why make this recipe
Easy Teriyaki Tofu Veggie Bowls are a delicious and healthy option for any meal. This recipe is perfect for those looking to enjoy a plant-based dish that is packed with flavor. It combines crispy tofu with fresh vegetables and a tasty teriyaki sauce, making it a satisfying meal. Plus, it’s quick and simple to prepare, making it a great choice for busy weeknights!
how to make Easy Teriyaki Tofu Veggie Bowls
Ingredients :
- 1 block Extra-firm tofu (Pressed and cubed)
- 1/4 cup Soy sauce
- 2 tablespoons Brown sugar
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Cornstarch
- 1 tablespoon Sesame oil
- 2 cups Broccoli florets
- 2 medium Carrots (julienned)
- 1 cup Snap peas
- 1 medium Red bell pepper
- 2 cups Cooked rice or quinoa
- 1 tablespoon Sesame seeds
- 2 stalks Green onions (sliced)
- 1 tablespoon Pickled ginger (optional)
Directions :
- Start by pressing the tofu to remove excess moisture and cut it into cubes.
- In a bowl, mix the soy sauce, brown sugar, minced garlic, grated ginger, and cornstarch to create a teriyaki sauce.
- Heat sesame oil in a pan over medium heat, add the cubed tofu, and cook until golden brown.
- Pour the teriyaki sauce over the tofu, stir well, and let it thicken for about 5 minutes.
- In another pan, lightly sauté the broccoli, carrots, snap peas, and red bell pepper until tender but crisp.
- Serve the tofu and veggies over cooked rice or quinoa, topped with sesame seeds and sliced green onions, and add pickled ginger if desired.
how to serve Easy Teriyaki Tofu Veggie Bowls
These bowls can be served warm. You can place the cooked rice or quinoa in a bowl, then top it with the teriyaki tofu and the sautéed vegetables. Sprinkle sesame seeds and sliced green onions over the top for added flavor and presentation. Enjoy them immediately or let them cool and pack them for lunch!
how to store Easy Teriyaki Tofu Veggie Bowls
To store leftovers, place the bowls in an airtight container and refrigerate. They can last for up to 3 days in the fridge. When ready to eat, simply reheat in the microwave until warm. You may want to add a splash of water or soy sauce to keep it moist during reheating.
tips to make Easy Teriyaki Tofu Veggie Bowls
- Make sure to press the tofu well to remove as much moisture as possible. This helps it crisp up nicely during cooking.
- Feel free to vary the vegetables based on what you have on hand. Zucchini, bell peppers, or baby corn can be great additions.
- For added spice, you can sprinkle some red pepper flakes over the dish before serving.
variation
You can easily switch up the protein by using tempeh or chicken if you prefer. Additionally, you can make this recipe gluten-free by using tamari instead of soy sauce.
FAQs
Can I use different vegetables in this recipe?
Absolutely! You can use any vegetables you enjoy or have available, such as bell peppers, zucchini, or mushrooms.
Is this recipe suitable for meal prep?
Yes! These bowls are great for meal prep. You can prepare the tofu and veggies in advance and store them separately from the rice or quinoa.
Can I make this recipe without tofu?
Yes! You can substitute tofu with other proteins like shredded chicken, tempeh, or even chickpeas for a different texture and flavor.
Easy Teriyaki Tofu Veggie Bowls
Ingredients
Method
- Start by pressing the tofu to remove excess moisture and cut it into cubes.
- In a bowl, mix the soy sauce, brown sugar, minced garlic, grated ginger, and cornstarch to create a teriyaki sauce.
- Heat sesame oil in a pan over medium heat, add the cubed tofu, and cook until golden brown.
- Pour the teriyaki sauce over the tofu, stir well, and let it thicken for about 5 minutes.
- In another pan, lightly sauté the broccoli, carrots, snap peas, and red bell pepper until tender but crisp.
- Serve the tofu and veggies over cooked rice or quinoa, topped with sesame seeds and sliced green onions. Add pickled ginger if desired.