Teriyaki Tofu Rice Bowls
These Teriyaki Tofu Rice Bowls are a quick weeknight dinner. The tofu is sticky & crispy and is topped off with a ginger avocado salsa!
Equipment
- sauce pan
Ingredients
- 2 bags Success Boil-in-Bag Basmati Rice
- 2 tablespoons oil I used avocado oil
- 1 16-ounce block super firm tofu cut in 12 triangles
- 1/3 cup teriyaki sauce
- 2 small avocados cubed
- 3 green onions diced
- 1-3 teaspoons fresh ginger grated, to taste
- 1 serrano pepper finely chopped, optional
- 1 lime juiced
- 1 tablespoon sesame chili oil
- salt to taste
- sesame seeds, lime wedges for serving
Instructions
- 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.
- Meanwhile, 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. Turn down the heat as needed.
- Add the avocado, green onion, ginger, serrano, lime juice, chili oil & a pinch of salt to a bowl. Toss to combine. Taste and adjust the seasonings as needed.
- To assemble, add 1/2 a bag of rice to each bowl. Top with tofu and the avocado salsa. Sprinkle with sesame seeds and enjoy!
Video
Notes
- 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.
Nutrition
Calories: 540kcal | Carbohydrates: 53g | Protein: 25g | Fat: 27g