Teriyaki tofu and broccoli bowls are a delicious plant-based substitute for those that are craving Asian take-out!
Ingredients
397 gm
Tofu, regular, extra firm
(or one full block)
1 pinch
Salt
2 tbsp
Cornstarch
1 head
Broccoli
(large, cut into florets)
2 cup
Brown rice, medium-grain, cooked
1/2 cup
Soy sauce, low sodium
2 tbsp
Rice vinegar
1/2 tbsp
Sesame oil
1/4 cup
Brown sugar
1/2 tsp
Ginger, ground
2 clove(s)
Garlic
(minced; or 1 tsp powder)
2 tbsp
Cornstarch
(optional)
1/4 cup
Water
(optional)
2 medium
Carrots
(julienned)
1/2 cucumber(s)
Cucumber
(julienned)
2 tbsp
Sesame seeds
(garnish; optional)
4 green onion (stem)
Green onion
(garnish; optional)
Instructions
Remove the block of tofu from its packaging and place it between two pieces of paper towel (2 on top, 2 on bottom) on a plate.
Put a heavy item on top to squeeze out liquid.
Let stand for 15 minutes, then change out the paper towels for fresh ones and leave to drain for another 15 minutes.
Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
Cut the tofu into small cubes (bite-sized) and place it in a large bowl.
Sprinkle salt and cornstarch over the tofu and toss until tofu is coated.
Add the tofu to one half of the baking sheet.
Add the broccoli florets to the other half of the baking sheet.
Bake the tofu and broccoli for 30 minutes.
Once roasted, transfer the broccoli to a bowl and set aside.
Toss the tofu around on the baking sheet and place it back into the oven for 10 minutes.
Remove from the oven and transfer the tofu to a large bowl.
While the tofu and broccoli are cooking, prepare the rice, as per package instructions, and teriyaki sauce (below).
In a small pot over medium heat, add the soy sauce, rice vinegar, sesame oil, brown sugar, ginger, and garlic.
In a separate bowl or cup, whisk together the cornstarch and cold water until dissolved. Add this mixture to the sauce in the pan and whisk everything together until uniform.
Heat until sauce thickens, about 3-4 minutes, adding water if needed to thin. Remove from heat and cool.
Pour half of the teriyaki sauce over the tofu and toss until it is well coated.
To prepare the bowls, divide teriyaki tofu, rice, cucumber, carrots, and broccoli among four serving bowls and pour over any of the extra sauce as desired.
Top with sesame seeds and green onions, and dig in!
Notes:
You can sub arrowroot for cornstarch if needed.
The white rice can be swapped for quinoa or noodles of choice.
Don't care for some of the veggies mentioned above? Mix it up! Try roasted bok choy, kale, mushrooms, zucchini, and/or red pepper slices instead.
The cornstarch and water slurry for the sauce is optional, depending on whether or not you want thin or thick teriyaki sauce.
