Hey Y’all! If you’re in need of a good teriyaki fix, you’ve come to the right place! I absolutely loved teriyaki chicken before I went vegan and tofu seemed like the logical ingredient to use as a substitute. Whether vegan or not, these bowls will surely knock your socks off!
Tofu was something that I always hated…or at least thought I hated, but my issues with tofu were in all the wrong places! I blamed my hate for it on the ingredient itself instead of the way it was prepared. Tofu can be delicious with a few tricks!
First, you’re going to want to purchase extra-firm tofu. The softer tofu will just crumble and you’ll be left with a teriyaki disaster. Next, you’ll need to drain and press your tofu. You can do this by placing it in between two tea towels or a few paper towels and pressing in down with something really heavy. I use my cast iron skillet, but you could use books or anything else with a lot of weight.
After draining the tofu, you’ll then bake it to firm it up a bit more before stir-frying in a teriyaki sauce that is to die for! I can’t take all the credit for this sauce as it was adapted from my old favorite chicken teriyaki recipe by the Frugality Gal. The secret to her recipe was the honey that helped caramelize the sauce, but don’t fret, agave works wonders in it’s place!
If you make these teriyaki tofu bowls, let me know how it went in the comments! If you post on social media, use the hashtag #rissgoesvegan and/or tag @marissaselby so I can see your beautiful creations!
Tasty Teriyaki Tofu Bowls
Makes 2 servings
- 8oz extra firm tofu
- 1/4 cup agave sweetener
- 1/3 cup teriyaki sauce
- 1 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 1 tbsp minced garlic
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/ tbsp olive oil
- 1 small – med size head of broccoli, steamed
- 1 avocado, sliced*
- 4-5 green onions, sliced**
- sesame seeds, optional garnish
- Press and drain tofu (read above for more details)
- Pre-heat oven to 350°
- Slice tofu into bite-sized pieces
- Place tofu on parchment-lined baking sheet
- Bake for 15 min, flipping halfway
- While tofu is baking, mix agave, teriyaki, soy sauce, sesame oil, garlic, salt & pepper in a medium size bowl
- Once tofu is lightly browned, mix into bowl with sauce
- In a large pan, heat olive oil on medium-high heat
- Add entire tofu mixture and stir for 15 minutes
- Crank the heat up to high and get that tofu caramelized, about 5 additional minutes***
- Add in steamed broccoli and coat with sauce
- Serve over a bed of brown rice topped with sliced avocado, green onions, and sesame seeds
*The avocado isn’t completely necessary but it definitely adds a nice flavor to the bowls
**Use the white part of the onion
***If your tofu is not caramelized yet, keep stir-frying until it does. You’ll know it’s caramelizing when the sauce bubbles