Crispy Teriyaki Tofu Bowl with Edamame & Brown Rice
Golden, crispy tofu coated in a glossy homemade teriyaki sauce, served over brown rice with fresh, crunchy vegetables. High-protein, balanced, and perfect for everyday meals.
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
Let the tofu get fully golden before adding sauce—this is what keeps it from going soft.
The sauce thickens quickly; don’t walk away once it hits the pan.
Great for meal prep—store components separately for best texture.
The sauce thickens quickly; don’t walk away once it hits the pan.
Great for meal prep—store components separately for best texture.