Teriyaki Bowls
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| Prep Time | 15 |
| Cook Time | 40 |
| Servings |
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Ingredients
Teriyaki Sauce
- 3 tbsp tamari may use liquid amino's or soy sauce
- 2 tbsp ginger juice may use ginger powder or freshly grated ginger (use 1 teaspoon)
- 1/2 cup pineapple juice
- 1/2 cup vegetable broth
- 2 tbsp rice wine vinegar
- 1 tbsp toasted sesame oil
- 3 tbsp corn starch may use tapioca starch or arrowroot starch
- 1/4 cup honey may use brown sugar
Crunchy Tofu
- 1 package tofu extra firm
- 1 tbsp tamari may use liquid amino's or soy sauce
- 1 tbsp toasted sesame oil
- 2 tbsp nutritional yeast
Vegetables
- 1 medium yellow onion julienned
- 2 carrots julienned
- 1 bunch asparagus cut into 1 inch pieces
- 1 bell pepper julienned
- 1 head broccoli cut into florets
- 2 stalks celery sliced
- 4 cloves garlic minced
- 3 stalks green onion , sliced
- 2 tbsp sesame seeds
Brown Rice
- 1 cup brown rice
- 1 1/4 cup water
Ingredients
Teriyaki Sauce
Crunchy Tofu
Vegetables
Brown Rice
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Instructions
Brown Rice
- Cook brown rice either in a rice cooker or on the stove. Use 1 1/4 cups water for 1 cup of rice. The rice will take about 30-40 minutes to cook until tender, so begin this process while your oven is preheating.
Tofu
- Preheat the oven to 420°F. Grease a cookie sheet. Press most of the moisture out of the tofu block, being careful not to crumble the tofu. Cut the tofu into 2 inch cubes. In a medium bowl, toss the tofu with the tamari, toasted sesame oil and nutritional yeast until coated. Bake in the oven on the top rack for about 25 minutes, until crispy.
Teriyaki Sauce
- In a medium saucepan, whisk together tamari, ginger juice, pineapple juice, vegetable broth, rice wine vinegar, toasted sesame oil and corn starch. Stir continuously over medium heat until simmering; once hot add in the honey and whisk until mixed. Set sauce aside, keep warm- it will thicken more as it cools.
Vegetables
- Preheat your wok over medium-high heat; you may use a small drizzle of sesame oil if you prefer, but no oil is needed. Once the pan is hot, cook all the vegetables, except for the garlic and green onion, for 5 minutes until the color pops. Once the vegetables are al dente, add the garlic and green onion and cook for about 30 seconds, until fragrant.
- In a bowl, scoop 1/4 cup of the rice, top with the vegetables, teriyaki sauce and sesame seeds. Enjoy!
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