Teriyaki Bowls

by | Apr 18, 2018

This is delicious!

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Teriyaki Bowls
Crisp vegetables, crunchy tofu and a sweet, tangy teriyaki sauce over rice.
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Course Main Dish
Cuisine Japanese
Prep Time 15
Cook Time 40
Servings
Ingredients
Teriyaki Sauce
Crunchy Tofu
Vegetables
Brown Rice
Course Main Dish
Cuisine Japanese
Prep Time 15
Cook Time 40
Servings
Ingredients
Teriyaki Sauce
Crunchy Tofu
Vegetables
Brown Rice
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
Brown Rice
  1. 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
  1. 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
  1. 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
  1. 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.
  2. In a bowl, scoop 1/4 cup of the rice, top with the vegetables, teriyaki sauce and sesame seeds. Enjoy!