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- 1 block (14 oz) firm tofu, drained and pressed - ¼ cup teriyaki sauce - 2 tablespoons cornstarch - 1 tablespoon sesame oil - 1 cup cooked brown rice or quinoa - 1 cup broccoli florets - ½ red bell pepper, thinly sliced - ½ cup shredded carrots - 2 green onions, chopped for garnish - 1 tablespoon sesame seeds - Salt and pepper to taste These main ingredients create a balanced and tasty bowl. The firm tofu gives protein and texture. Teriyaki sauce adds a sweet and salty flavor. Cornstarch helps the tofu get that perfect crunch. Sesame oil adds richness and depth to each bite. - Chopped green onions - Sesame seeds - Extra teriyaki sauce for drizzling - Sliced avocado - Crushed red pepper flakes Garnishes enhance the dish. Green onions add freshness. Sesame seeds offer a nice crunch. You can drizzle more teriyaki sauce for extra flavor. Avocado adds creaminess, while red pepper flakes bring heat. - Tofu can be replaced with tempeh or chickpeas for a different protein. - Brown rice can be swapped for quinoa or cauliflower rice for a low-carb option. - Broccoli can be substituted with snap peas or bell pepper for variety. - Sesame oil can be replaced with olive oil or avocado oil. These substitutions keep the dish exciting. You can mix flavors and textures based on what you have. Try different proteins and grains to suit your taste. This flexibility helps you enjoy a new meal each time you make it. To start, we need to get the tofu ready. First, drain and press the tofu. This step helps remove extra water. Wrap the tofu in a clean kitchen towel. Place a heavy pan on top for about 10 minutes. This makes the tofu firmer and better for cooking. Once pressed, cut the tofu into bite-sized cubes. Now it's time to add flavor to the tofu. Place the tofu cubes in a mixing bowl. Pour ¼ cup of teriyaki sauce over the tofu. Let it marinate for 2-3 minutes. This short time allows the tofu to soak up the sauce. Next, we’ll cook the tofu and veggies. Toss the marinated tofu with 2 tablespoons of cornstarch. Make sure each piece is coated well. This will help the tofu get crispy when cooked. Heat 1 tablespoon of sesame oil in a non-stick skillet over medium-high heat. Add the tofu cubes and fry for 6-8 minutes. Look for a golden brown color on all sides. Once the tofu is crispy, take it out and set it aside. In the same pan, add 1 cup of broccoli florets, ½ thinly sliced red bell pepper, and ½ cup of shredded carrots. Stir-fry these for about 3-4 minutes. You want the veggies to be tender but still crisp. Season with a pinch of salt and pepper. Finally, add the crispy tofu back into the pan. Drizzle any leftover teriyaki sauce on top. Toss everything together to coat well. Now it's ready to serve! Place the tofu and veggie mix over cooked brown rice or quinoa. Don't forget to garnish with chopped green onions and sprinkle sesame seeds on top for added flavor and crunch. Enjoy your delicious bowl! Tofu can be tricky. To get that perfect crisp, start by pressing the tofu. This step removes extra moisture. Wrap the tofu in a clean kitchen towel. Place a heavy pan on top for about 10 minutes. After pressing, cut the tofu into bite-sized cubes. Toss them in cornstarch. This coating is key for crispiness. When you fry the tofu, use medium-high heat. This helps achieve a golden brown color. Don't overcrowd the pan. Cook in batches if needed. Meal prep can make your week easier. You can press and marinate the tofu in advance. Store it in the fridge for up to two days. Just remember to coat it with cornstarch right before cooking. You can also chop the veggies earlier. Keep them in sealed bags to stay fresh. Cooked rice or quinoa can last in the fridge for up to five days. This makes it easy to grab and go. Want to mix things up? Try different sauces. Swap teriyaki for sweet chili sauce. You can also use peanut sauce for a nutty kick. Add spices like garlic powder or smoked paprika for extra flavor. Fresh herbs can brighten the dish too. Try cilantro or basil as a garnish. If you're feeling adventurous, toss in some pineapple chunks for sweetness. These variations keep the dish exciting and fresh. {{image_2}} If you want to shake things up, try using tempeh instead of tofu. Tempeh has a firmer texture and a nutty taste. You can also use seitan for a chewy, protein-rich option. For a lighter dish, swap the tofu for chickpeas. Simply roast them with some teriyaki sauce for added flavor. For a gluten-free alternative, make sure to choose a gluten-free teriyaki sauce. Many brands offer this option, and it tastes just as good. Pair your crispy tofu with quinoa, as it is naturally gluten-free. You can also use cauliflower rice for a low-carb choice that still packs flavor. Serve your crispy teriyaki tofu over cooked brown rice or quinoa for a filling meal. Add a side of steamed edamame for extra protein. You can also top your bowl with avocado slices or pickled ginger for a fresh twist. Don’t forget the green onions and sesame seeds for that final crunch! To store leftovers, wait until the dish cools. Place the tofu and veggies in an airtight container. You can keep them in the fridge for up to three days. If you want to keep it fresh longer, separate the rice or quinoa. This helps maintain texture. To reheat, use the microwave or a skillet. For the microwave, place the bowl in for one to two minutes. Stir halfway through to heat evenly. If you use a skillet, add a splash of water. Heat on medium until warm. This keeps the tofu from drying out. You can freeze the tofu, but it may change texture. To freeze, cool the tofu and veggies completely. Place them in a freezer-safe bag or container. Squeeze out excess air to avoid frostbite. Use within three months for the best taste. When ready, thaw in the fridge overnight before reheating. Yes, you can use chicken, shrimp, or tempeh. Each protein has a different texture and flavor. Chicken works well, but it takes longer to cook. Shrimp cooks fast, so watch it closely. Tempeh has a nutty taste that pairs nicely with teriyaki sauce. Adjust cooking times based on your choice. To keep tofu crispy, press it well before cooking. Remove moisture to help it crisp up. Coat it with cornstarch; this adds a crunchy layer. Cook it in a hot pan with sesame oil. Avoid crowding the pan; this traps steam and makes it soggy. Serve right away for the best texture. To make it more filling, add grains like quinoa or brown rice. These provide extra fiber and nutrients. You can also add more veggies, like bell peppers or spinach. For protein, sprinkle in some edamame or chopped nuts. These options keep the meal healthy and satisfying. In this blog post, we explored the world of tofu cooking. You learned about the main ingredients, garnishes, and substitutions. The step-by-step guide helped you prep, marinate, and cook tofu and veggies. Tips for crispiness, meal prep, and flavor variations added value. We also covered vegan and gluten-free options, along with storage info. Tofu is versatile and easy to adapt. Use the suggestions here to create tasty meals. Enjoy experimenting with flavors and methods to find your favorite ways to cook tofu!

