Teriyaki Bowls with Tofu
Yield: 2 bowls
Materials
For the bowl
- 2 cups cooked brown rice
- 2 cups broccoli florets cut small
- 1 cup shredded carrots
- 1/2 English cucumber cut into thin semi-circles
- 1/2 cup shelled edamame boiled for 3 or 4 minutes
- green onions chopped
- sesame seeds
For the tofu
- 1 tbsp olive oil
- 1/2 350 gm block of extra-firm tofu drained and cut into ½-inch cubes
- 1 tbsp light soy sauce
For the teriyaki sauce
- 2 tbsp sesame oil
- 1 clove garlic thinly sliced
- 1 ½-inch by 1-inch piece ginger root peeled and thinly sliced
- 2 tbsp brown sugar
- 1/4 cup low-sodium soy sauce
- 1 tsp agave nectar
- 1 tbsp cornstarch
- 1/2 cup cold water
Instructions
For the tofu
- Put a splash of water in a frying pan over medium heat. Add olive oil and tofu and saute for 5 minutes. Drizzle soy sauce over tofu and stir. Cook for 5 minutes, stirring occasionally, until tofu is browned and firm.
For the teriyaki sauce
- Add sesame oil to a small pot over medium heat. Stir in garlic and ginger and heat for a minute. Add brown sugar, soy sauce and agave nectar and stir. In a small bowl stir together cornstarch and cold water. Stir cornstarch slurry into teriyaki sauce and heat for 3 or 4 minutes, stirring constantly until thick and smooth.
To assemble the bowl
- Divide rice, broccoli, carrots, cucumber and edamame between two serving bowls. Top with green onions, sesame seeds and tofu. Drizzle with teriyaki sauce. Serve and enjoy!