30 min · 1 serving · @Saloni Kukreja
Crispy Tofu Teriyaki Bowl
Golden pan-crisped tofu tossed in a sticky garlic-ginger teriyaki glaze, served over rice with steamed broccoli, sesame seeds and green onions.
Nutrition per serving
- 661 kcal
- 33 g protein
- 85 g carbs
- 21 g fat
Ingredients
- 200 g firm tofu, pressed and cubed
- ½ tbsp soy sauce, for the tofu
- 1 tbsp cornflour
- 1 tsp oil
- 1 ½ tbsp soy sauce, for the sauce
- 1 tbsp honey
- 2 garlic cloves, finely chopped
- 1 small piece ginger, grated
- ½ tbsp rice wine vinegar
- ½ tbsp balsamic vinegar
- ½ tsp chili flakes
- ½ stock cube
- ½ tsp sesame oil
- ½ tsp cornstarch
- 2 tbsp water
- 150 g cooked rice
- 100 g broccoli, steamed
- 1 tsp sesame seeds
- 1 green onion, chopped
Steps
- Toss the tofu cubes with soy sauce and cornflour until coated.
- Pan-fry the tofu in oil in a non-stick pan until golden and crispy on all sides, then set aside.
- Mix the soy sauce, honey, garlic, ginger, both vinegars, chili flakes, stock cube and sesame oil and bring to a low simmer.
- Stir in the cornstarch mixed with the water until the sauce thickens.
- Toss the tofu in the sauce and serve over rice with broccoli, sesame seeds and green onion.
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