Teriyaki Tofu Bowl

🛒 Ingredients

• Firm Tofu, pressed and cubed 200 g · 300 kcal
• Cooked Brown Rice 150 g · 165 kcal
• Broccoli florets 100 g · 35 kcal
• Carrots, shredded 50 g · 20 kcal
• Soy Sauce 30 g · 16 kcal
• Mirin (Japanese sweet rice wine) 15 g · 25 kcal
• Fresh Ginger, grated 5 g · 3 kcal
• Garlic, minced 5 g · 4 kcal
• Cornstarch 4 g · 15 kcal
• Water 30 g · 0 kcal
• Sesame Oil 5 g · 45 kcal
• Sesame Seeds, toasted 5 g · 28 kcal

👨‍🍳 Instructions

1. Press tofu for 15-30 minutes to remove excess water, then cut into 1-inch cubes. Pat dry thoroughly.
2. In a small bowl, whisk together soy sauce, mirin, grated ginger, minced garlic, brown sugar, and cornstarch dissolved in water to create the teriyaki sauce. Set aside.
3. Heat sesame oil in a large skillet or wok over medium-high heat. Add tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes.
4. Pour the prepared teriyaki sauce over the cooked tofu. Simmer, stirring constantly, until the sauce thickens and coats the tofu, about 2-3 minutes.
5. Steam broccoli florets until tender-crisp, about 3-5 minutes. Alternatively, blanch in boiling water.
6. Assemble the bowls: divide cooked brown rice among serving bowls. Top with teriyaki tofu, steamed broccoli, and shredded carrots.
7. Garnish with toasted sesame seeds and serve immediately.