Sticky Teriyaki Tofu Rice Bowl
This Sticky Teriyaki Tofu Rice Bowl features crispy pan-fried tofu smothered in homemade teriyaki sauce and served over fluffy rice! Quick and easy to make, this tofu bowl is ready in 40 minutes and tastes better than takeout!
Ingredients
For the Tofu
- 1 block (250 g) firm tofu
- 1 tbsp (15 ml) oil (peanut, vegetable, sunflower or canola oil)
- 2 tbsp (20 g) cornstarch
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
For the Homemade Teriyaki Sauce
- 3 tbsp (40 g) brown sugar
- 2 teaspoon minced fresh ginger
- 1 and 1/2 teaspoon minced garlic
- 2 and 1/2 tbsp (37 ml) soy sauce
- 1/2 cup (125 ml) water
- 1 tbsp (15 ml) rice vinegar (or white vinegar or apple cider vinegar)
- 1 tbsp (10 g) cornstarch
- 2 tbsp (30 ml) mirin (or dry sherry or leave it out completely, this is optional)
For Serving
- Cooked rice or rice noodles
- Steamed or stir-fried veggies
Instructions
- Press the tofu. Remove the tofu from the package and wrap it in a cheese cloth or a few paper towels. Place the wrapped tofu onto a clean plate and top with a cutting board or another plate and place a stack of heavy books such as cookbooks or coffee table books on top to add extra weight. Allow the tofu to sit for 15-20 minutes.
- Cut the tofu. Unwrap the tofu, discard any extra liquid, then cut the tofu block into small cubes, about 1-inch (2.5 cm) each.
- Place a non-stick skillet over low heat. Pour in the oil and allow the oil to heat slowly as you coat the tofu.
- Coat the tofu. In a shallow bowl, mix together the cornstarch, garlic, onion, black pepper, and salt. Add the tofu to the bowl making sure each cube is evenly coated with the prepared mixture.
- Cook the tofu. Set the heat to medium, then add the tofu to the skillet forming a single layer (you may need to work in batches). Allow to pan-fry for 3-4 minutes or until golden and crispy, then flip and pan-fry for another 3-4 minutes. Pan-fry the remaining sides for about 1-2 minutes each. Do not move or stir the tofu while it’s pan-frying, let it turn golden and crispy before carefully flipping it.
- Make the Teriyaki sauce. While the tofu is cooking, prepare the sauce. In a small bowl, mix together the brown sugar, ginger, garlic, soy sauce, water, vinegar, cornstarch, and mirin (if using). Mix until the cornstarch has dissolved completely.
- Add the Teriyaki sauce to the tofu. Once the tofu is done, pour in the Teriyaki sauce and immediately set the heat to high so the sauce can thicken and cook quickly without softening the crispy texture of the tofu. Make sure the tofu is evenly coated with the sauce and cook for just 1-2 minutes or until the sauce has thickened and is glossy and syrupy. Serve over rice or with steamed veggies. Top with sesame seeds, chives, spring onions, or chili flakes, if desired.
Notes
Make-Ahead Instructions: you can press the tofu (step 1) the night before, then store it in an airtight container in the refrigerator overnight. You can also make the Teriyaki sauce (step 6) ahead of time and store it covered in the refrigerator for up to 1 week. Do not coat or pan-fry the tofu ahead of time.
Storing Instructions: this is a dish that is best eaten as it's made because the tofu won't be crispy after being stored. If you don't mind a softer texture, you can store Teriyaki tofu covered or in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 165kcalCarbohydrates: 21gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 992mgPotassium: 53mgFiber: 1gSugar: 11gVitamin A: 1IUVitamin C: 0.5mgCalcium: 93mgIron: 1mg
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