Teriyaki Tofu Rice Bowls

Skip takeout and make these Teriyaki Tofu Rice Bowls instead! Rice is layered with crispy teriyaki tofu and the BEST ginger avocado salsa. This is basically like a deconstructed sushi bowl. All of the best flavors in each bite.

Here’s what you need

Ingredients

• Success Boil-in-Bag Basmati Rice
• oil – I used avocado oil
• super firm tofu
• teriyaki sauce
• avocados
• green onions
• fresh ginger
• serrano pepper
• lime juice
• sesame chili oil
• salt
• sesame seeds

Equipment

• sauce pan
• skillet

Steps

Step 1: Cook the Rice

We are keeping this recipe weeknight friendly – aka super easy and quick! And to do that, we are skipping measuring and using Success Boil-in-Bag Basmati Rice!

Just add 4 cups of water to a pot. Submerge 2 bags of rice in the water and bring to a boil (uncovered) for 10 minutes. Remove with a fork or tongs and place in a strainer.

That’s it! Super simple and easy!

Step 2: Make the Tofu

While the rice is going, we are going to make the tofu. Start by cutting a block of tofu into 12 triangles – you could also cube it, but the triangles are fun.

Next, heat the oil in a skillet over medium heat. Place the tofu in the skillet in a single layer. Brown on both sides (approx. 3 minutes per side). Pour in the teriyaki sauce and allow it to caramelize. Flip and caramelize the other side – be sure to keep an eye on it so the teriyaki sauce doesn’t burn.

Step 3: Make the Avocado Salsa

I am obsessed with this avocado salsa! It is packed with flavor and adds the perfect freshness to these bowls.

To make it add the cubed avocado, green onion, ginger, serrano, lime juice, chili oil & a pinch of salt to a bowl. Toss until combined and give it a taste. You may want to adjust the lime juice and salt.

Step 4: Serve

Now, let’s assemble! Add 1/2 a bag of rice to each bowl. Top with tofu and the avocado salsa. Sprinkle with sesame seeds and you are ready to dig in!

The salsa is best served right away, but the tofu and rice can be prepped ahead of time for meal prep.

Be sure to get a little bit of everything in each bite. You get creaminess, sweetness, tang, crunch…a little bit of everything.

Tips & Tricks

I used super firm (or high protein) tofu which doesn’t need to be pressed. If you use firm or extra firm tofu instead, be sure to drain & press it for 10 minutes before cooking.

I like a lot of ginger in the salsa, but adjust how much you use based on your own preference.

If you want a thicker sauce, you can mix in a corn starch slurry (1 tbsp of cornstarch mixed with 1 tbsp water) to the teriyaki sauce before adding it to the pan.