Sesame Teriyaki Tofu Rice Bowl Recipe

About this recipe

A savory and slightly sweet tofu rice bowl, packed with protein and vibrant vegetables, perfect for a satisfying lunch.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 450G Pack'D Organic Broccoli Florets
• 1 Kg Carrots - 1kg
• 187 Ml Pure Maple Syrup, 187Ml
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Sesame Seeds
• - Imperial Elephant Jasmine Fragrant Rice
• - Kikkoman Soy Sauce
• 160 Ml Cj Bibigo Sesame Oil
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 400G Whole Chickpeas In Water

Instructions

1. 1. Drain and press the tofu to remove excess moisture, then cut into bite-sized cubes.
2. 2. In a bowl, mix soy sauce, maple syrup, sesame oil, rice vinegar, grated ginger, and minced garlic to prepare the teriyaki sauce.
3. 3. Toss the tofu cubes in cornstarch until evenly coated, ensuring a crispy texture when cooked.
4. 4. Heat a non-stick pan over medium heat and cook the tofu cubes until golden brown on all sides, about 8 minutes.
5. 5. Steam the broccoli florets and julienned carrots until tender but still slightly crisp, approximately 5 minutes.
6. 6. Add the teriyaki sauce to the pan with tofu, stirring gently to coat the tofu evenly. Cook for 3 minutes until the sauce thickens slightly.
7. 7. Arrange the cooked jasmine rice in two bowls as the base of the dish.
8. 8. Layer the steamed broccoli and carrots over the rice for vibrant color and texture.
9. 9. Gently place the glazed tofu cubes over the vegetables, ensuring an even distribution.
10. 10. Sprinkle sesame seeds over the bowl for added flavor and crunch.
11. 11. Garnish with thinly sliced spring onions for a fresh and aromatic touch.
12. 12. Serve warm and enjoy your flavorful Japanese-inspired rice bowl.