Glazed Teriyaki Tofu Bowl Recipe

About this recipe

Enjoy a vibrant bowl of teriyaki tofu paired with steamed rice and sautéed vegetables for a balanced and flavorful lunch.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 187 Ml Pure Maple Syrup, 187Ml
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• - Thompson & Morgan Broccoli Romanesco Seeds
• 100 g Yorkshire English Carrots 100G
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds
• - Biona Organic Risotto Brown Rice
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 400G Whole Chickpeas In Water
• 420G Kingsford Corn Starch, 420G

Instructions

1. 1. Rinse the brown rice and cook it in a pot with double the amount of water for about 25 minutes until tender.
2. 2. Press the tofu to remove excess water, then cut it into bite-sized cubes and coat lightly with cornstarch.
3. 3. Heat sesame oil in a pan and fry the tofu pieces until golden and crispy on all sides, then set them aside.
4. 4. In a small bowl, mix soy sauce, maple syrup, grated ginger, minced garlic, and water to create the teriyaki sauce.
5. 5. Pour the teriyaki sauce into the same pan and simmer for 2-3 minutes until slightly thickened.
6. 6. Add the fried tofu to the sauce and toss it gently to coat each piece evenly, then remove from heat.
7. 7. Steam the broccoli florets and julienned carrots for about 5 minutes until tender but still vibrant.
8. 8. Arrange the cooked rice in bowls and top with glazed tofu, steamed vegetables, and sliced spring onions.
9. 9. Sprinkle sesame seeds over the dish for added texture and a nutty flavor before serving.