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 for 2 people. 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
Cook the rice
Put the rice and the tap water listed in the ingredients 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
Coat the tofu
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.
Prepare the vegetables
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.
Crisp the tofu
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 3 tbsp tap water 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 between the serving bowls
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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