Teriyaki Tofu & Shrimp Rice Bowl
Crispy pan-fried tofu and shrimp glazed in a tangy-sweet teriyaki sauce, served over rice with fresh corn, green beans, and cherry tomatoes. A vibrant, protein-packed bowl that comes together in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp granulated sugar
- 2 cloves garlic, minced
- 14 oz firm tofu, drained
- 8 oz large shrimp, peeled and deveined
- 1.5 cups cooked sushi rice or white rice
- ½ cup fresh corn kernels (or frozen)
- ¾ cup fresh green beans, trimmed
- ¾ cup cherry tomatoes, halved
- 2 tbsp butter or neutral oil
Instructions
- 1
Whisk soy sauce, vinegar, sugar, and garlic in a small bowl. Set aside.
- 2
Cut tofu into 0.75-inch cubes. Pat dry with paper towels to remove excess moisture.
- 3
Heat 1 tbsp butter in a large skillet over medium-high. Pan-fry tofu cubes in a single layer until golden on all sides, ~8 minutes total. Transfer to a plate.
- 4
Add remaining 1 tbsp butter to the skillet. Cook shrimp, green beans, and corn over medium-high for 4 minutes, stirring occasionally, until shrimp turns opaque.
- 5
Return tofu to the skillet. Pour in teriyaki glaze and toss gently for 2 minutes until everything is glossy and coated.
- 6
Divide rice between bowls. Top with tofu-shrimp mixture, cherry tomatoes, and any glaze from the pan.
Tools you’ll need
- small mixing bowl
- 12-inch skillet
- paper towels
- wooden spoon
- serving bowls
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