The pot lid rattles and you know dinner is almost ready. You spot that steam start to escape, and it’s teasing you with hints of garlic and ginger. Suddenly, the house smells like you got yourself a fancy meal, but nope, it’s just your trusty pressure cooker doing its thing.
You recall pressing the tofu just right, that little trick you learned not to let it turn soggy. Tossing the tofu in corn starch gave it that perfect coating, making sure it crisps up nice before getting saucy. You got your pan all ready, sizzling away with the tofu cubes, golden and inviting.
Now you’re watching the sauce come together with coconut sugar, tamari, and that tiny kick of ginger. It thickens slowly like it’s begging to be poured all over your tofu. You feel that dinner’s gonna be worth every bit of that waiting, and it’s coming together fast in your pressure cooker setup.
Why This Recipe Works Every Single Time
- You got the tofu pressed to just the right toughness so it crisps instead of steaming in its own juice.
- The tamari and coconut sugar combo bring a deep broth depth that’s nicely balanced with just enough sweetness.
- Corn starch slurry thickens the sauce smoothly so it sticks well to every cube, no runny mess here.
- Pan frying tofu first is key to get that tender pull with a crispy edge before it meets the sauce.
- Using the pressure cooker helps cook rice perfectly fast and seals in all those fragrant flavors.
What Goes Into the Pot Today
- ½ cup water – to start your sauce base with depth and warmth.
- 2.5 tablespoons coconut sugar – swaps good with brown sugar for that caramel sweetness.
- 1 tablespoon agave nectar – adds a light floral hint that balances salty tamari.
- 2 tablespoons tamari – or coconut aminos, soy sauce if you gotta, for that umami kick.
- 1 clove garlic, minced – about half a teaspoon to punch up flavor.
- ½ inch fresh ginger, minced – or quarter teaspoon ground ginger to spice things right.
- 1 tablespoon corn starch plus 2 tablespoons water to make your thickening slurry.
- 1 block extra firm tofu – pressed, cubed, and ready for crispy love.
- 2 teaspoons corn starch for tossing tofu cubes pre-fry so they crisp up real nice.
- Optional: 1 cup white rice uncooked, pineapple chunks, shelled edamame, chopped cashews, sesame seeds, green onions, cilantro for toppings.
Walking Through Every Single Move
First thing you gotta do is press that tofu. At least 15 minutes to squeeze out the extra moisture, so it don’t turn mushy when cooked.
Next up, cut the tofu into cubes and toss gently with those 2 teaspoons corn starch until they’re coated just right. That’s gonna help get that golden crust.
Heat a non-stick skillet over medium heat and add a splash of your neutral oil. Then pan-fry tofu cubes until they’re golden and crispy on all sides. Takes about 10 to 15 minutes, so be patient with those babies.
While tofu is pan-frying, grab a small saucepan and dump in ½ cup water, coconut sugar, agave nectar, tamari, minced garlic, and ginger. Bring everything slowly to a simmer over medium heat.
In a small bowl, whisk 1 tablespoon corn starch with 2 tablespoons water to make a slurry. Now, slowly drizzle that into your simmering sauce, whisking constantly so it thickens smooth and glossy. This takes about 3 to 5 minutes, so keep an eye on it.
Once thickened, remove sauce from heat and toss your crispy tofu into that flavorful goodness. Make sure every cube gets coated evenly so there’s teriyaki sauce in every bite.
Finally, plate it up over your cooked rice, top with pineapple chunks, edamame, chopped cashews, a sprinkle of sesame seeds, green onions, and cilantro. You got yourself a bowl that’s loaded with flavor and texture.
Valve Hacks You Need to Know
- When pressure cooking rice, use a quick release right after cooking to avoid mushy grains. Gets you that tender pull you want.
- If your tofu cube sizes vary, slow release is better to avoid breaking apart, so they stay intact and perfect.
- For the sauce simmer, natural release lets flavors deepen, so if you got time, go easy on that valve twist.
- Always check the broth depth before locking lid. Too little liquid means trouble, too much waters down your sauce.
- If you want to speed things up, use quick release for the sauce thickening stage once the slurry is in and the sauce is glossy.
