Teriyaki Tofu Bowl

Helga Glaesel de BlandingJune 3, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

This recipe is on rotation in our vegetarian meal menu at the house, and we love it, even more, when the weather is hot. It is very fresh, and the addition of the spicy mayo and teriyaki sauce gives it plenty of delicious flavor. Read on for our tips on cooking your tofu, make sure you get the extra firm one for good results.

To prepare the tofu, I prefer to do it in the oven. I’ve tried pan-frying, but the tofu cubes tend to fall apart and it’s just easier to bake them. You can add more spices, depending on your preference, but this is the basic recipe. You can also add other vegetables to your bowl, such as grated carrots, or chopped chives. This is a great recipe if you Meal Prep, you can have all the elements in separate bowls and build when ready to eat.
We are sure you are going to love it!

We hope you try it!

Helga

Teriyaki Tofu Bowl

Adapted from Pinch of Yum
Yields 8 servings

Ingredients:
For the Tofu:
2 blocks extra firm tofu
2 tablespoon grapeseed or vegetable oil
2 tablespoon cornstarch
2 teaspoon fine sea salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1 cup Teriyaki sauce, your favorite.

For the Bowls:
4 cups of rice, cooked (white or brown) from 1 ½ cups raw rice
2 cups shelled edamame, cooked (follow directions on bag)
2 cucumbers, cubed
2 avocados, cubed
2 jalapeños, thinly sliced and seeded (optional)
spicy mayo (see notes)

Procedure:

Gather your ingredients to have them ready when it’s time to build your bowls: Avocado and cucumber should be diced. If you are using jalapeños, they should be sliced. Your edamame should be cooked and shelled.
Baking the Tofu: First, you must press the water out of your tofu. Carefully remove it from the package, and place it on a cutting board that has been covered with 2 sheets of kitchen paper. Place another 2 sheets of kitchen paper on top of the tofu and carefully set a second cutting board and a heavy pan and even some canned goods on top to press and drain the water out. Leave it for at least 30 minutes. Meanwhile, pre-heat your oven to 400°F.
Once the tofu has drained, remove the weights and paper towels. Use a knife to cut the tofu into cubes, about ¾ inch. Don’t cut them too small, since you will flip them halfway through their oven baking time.
Add your tofu cubes to a large mixing bowl. Drizzle with oil, and toss gently until evenly coated. Sprinkle evenly with cornstarch, salt, garlic powder, and black pepper. Gently toss until the tofu is evenly coated.
Turn the tofu out onto a parchment-covered baking sheet and arrange it so that the tofu is in an even layer (not touching).
Bake for 15 minutes. Then remove the baking sheet from the oven, and flip each of the tofu bites so that they can cook evenly on the other side. Return to the oven for 15-20 more minutes, or until the tofu reaches your desired level of crispiness.
Add about ½ of the teriyaki sauce to the baked tofu and toss to coat. Save the rest of the sauce for drizzling over the prepared bowls.
Assemble your bowls: Add about ½ cup of rice to each bowl, and continue building by adding some tofu, edamame, cucumber, avocado spicy mayo, and more teriyaki sauce.

Note: Spicy mayo can be made by simple mixing regular mayonnaise with Sriracha or any other hot sauce

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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