Teriyaki Tofu Bowl with Steamed Broccoli

Teriyaki Tofu Bowl with Steamed Broccoli

Crispy pan-fried tofu glazed in a sweet and savory teriyaki sauce, served over white rice with perfectly steamed broccoli florets.

Dietary

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Ingredients

Instructions

  1. First, cook the white rice. Combine 1 cup white rice and 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until water is absorbed and rice is tender. Keep warm.
  2. While rice cooks, toss the cubed extra-firm tofu with 1 tablespoon cornstarch until evenly coated.
  3. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the cornstarch-coated tofu and cook, flipping occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.
  4. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 minced garlic clove, and 1/4 teaspoon sesame oil. Set aside.
  5. Bring a small pot with about 1 inch of water to a boil. Place 2 cups broccoli florets in a steamer basket over the boiling water, cover, and steam for 3-5 minutes, until tender-crisp.
  6. Pour the prepared teriyaki sauce into the skillet (no need to clean). Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
  7. Return the crispy tofu to the skillet and toss gently to coat thoroughly in the teriyaki sauce.
  8. Serve the teriyaki tofu immediately over the warm white rice, alongside the steamed broccoli. Garnish with sesame seeds if desired.

Notes

Ensure tofu is well-pressed to achieve the crispiest texture. This dish is great for meal prepping and reheating throughout the week.

Nutrition (per serving)