Teriyaki Tofu Rice Bowl
Teriyaki-Tofu-Bowl
AI photoCrispy pan-fried tofu glazed in homemade teriyaki sauce over steamed rice with edamame and pickled cucumber. Simple, filling, vegan.
This bowl is proof that tofu doesn't have to be boring. The secret: fry tofu until it has a golden crust, then glaze with teriyaki sauce. The result is a sweet-salty umami hit that impresses even dedicated meat-eaters.
Ready in 20 minutes, looks restaurant-quality and delivers around 22 g of plant protein. Great for meal prep — the fried tofu cubes keep for 3 days in the fridge.
Ingredients
- 400 g firm tofu, cut into 2 cm cubes
- 150 g jasmine or sushi rice
- 100 g edamame (frozen, thawed)
- ½ cucumber, thinly sliced
- 4 tbsp teriyaki sauce (sugar-free or homemade)
- 1 tbsp neutral oil
- Sesame seeds, spring onions, pickled cucumber to garnish
Shop key ingredients:
Method
- Press tofu well with kitchen paper — the drier, the crispier.
- Heat oil in a non-stick pan over high heat.
- Fry tofu cubes in a single layer, 3–4 minutes per side, without stirring.
- Once golden, add teriyaki sauce and glaze for 1–2 minutes until the sauce reduces.
- Divide rice between two bowls. Arrange tofu, edamame and cucumber on top.
- Garnish with sesame seeds, spring onions and pickled cucumber.
Kitchen note: Really press the tofu dry and let it fry undisturbed — that's the most important step.