Sticky Teriyaki Tofu Rice Bowl
Crispy-edged tofu glazed in a ginger-soy sauce, served over rice with fresh bell peppers and cilantro. Ready in 25 minutes, hits sweet, salty, and savory all at once.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 14 oz extra-firm tofu
- 1 large red bell peppers, sliced
- 2 cups cooked white rice
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Press tofu between paper towels for 2 minutes to remove excess moisture, then cut into 3/4-inch cubes.
- 2
Whisk soy sauce, mirin, rice vinegar, and ginger in a small bowl until sugar dissolves.
- 3
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 1 minute.
- 4
Add tofu cubes without stirring for 3 minutes until the bottom edges are golden brown.
- 5
Stir gently and cook 2 more minutes until all sides have color, then pour in the teriyaki sauce.
- 6
Toss until coated and glossy, about 1 minute, then add bell peppers and cook 90 seconds until just tender.
- 7
Divide rice between bowls, top with tofu and peppers, drizzle with sauce, and scatter cilantro over top.
Tools you’ll need
- paper towels
- cutting board
- small bowl
- whisk
- 12-inch skillet
- wooden spoon
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