20-Min Teriyaki Tofu Rice Bowl
Crispy pan-fried tofu in a glossy teriyaki glaze, served over rice with sautéed peppers, onions, and black beans. One skillet, minimal prep, maximum flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 18g
Ingredients
- 3 tbsp soy sauce
- 2 tbsp mirin or honey
- 1 tbsp rice vinegar
- 14 oz firm tofu, pressed and cubed
- 2 cups bell peppers and onion, sliced
- 1 can (15 oz) canned black beans, drained
- 2 cups cooked rice
Instructions
- 1
Whisk soy sauce, mirin, and rice vinegar in a small bowl. Set aside.
- 2
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 3
Add tofu cubes and cook without stirring for 3 minutes until golden on the bottom.
- 4
Stir and cook another 2 minutes until most sides are crispy, then push to the side.
- 5
Add sliced peppers and onion to empty space, sauté for 2 minutes, then add black beans.
- 6
Pour sauce over everything, toss gently for 1 minute until glossy and heated through.
- 7
Divide rice between bowls, top with tofu and vegetables, drizzle with extra sauce.
Tools you’ll need
- small bowl
- 12-inch skillet
- whisk
- wooden spoon or spatula
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