Teriyaki Tofu Bowl
Teriyaki Marinade and Sauce (adapted from Cilantro and Citronella)
- 4 tablespoons sesame oil
- 1/2 cup gluten-free tamari
- 4 tablespoons gluten-free mirin
- 3-4 tablespoons sugar start with 3 tablespoons and add more to taste
- 1 tablespoon fresh ginger grated
- 2 clove of garlic minced
- 4 tablespoons water
- 2 teaspoons cornstarch *add to sauce after marinating tofu
12 oz firm tofu, rinsed, drained and wrapped in paper towels a few minutes, cut into 1 inch cubes
1 carton or bag or pre-cubed butternut squash
- 1-2 tablespoons olive oil
- approximately 1/2 teaspoon kosher salt
Sushi Rice (recipe from Minimalist Baker) *
- 1 cup white sushi rice
- 1 2/3 cups water
- 3 tablespoons rice wine vinegar
- 2 tablespoons cane sugar
- 1/2 teaspoon salt
*White Rice prepared according to package if not making Sushi Rice.
Fresh baby spinach
avocado, sliced or cubed
Love Beets ginger and honey beets (or flavor of your choice), quartered
Microgreens or pea shoots for garnish
Teriyaki Marinade and Sauce
- Whisk together all marinade ingredients except cornstarch in large bowl. Set aside.
- NOTE: if making chicken as well, double quantity and use 1/2 for the marinade and 1/2 for the sauce.
- Preheat oven to 450°F, and line rimmed baking sheet non-stick foil or lightly coat baking sheet with oil.
- Add tofu to the marinade and toss to coat. Let sit 15 minutes. (or less if you're short on time, will still taste great).
- Place tofu in single layer on prepared baking sheet. Reserve the rest of the marinade.
- Roast tofu 10 minutes. Flip, and roast 5 minutes more, or until sides are golden brown. ( Tofu cubes will puff up a bit and be crispy on edges)
- NOTE: If using marinade for chicken instead of tofu, keep some marinade set aside for the sauce and toss the marinade used for chicken.
Turning Marinade into Sauce
- After tofu is marinated and in oven, combine 2 teaspoons cornstarch with a tablespoon or two of water and mix to combine.
- In a small saucepan, add reserved marinade and cook up with the cornstarch-water mix for a minute or two until thickened. Add more cornstarch as desired for a thicker sauce.
Roasted Butternut Squash
- Preheat oven to 400°F
- Toss Butternut Squash with oil. Arrange in single layer on baking sheet. Sprinkle with salt. Bake approximately 30 minutes, flipping once, till tender. For more crispy squash, bake a bit longer. Set aside.
Sushi Rice (recipe from Minimalist Baker)
- Rinse rice in a fine mesh strainer until your water runs clear (this will reduce starchiness).
- In a medium saucepan, add rice and water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes.
- In the meantime, add vinegar, sugar and salt to a small saucepan and heat over medium heat stirring occasionally until sugar and salt are dissolved. Remove from heat and place in fridge to cool.
- Once the rice is done, remove from heat and add the cooled vinegar mixture. Stir with a rubber spatula or fork as to not overmix. It will appear wet but will dry up as it cools. It should be sticky and completely dry once it’s ready.
- In each bowl, place roasted tofu, roasted squash, 1/2 avocado, cucumber slices, beet quarters, sushi rice and a handle of spinach. Drizzle with teriyaki sauce. Garish with micro greens.