Teriyaki Tofu And Vegetable Rice Bowl Recipe

About this recipe

A savory and satisfying bowl featuring perfectly glazed tofu, vibrant vegetables, and fragrant rice, all brought together with a flavorful homemade teriyaki sauce.

Ingredients

• 100g Lotus Phool Makhana 100 G
• 100 Ml Gowardhan Ghee
• 500 g Sugar
• Loose Cardamom
• - Mori-Nu Silken Firm Tofu
• - Kikkoman Soy Sauce
• 125 Ml Kikkoman Mirin-Style Sweet Cooking Seasoning, 125Ml
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 300G Brown Sugar With Ginger, 300G
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 1 Kg Carrots - 1kg
• 450G Pack'D Organic Broccoli Florets
• 1 piece Yellow Bell Pepper
• 160 Ml Cj Bibigo Sesame Oil
• 500G Biona Organic Long Grain Italian White Rice
• - Schwartz Sesame Seeds
• 250G Natoora British Organic Spring Greens

Instructions

1. 1. Press the tofu for 15 minutes to remove excess water, then cut into bite-sized cubes.
2. 2. In a small bowl, whisk together soy sauce, mirin, rice vinegar, brown sugar, minced garlic, and grated ginger.
3. 3. Mix cornstarch with a tablespoon of water to create a slurry, and add it to the teriyaki sauce mixture.
4. 4. Heat sesame oil in a pan and cook tofu cubes until golden and crispy on all sides, about 5-7 minutes.
5. 5. Pour the teriyaki sauce over the tofu and simmer for 2-3 minutes until the sauce thickens and coats the tofu evenly.
6. 6. Steam broccoli florets for 3-4 minutes until tender but still vibrant in color.
7. 7. In the same pan, stir-fry carrots and red bell pepper for 2-3 minutes over medium heat until slightly softened.
8. 8. Add shredded spring greens to the pan and stir-fry for another 2 minutes until wilted.
9. 9. Plate cooked white rice in bowls and arrange the tofu and vegetables on top neatly.
10. 10. Drizzle any leftover teriyaki sauce over the bowl for added flavor.
11. 11. Garnish with sesame seeds for a nutty and decorative touch.