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Vegan teriyaki tofu rice bowl with steamed broccoli, carrots, bell peppers, and sesame seeds topped with chopped green onions.

Quick Vegan Teriyaki Tofu Rice Bowl with Sweet and Savory Glaze

Servings 4 people
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Equipment

  • 1 Rice cooker or medium saucepan with lid
  • 1 Small saucepan (for teriyaki sauce)
  • 1 Large non-stick skillet or wok
  • 1 Cutting board
  • 1 Chef's knife
  • Measuring cups and spoons
  • mixing bowls
  • 1 Wooden spoon or spatula
  • 1 Whisk
  • 1 Fine mesh strainer (for rinsing rice)
  • 1 Paper towels or clean kitchen towel (for pressing tofu)
  • 1 Tofu press (optional)
  • 1 Garlic press (optional)
  • 1 Microplane or grater (for ginger)
  • 1 Small bowl (for cornstarch slurry)

Ingredients

  • 2 cups short-grain white rice
  • 1 block 14 oz extra-firm tofu
  • 1 cup broccoli florets
  • 1 red bell pepper sliced
  • 1 carrot julienned
  • 2 green onions sliced
  • 1 tbsp sesame seeds
  • 1 tbsp vegetable oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 3 tbsps brown sugar
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 tbsp cornstarch mixed with 2 tablespoons water

Instructions

  • Begin by draining and pressing your tofu. Wrap it in paper towels or a clean kitchen towel and place something heavy on top. Let it press for at least 15 minutes to remove excess moisture.
    Pressing tofu block under a cast iron skillet on a wooden board to remove moisture before cooking.
  • Meanwhile, rinse the rice thoroughly under cold water, swirling with your fingers until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
    Rinsing white rice under running water in a metal strainer to remove excess starch before cooking.
  • Cook the rinsed rice according to package directions, either in a rice cooker or on the stovetop. Once cooked, let it sit covered for 10 minutes before fluffing with a fork.
  • While the rice cooks, prepare the teriyaki sauce. In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, minced garlic, and grated ginger.
    Homemade teriyaki sauce simmering in a saucepan, with a wooden spoon lifting the glossy sauce, surrounded by garlic, ginger, and soy sauce ingredients on a marble countertop.
  • Bring the sauce to a gentle simmer, stirring until the sugar completely dissolves. In a small bowl, mix the cornstarch with cold water until no lumps remain, then slowly pour this slurry into your sauce.
  • Continue simmering the sauce for 3-5 minutes, stirring frequently, until it thickens enough to coat the back of a spoon. Remove from heat and set aside.
  • Cut the pressed tofu into 1-inch cubes. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
    Fresh broccoli, red bell pepper, and carrot strips stir-frying in a hot wok with steam rising and a wooden spatula mixing the vegetables.
  • Add the tofu cubes to the hot pan and cook for 2-3 minutes on each side until golden brown and crispy on the outside.
  • Pour half of the teriyaki sauce over the tofu and simmer for 2 minutes, gently turning the tofu to coat all sides. Transfer the glazed tofu to a plate.
    Golden tofu slices simmering in homemade teriyaki sauce in a non-stick skillet, showing rich color and caramelized glaze.
  • In the same pan, add the vegetables in order of cooking time: carrots first for 1 minute, then bell peppers for another minute, finally broccoli for 2-3 minutes, until all are crisp-tender.
  • To assemble the bowls, place a generous scoop of rice as the base, arrange the teriyaki tofu and vegetables in sections around the bowl, drizzle with the remaining sauce, and garnish with sliced green onions and toasted sesame seeds.
    Serving a vibrant vegan teriyaki tofu rice bowl topped with sesame seeds, green onions, broccoli, carrots, and red bell peppers.
  • Let the assembled bowls rest for 3-5 minutes before serving to allow the flavors to meld and the sauce to slightly thicken.
    Close-up of a vegan teriyaki tofu rice bowl featuring glazed tofu, steamed broccoli, sliced carrots, bell peppers, and white rice, garnished with sesame seeds and chopped green onions in a ceramic bowl on a dark background.

