Teriyaki Tofu Bowl
Hearty, Nourishing and Delish!
Today was cool, damp day reminding us that Fall is on the way and all we wanted was a cozy bowl for dinner. So we did a little meal prep for the week: a big batch of rice, some roasted veggies, some roasted tofu and grilled chicken… All with the intention of making this delicious and hearty bowl!
This bowl is actually inspired by the Teriyaki Tofu Sushi Burrito I made last Spring, recipe from Cilantro & Citronella. I loved the flavors so much that I turned them into this bowl which was easier to eat and adapt to my family’s various tastes. Roasted teriyaki tofu, roasted butternut squash, Love Beets ginger and honey beets, cucumber for crunch, avocado for creaminess, fresh baby spinach, sweet and tangy sushi rice, and a drizzle of teriyaki sauce.
The homemade teriyaki sauce is seriously the BEST! I used some to marinate the tofu, some for the chicken for the rest of my crew, and turned the remaining into a sauce for drizzling the bowl.
It was fairly simple to make and packed with the best combination of sweet and savory flavors!
Scroll down for recipe.
Teriyaki Tofu Bowl
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Veggies
Cuisine: Gluten-Free, Vegan
- 4 tablespoons sesame oil
- ½ cup gluten-free tamari
- 4 tablespoons gluten-free mirin
- 4 tablespoons sugar
- 1 tablespoon fresh ginger, grated
- 2 clove of garlic, minced
- 4 tablespoons water
- 2-4 teaspoon cornstarch (*add to sauce after marinating tofu)
- 1-2 tablespoons olive oil
- approximately ½ teaspoon kosher salt
- 1 cup white sushi rice
- 2 cups water
- 3 tablespoons rice wine vinegar
- 2 tablespoons cane sugar
- ½ teaspoon salt
- Whisk together all marinade ingredients except cornstarch in large bowl. Set aside.
- Preheat oven to 450°F, and line baking sheet non-stick foil.
- 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. Top with a little more marinade and 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)
- NOTE: If using marinade for chicken instead of tofu, keep some marinade set aside for the sauce and toss the marinade used for chicken.
- After tofu is marinated and in oven, whisk 2 teaspoons cornstarch into reserved marinade, In a small saucepan, add reserved marinade/ sauce and cook up a minute or two until thickened. Add more cornstarch as desired for a thicker sauce.
- 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.
- 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, ½ avocado, cucumber slices, beet quarters, sushi rice and a handle of spinach. Drizzle with teriyaki sauce. Garish with micro greens.