Crispy Teriyaki Tofu Bowls 15-Minute

Elevate your dinner game with these Crispy Teriyaki Tofu Bowls! This simple recipe combines marinated, fried tofu with colorful veggies like broccoli, bell pepper, and carrots, all served over a hearty bed of brown rice or quinoa. In just 15 minutes, you can whip up a delicious, healthy meal that’s perfect for any night. Click to discover the full recipe and savor the flavors of these amazing tofu bowls!
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Ingredients
  

1 block (14 oz) firm tofu, drained and pressed

¼ cup teriyaki sauce

2 tablespoons cornstarch

1 tablespoon sesame oil

1 cup cooked brown rice or quinoa

1 cup broccoli florets

½ red bell pepper, thinly sliced

½ cup shredded carrots

2 green onions, chopped for garnish

1 tablespoon sesame seeds

Salt and pepper to taste

Instructions
 

Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean kitchen towel and place a heavy pan on top for about 10 minutes.

    Once pressed, cut the tofu into bite-sized cubes and place them in a mixing bowl. Pour the teriyaki sauce over the tofu and let it marinate for 2-3 minutes.

      In a separate bowl, toss the marinated tofu with cornstarch until perfectly coated. This will give the tofu its crispy texture when cooked.

        Heat sesame oil in a non-stick skillet over medium-high heat. Add the tofu cubes and fry until golden brown and crispy on all sides, about 6-8 minutes. Remove the tofu from the pan and set aside.

          In the same pan, add the broccoli florets, bell pepper, and shredded carrots. Stir-fry for 3-4 minutes until the vegetables are tender yet crisp. Season with a pinch of salt and pepper.

            Add the crispy tofu back into the pan with the vegetables and drizzle any remaining teriyaki sauce over the top. Toss everything together to coat well.

              Serve the tofu and vegetable mixture over a bed of cooked brown rice or quinoa.

                Garnish with chopped green onions and sprinkle sesame seeds on top for an extra crunch and flavor.

                  Prep Time: 10 minutes | Total Time: 15 minutes | Servings: 2