Notes

Expert Tips
  • For the perfect tofu texture, freeze and thaw it before pressing - this creates pockets that absorb more flavor
  • Toast your sesame seeds in a dry pan for 2-3 minutes until golden to enhance their nutty flavor
  • The sauce will continue to thicken as it cools, so remove it from heat when it's slightly thinner than you want for the final result
  • Arrange components in neat sections around the bowl rather than mixing everything together for restaurant-quality presentation
  • Maintain different cooking times for each vegetable to ensure they all reach the perfect crisp-tender stage
  • For maximum flavor, allow the assembled bowl to rest for a few minutes before serving
 
Elevate This Dish
Transform this classic teriyaki tofu bowl into something extraordinary with these professional techniques:
 
Pineapple Teriyaki Variation
Add 1/4 cup pineapple juice to the teriyaki sauce and reduce slightly longer for a Hawaiian-inspired twist. Include 1/2 cup fresh pineapple chunks in your bowl for bursts of tropical sweetness that complement the savory teriyaki glaze, creating a perfect balance of flavors reminiscent of Hawaiian-Japanese fusion cuisine.
 
Crispy Panko Tofu
Coat the tofu cubes in a light dusting of cornstarch, dip in plant milk, then roll in panko breadcrumbs before pan-frying until golden. This creates an incredibly crispy exterior that stands up to the teriyaki sauce without getting soggy, adding a delightful textural contrast to your bowl.
 
Pickled Vegetable Accent
Quick-pickle thinly sliced radishes, carrots, or cucumber in rice vinegar, sugar, and salt for 30 minutes before serving. Add these vibrant, tangy pickles as a topping to cut through the richness of the teriyaki sauce, providing a refreshing contrast that elevates the entire bowl experience.
 
Serving & Pairing
This versatile teriyaki tofu bowl works beautifully for lunch, dinner, or meal prep throughout the week.
 
Serving Suggestions
  • Serve with a small side of miso soup for an authentic Japanese restaurant experience
  • Pair with a simple cucumber salad dressed with rice vinegar for a refreshing contrast
  • Present in wide, shallow bowls for the most attractive presentation
  • Offer additional teriyaki sauce on the side for those who enjoy extra glaze
  • Serve with chopsticks and a spoon for authentic enjoyment
 
Beverage Pairings
  • Japanese green tea, either hot or iced
  • Sparkling water with a slice of citrus
  • Plum wine for a traditional pairing
  • Cold sake for an authentic experience
  • Jasmine tea for a complementary floral note
 
Storage & Leftovers
This teriyaki tofu bowl keeps well and can be repurposed for quick meals over several days if stored properly.
  • Store components separately in airtight containers in the refrigerator for up to 3 days
  • Keep the sauce in a separate container to prevent sogginess
  • Refrigerate rice within 1 hour of cooking to maintain food safety
  • When reheating, add 1-2 tablespoons of water to the rice to restore moisture
  • Reheat tofu and vegetables in a skillet rather than microwave to maintain texture
  • For meal prep, portion components into individual containers for grab-and-go lunches
 
Nutrition Information
  • Calories: 350 per serving
  • Protein: 14g per serving
  • Fiber: 4g per serving
  • Fat: 10g per serving (primarily from tofu and sesame seeds)
  • Carbohydrates: 55g per serving
  • Iron: 15% DV per serving
  • Calcium: 20% DV per serving
 
This vegan teriyaki tofu bowl provides a well-balanced meal with protein from tofu, complex carbohydrates from rice, and essential vitamins and minerals from the colorful vegetables. For a lower-carb option, substitute cauliflower rice for half or all of the white rice. To increase the protein content, add 1/4 cup edamame or 2 tablespoons hemp seeds to each bowl. For a gluten-free version, use tamari instead of soy sauce in the teriyaki glaze.
Calories: 350kcal
Cost: $12
Course: Main Course
Cuisine: Japanese
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