This Teriyaki Tofu Rice Bowl is full of flavor and texture, with crispy baked tofu, sweet and tangy teriyaki sauce, and fresh toppings! It's quick to assemble and perfect for weeknight dinners or meal prep, and is easily customizable with your favorite grains and veggies.
The combination of rice, fresh crisp veggies, and saucy tofu makes every bite balanced and flavorful.
It's a simple but delicious meal that's easy to make again and again!
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Ingredients
You only need a few simple ingredients to make this tofu rice bowl, and it comes together very quickly!
Grains: My favorite grain to use for rice bowls is white or brown rice.
Baked Tofu: Use firm or extra firm tofu for best results. You could also use super-firm tofu (the one that comes in vacuum sealed package) and skip the pressing.
Vegetables & Sides: I love using fresh toppings like cucumber, carrots, edamame, avocado, and pineapple. No cooking required!
Teriyaki Sauce: Sweet, tangy, and sticky, this sauce coats the tofu and veggies perfectly. Make it ahead for faster assembly.
See recipe card for quantities.
How to Make This Recipe
This rice bowl is easy to put together with rice, veggies, and a simple homemade sauce.
The full written recipe can be found in the recipe card below.
Step 1: Bake until the edges are golden and slightly firm to the touch. For a full step-by-step guide, check out my crispy baked tofu post.
Step 2: The sauce should simmer until thick enough to coat the back of a spoon. For a full step-by-step guide, check out my vegan orange teriyaki sauce post.
Step 3: Add the baked tofu to a pan or bowl and toss with the teriyaki sauce until evenly coated and glossy.
Substitutions & Variations
Protein Swap: Try tempeh, chickpeas, or seitan in place of tofu.
Switch up the grain: Use quinoa, noodles, or cauliflower rice.
Veggies: Roast or sauté vegetables like bell peppers, broccoli, or bok choy for a warm, hearty version of the bowl.
Make It Meal-Prep Friendly: For meal prep, store the components separately and assemble just before eating for the best texture.
Tips & Tricks
Season the veggies lightly. A pinch of salt on the avocado or cucumber really makes a difference.
Use a mix of textures. Pair crunchy veggies with softer ones for a more balanced bowl.
Add sauce just before eating. This keeps the tofu from losing its texture too quickly.
Storage
Store leftover rice, sauce, tofu, and veggies in separate airtight containers in the fridge for up to 3 days.
Reheat the rice and tofu separately, then assemble with fresh veggies and sauce for the best results.
Frequently Asked Questions
Add the sauce just before serving and avoid storing the tofu fully coated if making ahead.
Yes, but homemade will give you a fresher flavor and better control over sweetness and saltiness.
More Tofu Bowl Recipes
Looking for other recipes like this? Try these:
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Recipe
Teriyaki Tofu Rice Bowl
Ingredients
Orange Teriyaki Sauce
- ¼ cup Low-Sodium Soy Sauce
- ¼ cup Fresh Orange Juice
- ¼ cup Water
- 2 tablespoons Rice Vinegar
- 3 tablespoons Organic Cane Sugar or maple syrup
- 2 teaspoons Cornstarch
- Pinch of Red Pepper Flakes
- 1 teaspoon Olive Oil or other neutral oil
- 2 Garlic Cloves minced
- 1 tablespoon Fresh Ginger minced
Crispy Baked Tofu
- 1 block Extra-Firm Tofu pressed and ripped into chunks
- 1 tablespoon Low-Sodium Soy Sauce or gluten-free tamari
- 2 tablespoons Cornstarch
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- Pinch of Kosher Salt see note
- Pinch of Black Pepper
- 1 tablespoon Avocado Oil
Rice Bowl
- ½ medium Cucumber sliced
- 1 cup Edamame
- 1 medium Avocado sliced
- 2 Carrots thinly shredded
- 1 cup White Rice dry
- ½ cup chopped Pineapple optional
- Green Onions garnish
- Sesame Seeds garnish
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Press the tofu for at least 15 minutes to remove excess moisture. Tear into evenly sized chunks and transfer to a bowl.
- Add soy sauce and toss to coat. Sprinkle in cornstarch, garlic powder, onion powder, salt, and pepper, and toss until evenly coated. Drizzle with oil and gently toss again.
- Spread the tofu onto the baking sheet in a single layer, making sure the pieces are not touching.
- Bake for 35-45 minutes, tossing 2-3 times, until golden and crispy.
- While the tofu bakes, cook the rice according to package instructions.
- Then, slice the cucumber, shred the carrots, dice the avocado, chop the pineapple (if using), and prepare the edamame. Set aside.
- Make the sauce by whisking together soy sauce, orange juice, water, rice vinegar, sugar, cornstarch, and red pepper flakes.
- In a saucepan over medium heat, sauté garlic and ginger in oil until fragrant.
- Pour in the sauce and bring to a gentle simmer. Cook, whisking frequently, for 3-4 minutes, or until thickened.
- Add the baked tofu to the pan and toss with the sauce until evenly coated.
- Divide cooked rice between bowls. Top with teriyaki tofu, cucumber, edamame, avocado, carrots, and pineapple.
- Garnish with green onions and sesame seeds. Serve immediately.
Notes
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Anna Rosemarie says
My whole family loves this dish - it's hard to find something everyone likes! Will definitely make this regularly.
Liv says
That's incredible! I'm thrilled it was a hit with the fam! Thank you so much.
Adrian Cois says
So yummy. Very easy to make and gave the perfect sticky toffee like texture to the sauce. It stretches a long way too. I've done it for soy curls and the recipe covered a whole bag including veggies. Also fun to try out different types of citrus - I've don't lemon and mandarin. Keep up the good work Liv!!
Liv says
So glad you enjoyed the teriyaki sauce! I love the idea of replacing the citrus with lemon or even lime would be good. I'll have to try that out. Thank you!
Alli Smith says
Soo delicious recipe!! I made the cubed tofu in the air fryer and it was so easy!! this will def be a staple dinner for me now (:
Liv says
I'm so happy you enjoyed!! 🙂