Teriyaki Tofu Bowls {Vegan!}
Crispy tofu meets sweet and savory teriyaki sauce in this vibrant vegan bowl. Served over fluffy rice with pineapple and edamame, and topped with crunchy cashews, sesame seeds, and fresh herbs — every bite is texture heaven.
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.
Notes
Top with additional teriyaki sauce before serving for extra flavor. Store leftovers separately for best results.