Tuesday — Crispy Teriyaki Tofu Bowls

Serves: 4
Prep: 15 minutes
Cook: 25 minutes

Crispy Teriyaki Tofu Bowls

Ingredients

For the tofu

  • 1 block (454 g / 16 oz) extra-firm tofu, pressed and cubed

  • 1 tbsp low-sodium soy sauce or tamari

  • 1 tbsp cornstarch

  • 1 tbsp sesame oil

For the teriyaki sauce

  • ¼ cup low-sodium soy sauce or tamari

  • 3 tbsp maple syrup

  • 2 tbsp rice vinegar

  • 1 tsp sesame oil

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, grated

  • 1 tbsp cornstarch

  • ¼ cup water

For the bowls

  • 2 cups cooked brown or jasmine rice

  • 2 cups broccoli florets

  • 1 red bell pepper, sliced

  • 1 cup shelled edamame

  • 1 cup shredded carrots

  • 2 green onions, sliced

  • 1 tbsp sesame seeds, optional

Nutrition Per Serving

For the exact Crispy Teriyaki Tofu Bowls recipe we just created, divided into 4 servings, use approximately

Calories: 515
Protein: 24 g
Carbohydrates: 70 g
Fat: 18 g
Fibre: 9 g
Sodium: 1,050 mg

Nutrition information is an estimate and may vary depending on the brands and specific ingredients used.

The sodium is higher primarily because the recipe uses soy sauce in both the tofu and teriyaki sauce. That's not necessarily a problem, but later we could reduce it by adjusting the sauce if you want.

Instructions

1. Prepare the tofu
Pat the pressed tofu dry and cut into cubes. Toss with 1 tablespoon soy sauce, cornstarch and sesame oil until evenly coated.

2. Cook until crispy
Spread the tofu on a parchment-lined baking sheet and bake at 425°F (220°C) for 20–25 minutes, turning halfway through, until golden and crispy.

3. Cook the vegetables
Steam or sauté the broccoli and bell pepper for about 4–5 minutes. Keep them slightly crisp.

4. Make the teriyaki sauce
Whisk soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, cornstarch and water together in a small saucepan. Cook over medium heat, stirring frequently, for 3–5 minutes until glossy and thickened.

5. Coat the tofu
Add the crispy tofu to the teriyaki sauce and gently toss until coated.

6. Build the bowls
Divide rice between four bowls. Add broccoli, peppers, edamame, carrots and teriyaki tofu. Finish with green onions and sesame seeds.

Print Recipe

Chef Perry’s Kitchen Notes

Helpful tips, simple swaps and a little extra guidance from my kitchen to yours.

👨‍🍳 Chef Perry’s Tips

The drier your tofu is before adding the cornstarch, the crispier it will become. Give the cubes some space on the baking sheet rather than crowding them.

🔄 Easy Substitutions
Tofu → tempeh
Rice → quinoa or cauliflower rice
Edamame → green peas
Broccoli → snap peas or green beans
Soy sauce → gluten-free tamari

🎥 Cook With Chef Perry
Watch me make this recipe step-by-step.

Cooking video coming soon