Vegan teriyaki tofu rice bowl
Discover how a vegan teriyaki tofu rice bowl brings together sweet teriyaki glaze, crispy tofu, and fresh veggies for the perfect plant-based comfort dish.
Servings: 4 portions
Ingredients
- 500 g firm tofu
- 4 portions white rice
Teriyaki sauce
- 4 cloves of garlic minced
- 8 tbsp dark brown sugar
- 8 tbsp hoisin sauce
- 4 tbsp dark soy sauce
- 4 tbsp sesame oil
- 2 tbsp fresh ginger minced.
Instructions
Preparing tofu
- Set the oven to 200 °C (390 °F).
- Press the tofu between paper towels and put a pot on top, to get out most of the liquid.
Teriyaki sauce
- Gently fry the garlic in a bit of sesame oil.
- Add the rest of the ingredients to the sauce.
- Whisk together and bring to boil.
- Lower the heat and let simmer for 3-5 minutes.
- Let cool.
Teriyaki and tofu
- Shred tofu on largest side of the shredder.
- On a sheet pan, mix shredded tofu with the teriyaki sauce.
- Cook for thirty minutes, but stir after each ten minute interval.
- While the teriyaki tofu bakes in the oven, prepare the white rice on the stove or in your rice cooker.
Notes
Tips! The sauce makes about 250 ml sauce, depending on how much you reduce the sauce.