Sticky Teriyaki Tofu Rice Bowl
This Teriyaki Tofu Rice Bowl features tofu cubes coated in cornstarch and spices and pan-fried until crispy, then tossed in the perfect glossy, sticky-sweet teriyaki sauce! I always serve this over plain fluffy rice and top it off with sesame seeds, but you can also add veggies for the perfect vegetarian meal! Ready in just 30 minutes, this is a delicious quick and easy meal for when your takeout cravings hit!
Ingredients
For the Tofu
- 1 block (250 g) firm or extra firm tofu (if using medium, skip pressing)
- 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 (or skip, this is optional)
- 1 and 1/2 teaspoon minced garlic (or a dash of garlic powder)
- 2 and 1/2 tbsp (37 ml) soy sauce (use gluten-free soy sauce or tamari for gluten-free)
- 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 skip, this is optional)
Instructions
- Press the tofu. Remove the tofu from the package and wrap it in a cheesecloth or a few paper towels. Place the wrapped tofu onto a clean plate and top with a heavy cutting board or another plate and a heavy book on top to add extra weight. Allow the tofu to sit for 10 minutes or up to 30 minutes.
- Cut the tofu. Unwrap the tofu, discard any extra liquid, then cut into 1-inch (2.5 cm) cubes.
- Place a non-stick skillet over low heat. Pour in the oil and allow to heat slowly.
- Coat the tofu. In a shallow bowl or a ziploc bag, mix together the cornstarch, garlic, onion, black pepper, and salt. Toss the tofy with the prepared mixture until coated.
- Cook the tofu. Set the heat to medium, add the tofu to the skillet in a single layer (you may need to work in batches). 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 gently flipping it.
- Make the Teriyaki sauce. While the tofu is cooking, prepare the sauce. In a small bowl, mix together the brown sugar, ginger (if using), garlic, soy sauce, water, vinegar, cornstarch, and mirin (if using). Mix until the cornstarch has dissolved completely.
- Assemble the dish. Once the tofu is done, remove it from the pan. Set the heat to high and pour in the Teriyaki sauce, cook until bubbly and thickened (about 2-3 minutes). Toss in the tofu and serve immediately so the crispy outer layer of tofu won't soften. Serve over rice with veggies. Top with sesame seeds, 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: 174kcalCarbohydrates: 23gProtein: 7gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.01gSodium: 871mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 1IUVitamin C: 0.5mgCalcium: 94mgIron: 1mg
Did you make this recipe?Please leave a comment and star rating on this post and tag @DamnSpicyyy on Instagram & hashtag it #itsdamnspicy!
