Tofu Teriyaki Bowl With Sesame Rice Recipe

About this recipe

A flavorful combination of crispy tofu, tender vegetables, and savory teriyaki sauce served over fragrant sesame rice. Perfectly balanced for taste and nutrition.

Ingredients

• - Cofresh Whole Green Chilli 350g
• 1 Unit Organic Cabbage White 1 Unit
• 1 Kg Carrots - 1kg
• - Fresh Asian Mooli Radish Daikon Exotic Vegetable
• 65G Natoora Root Ginger
• ( Natoora Large Spanish Garlic
• 1 Kg Tate & Lyle Fairtrade Light Soft Brown Sugar
• 750 G Top-Op Table Salt Drums
• - Mori-Nu Silken Firm Tofu
• - Kikkoman Soy Sauce
• 187 Ml Pure Maple Syrup, 187Ml
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• - Thompson & Morgan Broccoli Romanesco Seeds
• 100 g Yorkshire English Carrots 100G
• 1 Bunch Spring Onions 1 Bunch
• 500G Biona Organic Long Grain Italian White Rice
• 160 Ml Cj Bibigo Sesame Oil
• - Schwartz Sesame Seeds
• 400G Whole Chickpeas In Water

Instructions

1. 1. Press the tofu for 15 minutes to remove excess water, then cut it into bite-sized cubes.
2. 2. Mix soy sauce, maple syrup, rice vinegar, minced garlic, ginger, and cornstarch to create the teriyaki sauce.
3. 3. Heat neutral oil in a pan and fry tofu cubes until golden and crispy on all sides, then set aside.
4. 4. Steam broccoli and julienne carrots until tender but still crisp, about 5 minutes.
5. 5. Cook white rice in water until fluffy, then stir in sesame oil and sprinkle sesame seeds for added aroma.
6. 6. Return the pan to medium heat, add the teriyaki sauce, and simmer until it thickens, about 2 minutes.
7. 7. Add fried tofu to the pan and toss to coat evenly with the sauce.
8. 8. Assemble the bowl by layering sesame rice, steamed vegetables, and teriyaki tofu.
9. 9. Garnish with chopped spring onions and additional sesame seeds for a fresh finish.