Teriyaki Tofu And Vegetable Bowl Recipe

About this recipe

A vibrant bowl of marinated tofu, stir-fried vegetables, and a hearty serving of sticky rice, all glazed with homemade teriyaki sauce for a balanced, flavorful dinner.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 125 Ml Kikkoman Mirin-Style Sweet Cooking Seasoning, 125Ml
• 1 Kg Carrots - 1kg
• 450G Pack'D Organic Broccoli Florets
• 1 Bunch Spring Onions 1 Bunch
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 60G Toasted White Sesame Seeds, 60G
• - Kikkoman Soy Sauce
• 300G Brown Sugar With Ginger, 300G
• 1 piece Yellow Bell Pepper
• 160 Ml Cj Bibigo Sesame Oil
• 1 Kg Glutinous Sticky Rice, 1Kg
• 400G Whole Chickpeas In Water

Instructions

1. 1. Press the tofu for 10 minutes to remove excess water, then cut into bite-sized cubes.
2. 2. In a bowl, mix soy sauce, mirin, brown sugar, and cornstarch to make the teriyaki sauce.
3. 3. Marinate the tofu in the teriyaki sauce for 10 minutes, turning occasionally.
4. 4. Rinse the sticky rice under cold water, then cook with 300ml water until soft and fluffy.
5. 5. Heat sesame oil in a large pan and sauté minced garlic and ginger until fragrant.
6. 6. Add carrots, broccoli florets, and red bell pepper to the pan and stir-fry for 5 minutes.
7. 7. Add the marinated tofu into the pan, pouring in the remaining teriyaki sauce, and cook for 5 minutes.
8. 8. Sprinkle white sesame seeds and finely chopped spring onions over the stir-fry.
9. 9. Serve the tofu and vegetables over the cooked sticky rice in a bowl.