Teriyaki Tofu Rice Bowl
A vegetarian take on the teriyaki bowls — firm tofu browned until golden then glazed in sweet-savoury soy, mirin and honey, over rice.
- 430
- kcal
- 22g
- protein
- 52g
- carbs
- 14g
- fat
- 4g
- fiber
- 30 min
- time
Method
Press the tofu
Press the firm tofu for 10-15 min to squeeze out water, then pat dry and cut into cubes or slabs.
15:00Coat (optional)
Toss the tofu in the cornflour (optional, for crispiness) if using, for a crispier crust.
Brown the tofu
Heat the oil in a pan over medium-high. Brown the tofu on all sides until golden and firm, about 8-10 minutes total. Don't rush or move it too early.
9:00Glaze
Mix the soy sauce (glaze), mirin (glaze), honey (glaze), and garlic clove, grated. Pour into the pan and toss the tofu to coat as it bubbles into a sticky glaze, 1-2 minutes.
1:30Assemble
Serve the glazed tofu over the cooked rice with the greens or veg, to serve, finished with spring onion & sesame seeds, to finish.
Notes
Around 430 kcal and 22g protein per serving. Naturally lactose-free and vegetarian. The key with firm tofu is dryness — press it 10-15 min under something heavy, then pat dry. Dry tofu browns and holds glaze; wet tofu stays soft and bland. The optional cornflour coating gives a crisper crust. Brown the tofu properly on all sides BEFORE glazing, so the glaze clings to a golden surface. Add the glaze at the end and watch it — the honey can catch. Same soy-mirin-honey glaze as the chicken teriyaki, kept at 1 tbsp soy to avoid over-salting.