Teriyaki Tofu
Bowl 

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INGREDIENTS:

For two bowls:

  • 2 servings of brown rice (or white)

  • approx. 300g tofu, drained and pressed for at least 30 minutes

  • 1 tbsp sesame oil (or normal oil)

  • 3 tbsp teriyaki sauce 

  • 1 mango, cut into cubes 

  • 200g edamame beans 

  • 1 cucumber, sliced thinly

  • 1 avocado, cubed

  • Sesame seeds for serving (optional)

Optional side Sauce:

  • 2 tbsp soy sauce 

  • 1 tbsp sesame oil 

  • juice from 1 lime 

  • 2 garlic cloves, minced

  • 1 tsp grated ginger 

  • 1 tsp maple syrup (or cane sugar)

  • 1-2 tsp Sriracha (optional)

  • 2 tbsp water 

DIRECTIONS:

  1. 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.
     

  2. Begin with cooking your brown rice according to the packet instructions.
     

  3. While the rice cooks prepare and cut your mango, cucumber and avocado and defrost your edamame. Then set aside in the fridge. 
     

  4. 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!
     

  5. If you're making the optional side dressing just add everything together in a small bowl and mix until well combined.
     

  6. 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!