Crispy Teriyaki Tofu Bowl
- 40 min
- ≈ €3.28
- 2 servings
- Easy
Crisp tofu, broccoli and rice with a simple sweet-savoury glaze—great for protein and meal prep.
Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
- gluten
- sesame
Equipment
- small pot
- large pan
- knife
- cutting board
- mixing bowl
Prepare
Put the rice and listed tap water
Put the rice and 80% of the listed tap water in a small saucepan; bring to the boil, cover and cook on the lowest heat for 12–15 minutes. Remove from the heat and rest for 5 minutes.
Cook
Press the tofu dry with kitchen paper
Press the tofu dry with kitchen paper and cut into 2 cm cubes. Toss with the cornstarch in a bowl until every side is lightly coated.
Cut the broccoli into small florets
Cut the broccoli into small florets and peel the carrot into ribbons; slice the spring onion, separating white and green parts. Finely grate the ginger and garlic.
Heat the rapeseed oil
Heat the rapeseed oil in a large non-stick frying pan over medium-high heat; fry the tofu for 8–10 minutes until golden on all sides, waiting for a crust before turning. Transfer to a plate.
Cook the broccoli
Cook the broccoli, carrot and white spring-onion parts with some of the remaining tap water (at most the remaining 20%) in the same pan for 4 minutes.
Add soy sauce
Add soy sauce, maple syrup, ginger and garlic. Return the tofu and toss for 2 minutes until glossy.
Finish
Divide the rice
Divide the rice between the serving bowls. Top with the vegetables and tofu, then sprinkle with sesame seeds and the green spring-onion slices.
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Recipe from VegPlan · https://vegplan.app/recipes/crispy-teriyaki-tofu-bowl
