Sticky Teriyaki Tofu & Spinach Rice Bowl
Crispy pan-fried tofu glazed in a bright teriyaki sauce, served over steamed rice with wilted spinach and a side of chicken-spinach soup. Ready in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 22g
Ingredients
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp ginger, minced
- 14 oz extra-firm tofu
- 2 cups fresh spinach
- 2 cups cooked white rice
- 1 can (10.5 oz) canned chicken-spinach soup
Instructions
- 1
Press tofu between paper towels for 2 minutes to remove excess moisture.
- 2
Cut tofu into 1-inch cubes. Heat 2 tbsp oil in a skillet over medium-high until shimmering.
- 3
Pan-fry tofu 3–4 minutes per side without stirring until all sides turn golden brown.
- 4
Whisk soy sauce, mirin, vinegar, and ginger in a small bowl. Pour over tofu and toss for 1 minute until glazed.
- 5
Add spinach to the skillet, toss until wilted (about 30 seconds), then remove from heat.
- 6
Warm soup in a saucepan. Divide rice between two bowls, top with tofu and spinach, serve soup alongside.
Tools you’ll need
- 12-inch nonstick skillet
- small mixing bowl
- paper towels
- saucepan
- whisk
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