Teriyaki Tofu Rice Bowl

 

Sticky, glossy, perfectly caramelised teriyaki tofu served over fluffy rice with steamed broccoli and edamame — this bowl is fast, healthy, and seriously delicious. One of the most searched vegan bowls of 2025!

Servings: 4 | Prep: 10 mins | Cook: 20 mins | Total: 30 mins

Ingredients:

• 400g firm tofu, pressed and sliced
• 2 cups jasmine rice
• 3 cups broccoli florets
• 1 cup edamame, shelled
• 4 tbsp soy sauce
• 3 tbsp maple syrup
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp vegetable oil
• 2 tbsp sesame seeds
• 4 spring onions, sliced

Instructions:

1. Cook jasmine rice according to package instructions.

2. Make the teriyaki sauce by whisking together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, and cornstarch in a small bowl.

3. Heat vegetable oil in a non-stick pan over medium-high heat. Add tofu slices and cook for 4 minutes per side until deeply golden and crispy.

4. Pour the teriyaki sauce over the tofu and cook for 2-3 minutes, turning the tofu to coat, until the sauce is thick, sticky, and gloriously caramelised.

5. Steam broccoli for 4 minutes until bright green and just tender. Toss with a little sesame oil and salt.

6. Divide rice between four bowls. Top with teriyaki tofu, steamed broccoli, and edamame.

7. Drizzle any remaining sauce over the bowls. Sprinkle with sesame seeds and spring onions.

Nutritional Info (per serving): 

Calories: ~480 | Protein: 22g | Carbs: 62g | Fat: 14g | Fibre: 6g | Iron: 5mg

💡 Tip: Press your tofu for at least 20 minutes before cooking — the drier the tofu, the crispier it gets and the better it absorbs that incredible teriyaki glaze!

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