Teriyaki Tofu Rice Bowls

Name: Teriyaki Tofu Rice Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 14 oz extra-firm tofu; 2 cups jasmine rice; 3 cups broccoli florets; 1/4 cup soy sauce; 3 tbsp maple syrup; 1 tbsp sesame oil; 1 tbsp cornstarch; 2 tbsp sesame seeds; 3 green onions, sliced

medium · Vegan · 40 min · Serves 4

Crispy pan-fried tofu glazed in a sweet-savory homemade teriyaki sauce, served over steamed rice with broccoli and sesame. A satisfying vegan bowl that rivals takeout.

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Ingredients

• 14 oz extra-firm tofu
• 2 cups jasmine rice
• 3 cups broccoli florets
• 1/4 cup soy sauce
• 3 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tbsp cornstarch
• 2 tbsp sesame seeds
• 3 green onions, sliced

Method

1. Press tofu for at least 10 minutes using a tofu press or by wrapping in paper towels and placing a heavy pan on top. Cut into 1-inch cubes. 2. Cook rice according to package directions. 3. Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, cornstarch, and minced garlic for the teriyaki sauce. Set aside. 4. Heat a large non-stick skillet over medium-high heat with a splash of oil. Add tofu cubes in a single layer and cook undisturbed 4 minutes per side until golden and crispy on all sides. 5. Steam or microwave broccoli florets until bright green and tender, about 4 minutes. 6. Pour teriyaki sauce over the tofu. Toss to coat and cook 2 minutes until sauce thickens and clings to the tofu. 7. Build bowls with rice, glazed tofu, and broccoli. Top with sesame seeds, sliced green onions, and a drizzle of extra sauce.