This protein-packed teriyaki tofu bowl made with shredded or crumbled tofu is a perfect dinnertime meal. It's flavorful, filling, and a pleasure on the senses. With the fluffy coconut rice, the sautéed broccoli, and the baked and saucy ground tofu, you're in for a treat.
Ingredients
Coconut rice
- 1 cup rice
- 1½ cups coconut milk (or water if you prefer to omit the coconut milk)
- Salt to taste
Teriyaki broccoli
- 1 head of broccoli cut in florets
- 2 tbsp teriyaki sauce
Ground tofu and glaze
- 2 (400g) blocks of firm tofu
- A thumb size piece of ginger
- 2 cloves of garlic
- 3 tbsp teriyaki sauce
- 3 tbsp soy sauce
- 1 tbsp agave or maple syrup
- 2 tsp vinegar
- A splash of water
- 1 tsp ground coriander
- 1 tsp paprika
- ¼ tsp cinnamon
- ¼ tsp pepper
Instructions
- Preheat your oven to 200°C while you prepare your rice, broccoli, and tofu.
Coconut rice
- Start by bringing your rice to a boil in the coconut milk or water. Follow instructions on the packaging if necessary.
- Reduce the heat and let the rice simmer for 20 minutes until cooked.
Teriyaki broccoli
- Once you've cut your broccoli into florets, sauté in an oil of your choice for a few minutes until tender.
- Then, toss the broccoli in your teriyaki sauce and set aside.
Ground tofu
- Take your baking tray and shred or crumble your tofu directly onto it.
- Toss the shredded or crumbled tofu in some oil and salt.
- Bake in your now heated oven at 200°C for 20 minutes.
- Next, chop your ginger and garlic and fry in a pan with some oil.
- Add the teriyaki sauce, soy sauce, agave or maple syrup, vinegar, a splash of water, the ground coriander, paprika, cinnamon, and pepper to the pan.
- Let the sauce mixture bubble, then stir in the baked tofu and let it cook for 5 to 10 minutes.
- Serve in rice with the broccoli and teriyaki sauce.