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–+ servings

Teriyaki Tofu Rice Bowl

This teriyaki tofu rice bowl is made with crispy baked tofu, fresh vegetables, and a simple homemade sauce. It’s easy to customize and comes together quickly for a balanced meal!
5 from 5 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Author: Liv King

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

Note about Salt: If not coating in sauce, add a heavier pinch of salt. 
For best results, use a tofu press to remove excess water. If you don't have one, you can press it using a clean towel and something heavy.
Adjust thickness as needed. If the sauce gets too thick, add a splash of water. If it’s too thin, let it simmer a bit longer.
For meal prep, store the components separately and assemble just before eating for the best texture.
Did you make this recipe?Please leave a comment on the blog or share a photo on Instagram!