Crispy Teriyaki Tofu Rice Bowl
Pan-fried tofu gets a sticky teriyaki glaze and sits atop fluffy rice with quick-pickled cucumber and fresh greens. Ready in 25 minutes, this is the weeknight bowl that looks like you spent an hour.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 14 oz extra-firm tofu, pressed
- 1.5 cups cooked white rice
- 3 tbsp soy sauce
- 2 tbsp mirin (or honey)
- 1 tbsp rice vinegar
- 1 whole cucumber
- 2 whole scallions, chopped
- 1 tbsp sesame seeds
Instructions
- 1
Cut pressed tofu into 1/2-inch cubes. Pat dry with paper towels — surface must look dry.
- 2
Whisk soy sauce, mirin, and rice vinegar in a small bowl. Thinly slice cucumber and toss with 1 tbsp of the sauce.
- 3
Heat 2 tbsp oil in a skillet over medium-high until it shimmers. Add tofu and cook without stirring for 3 minutes.
- 4
Toss tofu and cook another 3 minutes until edges look golden and crispy. Pour in remaining sauce and toss for 1 minute.
- 5
Divide rice between two bowls. Top with glazed tofu, pickled cucumber, and scallions. Scatter sesame seeds on top.
Tools you’ll need
- paper towels
- small mixing bowl
- whisk
- 12-inch skillet
- spatula
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