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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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Chinese, Fusion, Japanese
Keyword: rice bowl, sushi
Servings: 2

Ingredients

Teriyaki Tofu

  • 1 block extra firm tofu 300g
  • 1 tbsp light soy sauce
  • 1/2 tbsp rice wine vinegar
  • 1 tsp maple syrup
  • 1/2 tbsp dark soy sauce
  • 1 tbsp corn starch

Rice Bowl

  • 2 cups rice
  • 1/2 cup edamame
  • 1 small cucumber
  • sushi ginger
  • spring onions
  • toasted sesame seeds
  • sriracha mayo

Instructions

  • Cut tofu into cubes. Add all ingredients to a tupperware, close the lid and give it a good shake until fully coated.
  • Spray some oil on a pan and pan fry the tofu until crisp (leave the sauce behind). Then, drizzle the marinade and mix well - you should get a stick texture.
  • Serve tofu on a bed of rice, with edamame, sliced cucumbers, toasted sesame seeds, spring onions and sushi ginger.
  • Drizzle sriracha mayo on top and serve!