My tofu nay-sayers, come a little closer and have a seat. I know that you don’t typically buy yourself tofu or see it as a good protein source, but here’s the thing. This dish, it gets 30g of protein which is a very very satisfying amount. And a lot of that, it comes from tofu (with the help of edamame, which is just tofu in raw form if you think about it). Soy is a friend, not a foe, and I need you to get on board. And how? The crowd pleaser teriyaki is here to help.
This teriyaki isn’t complicated. You CAN just use pre-made versions from the store, but I find it more enjoyable to quickly whip together your own from scratch. It’s a quick mix of soy, maple, a little acid, and ginger. Nothing you need to overthink. And when it hits a hot pan and reduces around crispy tofu, it turns into that glossy, slightly sticky coating that clings instead of sliding off. The best.
The rest of the bowl keeps things balanced. Edamame, as I mentioned, adds substance. Carrots bring a little sweetness. Cucumber and radish keep it fresh and sharp. The rice makes it a full meal without weighing it down. And together it feels like a complete and filling meal you’d be happy to eat again and again.
You can make this crispy teriyaki tofu bowl ahead, pack it for later, or eat it straight from the pan while standing in your kitchen. No judgment. Lunch or dinner! Simple, yet effective, and an easy go to to make on a weeknight. Especially while listening to some Harry Styles, but that just might be me.
Crispy Teriyaki Tofu Bowl with Edamame & Brown Rice
Equipment
- Nonstick or cast iron skillet
- Medium pot (for rice, if needed)
- Knife & cutting board
- Small bowl (for sauce)
Ingredients
For the Bowl
- 1 cup cooked brown rice
- 1 block 14 oz extra firm tofu, pressed and cubed
- 1/2 cup shelled edamame
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 3 radishes thinly sliced
- 2 green onions sliced
- 1 tbsp sesame seeds
- 1 tbsp oil for cooking
Homemade Teriyaki Sauce
- 3 tbsp soy sauce or tamari
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp freshly grated ginger or 1/2 tsp ground
- 1 tsp cornstarch + 1 tbsp water slurry!
Instructions
- Prepare brown rice according to package instructions and set aside.
- Press tofu to remove excess moisture, then cut into bite-sized cubes.
- Heat oil in a skillet over medium-high heat. Add tofu and cook for 10–15 minutes, turning occasionally, until golden and crispy on all sides.
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, and ginger. Stir in the cornstarch slurry.
- Once tofu is crispy, pour the teriyaki sauce directly into the skillet. Toss to coat and cook for 1–2 minutes, until the sauce thickens and becomes glossy.
- Slice cucumber, radish, shred carrots, and cook edamame if needed.
- Divide rice between bowls. Top with teriyaki tofu, edamame, carrots, cucumber, and radish.
- Sprinkle with sesame seeds and green onions.
Notes
The sauce thickens quickly; don’t walk away once it hits the pan.
Great for meal prep—store components separately for best texture.