Teriyaki Tofu Bowl
A bowl of glazed tofu served over a swappable grain base with roasted vegetables. Protein, starch, and vegetables assemble warm in a single dish.
Ingredients
Method
Press tofu between paper towels under weight for 10 minutes to remove excess moisture. Cut into 3/4-inch cubes.
Cut vegetables into bite-sized pieces. Peel and mince ginger and garlic.
Toss primary and secondary roasted vegetables with a drizzle of sesame oil, salt, and pepper. Spread on a sheet pan and roast at 425°F until browned at the edges, about 20 minutes.
Heat 1.5 tbsp sesame oil in a skillet over medium-high heat. Add minced ginger and garlic; cook 30 seconds until fragrant.
Add tofu cubes and cook without stirring for 3 minutes to form a light crust. Gently turn and cook another 2–3 minutes.
Pour 2 tbsp teriyaki sauce over tofu and toss gently to coat. Cook 1 minute until the sauce glazes and thickens slightly.
Divide cooked grain between bowls. Arrange roasted vegetables and glazed tofu on top.
Drizzle remaining teriyaki sauce over the bowl. Garnish with sesame seeds and sliced scallion.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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