Sticky Teriyaki Tofu & Broccoli Rice Bowl
Crispy pan-fried tofu tossed in a glossy teriyaki glaze over steamed broccoli and rice. Ready in 25 minutes with just six ingredients—the kind of weeknight bowl that tastes like takeout but costs a fraction of the price.
- Total time
- 25 min
- Servings
- 2
- Calories
- 380
- Protein
- 18g
Ingredients
- 14 oz extra-firm tofu
- 3 tbsp soy sauce
- 2 tbsp mirin (or honey)
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 2 cups steamed broccoli florets
Instructions
- 1
Press tofu between paper towels for 5 minutes to remove excess moisture.
- 2
Cut tofu into 3/4-inch cubes. Heat 2 tbsp oil in a skillet over medium-high heat.
- 3
Working in batches, pan-fry tofu cubes without stirring until golden on all sides, ~8 minutes total.
- 4
Whisk soy sauce, mirin, vinegar, and ginger in a bowl. Pour into the skillet and toss until coated glossy.
- 5
Divide cooked rice between bowls. Top with teriyaki tofu and steamed broccoli, drizzling sauce over everything.
Tools you’ll need
- paper towels
- 12-inch skillet
- small bowl
- whisk
- cutting board and knife
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