When You Finally Get to Eat
You take that first bite, and heck, the tofu hits that perfect crispy outside with a tender pull inside. The teriyaki sauce clings to every corner, making each chunk taste like it’s packed with flavor bombs.
The rice and sweet pineapple chunks add that soft touch and little fruity pop that’s just delightful. You notice the cashews add crunch and the sesame seeds bring a mild nuttiness that rounds out the whole bowl.
Green onions and cilantro sprinkle freshness that lightens up the rich sauce, so you don’t feel weighed down. You sit back, satisfied and kinda proud of this dish you whipped up with your own hands.
Your Leftover Strategy Guide
For leftovers, pack your tofu in an airtight container in the fridge. It keeps crispy for a day or two, but best eaten soon after cooking.
If you wanna save the sauce separately, store it in a small jar or container with a lid. It reheats well on the stove with a splash of water if it thickened too much.
Cooked rice holds well in the fridge but can dry out fast, so covering it tightly or adding a damp paper towel on top keeps that tender pull the next day.
Your Most Asked Questions Answered
Q: Can I skip pan-frying tofu and just use the pressure cooker?
You can, but pan frying really gets that crispy outside you want. Pressure cooker only won’t give the same texture. So if you got the time, fry it first!
Q: Can I use brown sugar instead of coconut sugar?
Yeah, brown sugar works just fine. It’s got the same kind of sweet depth that balances tamari well.
Q: How do I know when when the sauce is thick enough?
Once the slurry hits and it simmers, you’ll see it glossy and coats the back of a spoon nicely. That’s your cue.
Q: What’s the best way to press tofu quickly?
Wrap it in dish towels and put a heavy pan on top for 15 minutes or so. That squeezes out excess liquid real good.
Q: Can I prepare this whole thing ahead of time?
You can prep tofu and sauce beforehand, but best to pan fry and mix it fresh so crispy stays crispy. Rice can be cooked ahead though.
Q: What oil should I use for pan frying tofu?
Neutral oils like canola, vegetable, or grapeseed are best cause they don’t get in the way of flavors.
Teriyaki Tofu Bowls {Vegan!}
Equipment
- 1 Mixing bowl for tossing tofu
- 1 Non-stick skillet for pan frying tofu
- 1 Saucepan for making teriyaki sauce
Ingredients
Main Ingredients
- ½ cup water for sauce base
- 2.5 tablespoons coconut sugar can substitute with brown sugar
- 1 tablespoon agave nectar
- 2 tablespoons tamari can substitute with coconut aminos or soy sauce
- 1 clove garlic minced, about ½ teaspoon
- ½ inch fresh ginger minced or ¼ teaspoon ground ginger
- 1 tablespoon corn starch for slurry
- 2 tablespoons water for slurry
- 1 block extra firm tofu pressed and cubed
- 2 teaspoons corn starch for tossing tofu
- 1 cup white rice uncooked
- 1 cup pineapple chunks
- 1 cup shelled edamame
- chopped cashews optional topping
- sesame seeds optional topping
- green onions optional topping
- cilantro optional topping
- 1-2 tablespoons neutral oil like canola or vegetable oil, for pan frying
- 1 Mixing bowl for tossing tofu
Instructions
Instructions
- Press tofu for at least 15 minutes to remove excess moisture.
- Cut tofu into cubes and toss with 2 teaspoons corn starch.
- Heat oil in skillet over medium heat. Pan fry tofu until golden and crispy on all sides, about 10-15 minutes.
- In saucepan, combine ½ cup water, coconut sugar, agave nectar, tamari, garlic, and ginger over medium heat. Simmer gently.
- In a small bowl, whisk 1 tablespoon corn starch with 2 tablespoons water to make slurry.
- Slowly add slurry to sauce while whisking. Let thicken for 3-5 minutes.
- Once thick, remove sauce from heat and toss in crispy tofu to coat evenly.
- Assemble bowls: layer cooked rice, tofu, pineapple, and edamame. Garnish with cashews, sesame seeds, green onions, and cilantro.
Leave a Reply