Teriyaki Tofu
Bowl

INGREDIENTS:
For two bowls:
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2 servings of brown rice (or white)
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approx. 300g tofu, drained and pressed for at least 30 minutes
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1 tbsp sesame oil (or normal oil)
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3 tbsp teriyaki sauce
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1 mango, cut into cubes
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200g edamame beans
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1 cucumber, sliced thinly
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1 avocado, cubed
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Sesame seeds for serving (optional)
Optional side Sauce:
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2 tbsp soy sauce
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1 tbsp sesame oil
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juice from 1 lime
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2 garlic cloves, minced
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1 tsp grated ginger
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1 tsp maple syrup (or cane sugar)
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1-2 tsp Sriracha (optional)
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2 tbsp water
DIRECTIONS:
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30 minutes before you start cooking your dinner drain and press your tofu! I wrap mine in a kitchen cloth and place a heavy pot on top.
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Begin with cooking your brown rice according to the packet instructions.
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While the rice cooks prepare and cut your mango, cucumber and avocado and defrost your edamame. Then set aside in the fridge.
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Next heat 1 tbsp of sesame oil in a pan over medium high heat. Once the pan is hot add your tofu to the pan in a single layer. Stir fry until golden brown, about 3-5 minutes. Flip once and add the teriyaki sauce. Flip each cube with a spatula and fry for a few more minutes or until crispy and golden then transfer to a plate. I also liked to brush each tofu cube with a little more oysters sauce to make them nice and shiny!
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If you're making the optional side dressing just add everything together in a small bowl and mix until well combined.
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To assemble, add your cooked rice, mango, cucumber, avocado and caramelised tofu. I topped the bowls with white and black sesame seeds and also added a little bit of sweet-chilli on top!