Teriyaki Tofu and Broccoli Rice Bowl
This teriyaki tofu and broccoli rice bowl is a fuss-free, healthy dinner that's high in protein and budget-friendly. The combination of crispy tofu and steamed broccoli provides a delicious meal rich in nutritions. Served over fluffy rice, it's a great vegetarian option for busy weeknights.
Ingredients 14
2 cups cooked white rice, hot
400 g firm tofu, patted dry, cubed
1 head broccoli, cut into florets
3 tbsp soy sauce
2 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp sesame oil
2 tsp cornstarch
2 tsp water
1 garlic clove, large, minced
1 tsp ginger, grated
1 tbsp vegetable oil
2 tbsp sesame seeds
2 spring onions, finely sliced
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Method 9
Cook the according to package instructions. Fluff with a fork when done and keep warm.
In a small bowl, mix , , , , , and . Set aside.
In another bowl, whisk and together to make a slurry.
Cut the into cubes and pat dry. Heat in a nonstick pan over medium-high heat.
Add cubes to the pan and cook, turning occasionally, until all sides are golden and crisp, about 8-10 minutes.
Reduce heat to medium. Pour over and stir to coat. Add and cook for 2-3 minutes, stirring until sauce thickens and glazes the tofu.
Meanwhile, steam florets for 5-7 minutes until tender but bright green. While still warm, dress the broccoli with a little extra and .
To assemble, divide into bowls. Top with and the dressed .
Sprinkle with and sliced . Serve hot or box up for meal prep.
Helpful tips
For extra flavor, marinate the tofu in the teriyaki sauce for up to 30 minutes before cooking.
Switch up the veggies by adding bell peppers or snap peas for more variety.
Use leftover rice or frozen rice to save time on busy nights.
