Teriyaki Tofu Rice Bowl
User Reviews
5
Teriyaki Tofu Rice Bowl
Description
The recipe starts with firm tofu cut into cubes which are coated lightly in cornstarch and fried until golden and crispy. The teriyaki sauce is prepared in the pan by stir-frying fresh ginger and onions, then adding mirin, soy sauce variations, brown sugar, and sesame oil to develop balanced sweet and umami flavors.
After bringing the sauce to a simmer, cornstarch dissolved in water is added to thicken the sauce, which then coats the tofu. The finished dish is enhanced with sliced scallions and optionally toasted sesame seeds, adding freshness and texture. Serving over steamed rice completes the bowl, offering a filling meal.
This bowl is structured to deliver textural contrast between crispy tofu and glossy sauce with aromatic notes from ginger and sesame oil. The sauce consistency helps it cling to the tofu and rice, ensuring a flavorful bite throughout.
Ingredients
- 14 oz. tofu 1 package, 400g, firm
- 1/4 cup cornstarch (plus 2 teaspoons)
- ⅓ cup vegetable oil
- 1 teaspoon ginger (freshly grated)
- 1 onion thinly sliced, medium
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1/2 cup water
- 1 scallion (chopped, optional)
- Steamed rice (to serve)
- sesame seeds optional, toasted
Instructions
- Pat the tofu dry with a paper towel, and cut into 1-inch cubes. Add the ¼ cup of cornstarch to a shallow bowl, and dredge the tofu pieces until they all have a light coating of cornstarch. You’ll see the cornstarch getting absorbed by the moisture of the tofu––this is normal.
- Heat the vegetable oil in a cast iron or nonstick pan over medium heat. Add the tofu pieces to the pan, and fry on all sides until golden. Remove the tofu from the pan and set aside.
- Add the ginger to the pan, and cook for 1 minute until fragrant. Add the onions and stir-fry for 2-3 minutes. Then add the mirin, soy sauce, dark soy sauce, brown sugar, and sesame oil.
- Bring the mixture to a simmer. Meanwhile, dissolve the remaining two teaspoons of cornstarch in 1/2 cup warm water. Add to the sauce and onions, along with the cooked tofu. Toss everything together for 1 minute, until the sauce has thickened and the tofu is coated in the sauce. Stir in the scallions.
- Serve over steamed rice with some toasted sesame seeds if desired.
Notes
- The nutrition info provided accounts for one serving including tofu served over one cup of steamed rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 64g | 21% |
| Protein | 14g | 28% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Sodium | 510mg | 21% |
| Potassium | 110mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 146mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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