These Teryaki Tofu Bowls make a perfect lunch or dinner, great for making ahead and packing for a nutritious lunch at work! Tofu is a fantastic blank canvas for all the wonderful teryaki flavours, come and see how easy this is to make!!
If the thought of tofu makes you think “bleeeuurghh that bland white stuff, no thanks” then I totally get you. I was a tofu hater for so many years, until I learned 1) How great tofu is when it’s grilled or shallow fried so it’s crispy outside and 2) How it’s EVEN greater when you slather it with flavour and let it absorb it all. Hollaaa, I actually can’t get enough now.
This simple, teriyaki marinade is absolutely packed with great, bold flavours. I use it to soak the tofu before grilling, but also as an extra drizzle on top. The sauce itself can be used to marinade anything you like, tofu is just my favourite protein of choice. I also made this dry rub tofu salad with chilli lime dressing, which is another great alternative for tofu, this one is crispy, and spicy, everything you could possibly want from a dry rub!
I had this tofu served over some quinoa (red and white) with some sauted kale on the side. I simply put the kale in a large skillet on a medium heat and cooked with a little lemon juice until it was nice and soft and bright green. You could add some garlic as well for an extra kick!
The teriyaki sauce stores brilliantly in the fridge for about a week to 10 days, so it’s also great for making ahead and using when you need a quick lunch or dinner! And remember #DontBeATofuHater
Teriyaki Tofu Bowls
Makes 1 Portion of Sauce
These Teryaki Tofu Bowls make a perfect lunch or dinner, great for making ahead and packing for a nutritious lunch at work! Tofu is a fantastic blank canvas for all the wonderful teryaki flavours, come and see how easy this is to make!!
Ingredients: Sauce
1 Tablespoon corn starch,
1 Tablespoon cold water,
1 Tablespoon Brown Sugar,
1/2 Cup soy sauce,
1/4 Cup apple cider vinegar,
1 Teaspoon Fresh Grated Ginger,
1 garlic clove, minced,
Black Pepper for Seasoning,
Juice of Half a Lime.
Ingredients: Tofu and The Rest
200g Block of Tofu,
Quinoa or Rice of your choice,
Kale,
Various toppings if you wish, such as cashew nuts, cress and spring onions (scallions).
Steps:
Mix the water and corn starch together to form a slurry. Add this into a medium sized saucepan along with all the other ingredients.
Heat over a medium heat and stir constantly with a whisk to avoid any sauce sticking to the bottom. Once the sauce begins to bubble it will thicken very quickly. Once the sauce coats the back of a spoon it is ready. Transfer it immediately to another container to stop the cooking process.
Cut the tofu into slices around 1/4 inch thick and lay on a tray. Cover with 3-4 tablespoons of teriyaki sauce and leave to marinade for a minimum of 30 minutes, or up to overnight.
Cook the tofu on a hot griddle pan until hot all the way through.
Serve with quinoa and sauted kale, and top with the cashews, spring onions and cress.
Note: The sauce will keep in an airtight container in the fridge for up to 10 days
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About Lauren Caris
Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.
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