why make this recipe

Easy Teriyaki Tofu Veggie Bowls are a fantastic choice for anyone looking for a nutritious and delicious meal. This recipe combines hearty tofu with crisp veggies and a sweet and savory teriyaki sauce. It’s not only quick to prepare but also customizable with your favorite vegetables. Plus, it’s a great way to use tofu if you’re seeking plant-based options. These bowls are perfect for lunch or dinner and are sure to impress!

how to make Easy Teriyaki Tofu Veggie Bowls

Ingredients:

1 block Extra-firm tofu (Pressed and cubed)
1/4 cup Soy sauce (Salty base for the teriyaki sauce)
2 tablespoons Brown sugar (Adds natural sweetness)
2 cloves Garlic (minced) (Fresh for an aromatic kick)
1 tablespoon Ginger (grated) (Provides warmth and spiciness)
1 tablespoon Cornstarch (Thickens the teriyaki glaze)
1 tablespoon Sesame oil (Adds a nutty richness)
2 cups Broccoli florets (Steamed or roasted)
2 medium Carrots (julienned) (Bright color contrast)
1 cup Snap peas (For a satisfying snap)
1 medium Red bell pepper (Adds sweetness)
2 cups Cooked rice or quinoa (Fluffy base)
1 tablespoon Sesame seeds (For texture)
2 stalks Green onions (sliced) (Mild onion flavor)
1 tablespoon Pickled ginger (optional) (Adds zesty contrast)

Directions:

Start by pressing the tofu to remove excess moisture. Cut it into cubes.
In a bowl, mix the soy sauce, brown sugar, minced garlic, grated ginger, and cornstarch to create a teriyaki sauce.
Heat sesame oil in a pan over medium heat. Add the cubed tofu and cook until it is golden brown.
Pour the teriyaki sauce over the tofu. Stir well and let it thicken for about 5 minutes.
In another pan, lightly sauté the broccoli, carrots, snap peas, and red bell pepper until they are tender but still crisp.
Serve the tofu and veggies over cooked rice or quinoa.
Top with sesame seeds and sliced green onions. Add pickled ginger if desired.

how to serve Easy Teriyaki Tofu Veggie Bowls

These bowls are best served warm. You can place a generous scoop of rice or quinoa at the bottom of the bowl, followed by a mix of the teriyaki tofu and veggies. Top with sesame seeds, green onions, and pickled ginger for an added burst of flavor. Enjoy with chopsticks or a fork!

how to store Easy Teriyaki Tofu Veggie Bowls

To store leftovers, place the tofu and veggie mixture in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For reheating, you can use the microwave or heat in a pan on the stove. If storing rice or quinoa separately, keep them in another container to prevent it from becoming mushy.

tips to make Easy Teriyaki Tofu Veggie Bowls

Ensure you press the tofu well to get rid of excess moisture. This helps it to brown nicely.
Feel free to swap in different vegetables based on what you have on hand.
If you prefer a spicier kick, consider adding sriracha or red pepper flakes to the teriyaki sauce.
You can also marinate the tofu in the teriyaki sauce for a few hours beforehand for richer flavor.

variation (if any)

You can easily turn this recipe into a protein-packed meal by adding chickpeas or edamame. For a gluten-free option, use tamari instead of soy sauce, and serve it with quinoa or cauliflower rice.

FAQs

1. Can I make this dish ahead of time?
Yes, you can prepare the tofu and vegetables in advance. Store them separately to maintain freshness and texture.

2. Is this recipe vegan?
Yes, Easy Teriyaki Tofu Veggie Bowls are entirely plant-based and vegan, making them a great choice for everyone.

3. Can I freeze leftover teriyaki tofu?
Yes, you can freeze the teriyaki tofu and veggies. Just be aware that freezing may change the texture of the tofu slightly. Thaw in the refrigerator before reheating.