Easy and flavorful Teriyaki Tofu Rice Bowl! Crispy tofu coated in a homemade teriyaki sauce, served with rice and veggies for a delicious, protein-packed meal. Ready in 25 minutes!
When I moved to the United States, I quickly fell in love with Asian food, especially rice bowls. There was a spot I used to visit for lunch, and their teriyaki tofu bowl became my go-to order. The combination of crispy tofu, sticky-sweet teriyaki sauce, and fresh veggies over rice was just too good to resist. One day, I decided to recreate it at home, and to my surprise, it turned out amazing – just as delicious as the restaurant version, but even better because I could tweak it to my taste. Now, it’s a staple in my kitchen, and I can’t wait for you to try it!
Why You’ll Love This Teriyaki Tofu Rice Bowl
- Better Than Takeout – Enjoy a restaurant-quality meal at home with fresh, wholesome ingredients.
- Quick & Easy – Ready in just 25 minutes, making it perfect for busy weeknights.
- Crispy & Flavorful Tofu – Golden-brown tofu coated in a rich, homemade teriyaki sauce.
- Customizable – Swap the veggies, adjust the sweetness, or add spice to suit your taste.
- Protein-Packed & Vegan – A satisfying, plant-based meal that keeps you full and energized.
- Great for Meal Prep – Make extra and enjoy delicious leftovers throughout the week!
A delicious, protein-packed meal with crispy tofu, flavorful teriyaki sauce, and fresh veggies over rice.
📝 Servings: 2
⏱ Prep Time: 10 minutes
🔥 Cook Time: 15 minutes
🥣 Total Time: 25 minutes
Ingredients
The tofu:
- 1 block (14 oz) extra-firm tofu, pressed and cubed
- 1 tbsp cornstarch (for crispiness)
- 1 tbsp soy sauce
- 1 tbsp sesame oil (or neutral oil)
The teriyaki sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tbsp maple syrup (or brown sugar)
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 1 tsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated ginger
Assembling the bowl:
- 2 cups cooked rice (white, brown, or sushi rice)
- 1 cup steamed or sautéed broccoli
- ½ cup shredded carrots
- ½ avocado, sliced
- 1 tbsp sesame seeds (for garnish)
- 2 tbsp chopped green onions
Instructions
- Prepare the tofu:
- Press the tofu for 10–15 minutes to remove excess moisture, then cut it into cubes.
- Toss with soy sauce and cornstarch for a crispy texture.
- Heat sesame oil in a pan over medium heat, add tofu, and cook until golden brown (about 5–7 minutes), flipping occasionally.
- Make the teriyaki sauce:
- In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
- In a separate bowl, mix cornstarch and water to make a slurry, then add it to the saucepan.
- Simmer on low heat until the sauce thickens (about 2 minutes), stirring constantly.
- Coat the tofu:
- Pour the teriyaki sauce over the crispy tofu and toss until fully coated.
- Assemble the bowl:
- Add rice to a bowl and top with teriyaki tofu.
- Arrange broccoli, carrots, and avocado around the tofu.
- Garnish with sesame seeds and green onions.
- Enjoy! Serve warm and mix everything together for the perfect bite.
Recipe Tips
Press the tofu well – Removing excess moisture helps it crisp up beautifully in the pan.
Coat with cornstarch – This creates a light, crispy texture that soaks up the teriyaki sauce perfectly.
Use freshly grated ginger & garlic – It makes the sauce more flavorful than using pre-minced versions.
Don’t overcrowd the pan – Give the tofu space to crisp up evenly instead of steaming.
Double the sauce – It’s so good, you’ll want extra for drizzling over rice and veggies!
Teriyaki Tofu Rice Bowl
Ingredients
For the tofu:
- 1 block extra-firm tofu pressed and cubed
- 1 tbsp cornstarch (for crispiness)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
For the teriyaki sauce:
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tbsp maple syrup (or brown sugar)
- 1 tbsp rice vinegar
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- 1 tsp sesame oil
- 2 cloves garlic minced
- 1 tsp grated ginger
For the bowl:
- 2 cups cooked rice (white, brown, or sushi rice)
- 1 cup steamed or sautéed broccoli
- ½ cup shredded carrots
- ½ avocado sliced
- 1 tbsp sesame seeds for garnish
- 2 tbsp chopped green onions
Instructions
- Prepare the tofu:Press the tofu for 10–15 minutes to remove excess moisture, then cut it into cubes.Toss with soy sauce and cornstarch for a crispy texture.Heat sesame oil in a pan over medium heat, add tofu, and cook until golden brown (about 5–7 minutes), flipping occasionally.
- Make the teriyaki sauce:In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.In a separate bowl, mix cornstarch and water to make a slurry, then add it to the saucepan.Simmer on low heat until the sauce thickens (about 2 minutes), stirring constantly.
- Coat the tofu:Pour the teriyaki sauce over the crispy tofu and toss until fully coated.
- Assemble the bowl:Add rice to a bowl and top with teriyaki tofu.Arrange broccoli, carrots, and avocado around the tofu.Garnish with sesame seeds and green onions.
- Enjoy! Serve warm and mix everything together for the perfect bite.
I love how easy and delicious this teriyaki tofu rice bowl is—it’s become one of my go-to meals! It’s packed with flavor, protein, and fresh ingredients, making it both satisfying and nutritious. Plus, it’s so much better than takeout! I hope you enjoy this recipe as much as I do—let me know if you try it!