Teriyaki Rice Bowl Recipe
A wholesome, vegan Teriyaki Rice Bowl with crispy tofu, fresh vegetables, and a glossy, homemade teriyaki sauce for quick, flavorful meals.
Ingredients
- 1 cup uncooked rice
- 2 cups water or vegetable broth
- 200 g firm tofu drained and cubed
- 1 cup broccoli florets
- 1/2 cup bell peppers sliced
- 1/2 cup snap peas
- 1/2 cup carrots thinly sliced
- 2 tbsp soy sauce or tamari
- 1 tbsp maple syrup or agave
- 1 tsp garlic minced
- 1 tsp ginger minced
- 1 tbsp sesame or olive oil
- Optional: sesame seeds or green onions for garnish
Instructions
- Cook rice in water or vegetable broth according to package instructions.
- Heat oil in a skillet over medium heat.
- Sauté tofu until golden and slightly crispy.
- Add broccoli, bell peppers, snap peas, and carrots; cook until tender-crisp, about 5–7 minutes.
- Stir in soy sauce, maple syrup, garlic, and ginger; cook until vegetables are coated and glossy.
- Serve rice in bowls, top with tofu and vegetables, garnish as desired.
Notes
Nutritional Values (per serving)
- Calories: 330
- Total Fat: 10g
- Saturated Fat: 1g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 15g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 55%
- Vitamin C: 50%
- Calcium: 15%
- Iron: 20%
- Vitamin K: 30%
Tips to Enhance Flavor
- Drizzle with extra sesame oil for aroma.
- Sprinkle with sesame seeds or crushed peanuts for texture.
- Toss in mushrooms or edamame for additional protein.
- Add chili flakes or sriracha for a spicy kick.
- Garnish with fresh cilantro, parsley, or green onions for brightness.