tofu Rice Bowls [here](#). You now have a complete guide to making delicious Teriyaki Tofu Rice Bowls. We covered the key ingredients, step-by-step instructions, and helpful tips to elevate your dish. From selecting the right tofu to perfectly sautéing your veggies, every detail matters. Remember, you can customize this dish with various proteins and vegetables to keep it exciting. Store any leftovers properly for future meals. I hope you enjoy creating this tasty bowl as much as I do. Happy cooking!

Teriyaki Tofu Rice Bowls

Savor the delightful flavors of Teriyaki Tofu Rice Bowls with this easy and nutritious recipe! Learn how to create a satisfying meal with crispy tofu, vibrant veggies, and a delicious teriyaki sauce served over fluffy rice. Perfect for lunch or dinner, this dish is sure to impress everyone at the table.
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Ingredients
  

1 block of firm tofu, pressed and cubed

1 cup of jasmine or brown rice

1 tablespoon sesame oil

2 tablespoons soy sauce (low-sodium preferred)

2 tablespoons teriyaki sauce

1 tablespoon maple syrup (or honey)

1 tablespoon grated ginger

3 cloves garlic, minced

1 cup broccoli florets

1 red bell pepper, sliced

1 carrot, julienned

2 green onions, sliced (for garnish)

Sesame seeds (for garnish)

Instructions
 

Cook the Rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce heat, cover, and simmer for about 15-20 minutes or until the water is absorbed and rice is tender. Fluff with a fork and set aside.

    Prepare the Tofu: While the rice is cooking, heat sesame oil in a large skillet over medium heat. Once hot, add the cubed tofu and cook for about 5-7 minutes, turning occasionally until golden brown on all sides.

      Make the Sauce: In a small bowl, whisk together soy sauce, teriyaki sauce, maple syrup, grated ginger, and minced garlic. Pour this mixture over the cooked tofu in the skillet and stir gently to coat the tofu evenly. Cook for another 3-4 minutes until the sauce thickens slightly.

        Add Vegetables: Add the broccoli, bell pepper, and carrot to the skillet with the tofu. Sauté for an additional 5-7 minutes until the vegetables are tender but still crisp, allowing the flavors to meld together.

          Assemble the Bowls: To serve, scoop rice into bowls, top with the teriyaki tofu and vegetable mixture, and garnish with sliced green onions and sesame seeds.

            Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4

              - Presentation Tips: Serve in deep bowls for a cozy look. Arrange the rice at the bottom, and artfully pile the tofu and vegetables on top. Drizzle any remaining sauce from the pan over the top before garnishing with green onions and sesame seeds.