Teriyaki Tofu Rice Bowl

This healthy, plant-based rice bowl is made with teriyaki tofu, edamame, cucumbers, topped with spring onions and drizzled with sriracha mayo.

Having lived in a really hot and humid country all year round, these refreshing rice bowls are one way to keep me sane. Fresh, crunchy vegetables are a must and when paired with a warm bowl of rice and this teriyaki tofu as a protein, flavour and nutrition are guaranteed.

This summer bowl has pan fried tofu coated in a quick teriyaki marinade, cooling chopped cucumbers, crunchy edamame, topped with spring onions and toasted sesame seeds. It’s generously then drizzled with sriracha mayo. The flavours just come together so well, it’s delicious and doesn’t make you feel bloated or sluggish.

Making the teriyaki tofu is so simple – cut them into cube, coat them in a quick teriyaki sauce and pan fry them. Then toss in the remaining marinade and serve over a bed of rice and vegetables.

Ingredients You Need

• Base – rice or other grain free alternatives like quinoa or cous cous.
• Protein – extra firm tofu coated in a teriyaki. You can check out my Vegan Ginger Sesame Tofu Poke Bowl or Mango Tofu and Rice Bowl if you want to switch up your the flavours of your tofu.
• Sauce – light and dark soy sauces, maple syrup and rice wine vinegar.
• Toppings – edamame, cucumber, sushi ginger, spring onions and toasted sesame seeds

You can also keep this recipe grain free by substituting the rice with fluffy quinoa. This recipe is also entirely gluten free if you substitute the soy sauces for gluten free ones!

Allium free substitution: simply avoid adding the spring onions!