Tofu Teriyaki Breakfast Bowl Recipe

About this recipe

A savory and protein-packed breakfast bowl featuring pan-seared tofu, glazed in homemade teriyaki sauce, served over steamed rice with fresh vegetables.

Ingredients

• - Mori-Nu Silken Firm Tofu
• 125 Ml Kikkoman Mirin-Style Sweet Cooking Seasoning, 125Ml
• 160 Ml Cj Bibigo Sesame Oil
• - Ginger - 100g
• 100 G Jumbo Garlic 100g
• 1 Bunch Spring Onions 1 Bunch
• 1 Kg Carrots - 1kg
• - Thompson & Morgan Broccoli Romanesco Seeds
• - Schwartz Sesame Seeds
• 250G Tilda Wild Rice
• - Kikkoman Soy Sauce
• 300G Brown Sugar With Ginger, 300G

Instructions

1. 1. Rinse the rice thoroughly and cook it in a rice cooker or saucepan until fluffy.
2. 2. Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
3. 3. Heat sesame oil in a pan over medium heat and sear the tofu cubes until golden on all sides.
4. 4. In a small bowl, mix soy sauce, mirin, brown sugar, cornstarch, finely grated ginger, and minced garlic to make the teriyaki sauce.
5. 5. Pour the sauce into the pan with tofu and simmer until the sauce thickens and coats the tofu evenly.
6. 6. Steam the broccoli and carrots until tender but still crisp, then set aside.
7. 7. Slice spring onions thinly and toast sesame seeds in a dry pan until aromatic.
8. 8. Assemble the bowl by layering the rice, steamed vegetables, and glazed tofu.
9. 9. Garnish with spring onions and toasted sesame seeds before serving.