Teriyaki Tofu Bowl
Cooking Time
Prep Time
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Cuisine
The Teriyaki Tofu Bowl is a complete dish that highlights the subtle balance between Japanese flavors and fresh vegetables. The seasoned rice provides a soft and slightly tangy base, ideal for welcoming tofu glazed with a homemade teriyaki sauce. This combination creates a harmonious blend of simplicity and indulgence.
At the heart of the dish, firm tofu is coated in starch, then pan-fried until golden before being covered with a shiny teriyaki glaze. The sauce, prepared with soy sauce, maple syrup, garlic, and ginger, brings an intense umami depth, enhanced by a touch of sweetness and warm spice. Each bite offers a texture that is both crispy and tender.
The warm vegetables, tender eggplant and sautéed shiitake mushrooms, complete the ensemble with their earthy richness. On the side, fresh ingredients like cucumber, radishes, seaweed, and young sprouts add crunch and brightness, contrasting with the deeper flavors of the tofu and rice. Crispy fried onions bring the final irresistible touch.
To tie it all together, a creamy miso-lemon sauce is drizzled at the moment of serving. Its lively acidity and silky texture awaken the whole dish, offering a light and refined finish. This bowl combines generosity and balance, for a meal that is nourishing, flavorful, and true to the spirit of contemporary Japanese cuisine.
Teriyaki Tofu Bowl
Ingredients
Seasoned rice:
- 150 g sushi rice or black rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Fried onions:
- 1/2 onion finely sliced
- 1 tablespoon starch corn or rice
- 1 drizzle vegetable oil
- 1 pinch salt
Teriyaki tofu:
- 400 g firm tofu
- 3 tablespoons cornstarch
- 2 tablespoons vegetable oil
Teriyaki sauce:
- 4 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 garlic clove grated
- 1/2 teaspoon fresh ginger grated
Warm vegetables:
- 1 small eggplant about 150 g, cut into half-moons
- 100 g shiitake mushrooms sliced
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
Fresh vegetables and greens:
- 1/4 cucumber thinly sliced
- 4 radishes thinly sliced
- 1 small handful wakame seaweed rehydrated or nori strips
- 1 handful sprouts or young greens
- 2 scallions finely chopped
- A few sprigs of cilantro or Thai basil optional
Creamy miso-lemon sauce:
- 1 tablespoon white miso
- 2 tablespoons lemon juice
- 1 tablespoon warm water or more if needed for texture
- 1 tablespoon neutral oil or sesame oil
- 1/2 teaspoon maple syrup
Instructions
- Cook the rice: rinse the rice, then cook according to package instructions. Mix the vinegar, sugar and salt in a small pan, heat gently until dissolved. Pour over the hot rice, mix carefully and let cool slightly.
- Prepare the fried onions: toss the sliced onions with starch and a little salt. Fry in a pan with a drizzle of oil over medium heat, stirring often, until golden and crispy (10–12 minutes). Drain on paper towel.
- Prepare the tofu: cut the tofu into cubes and coat with starch. Heat the oil in a pan, fry the tofu on all sides until golden.
- Make the teriyaki sauce: mix all the ingredients in a bowl. Pour over the golden tofu in the pan, reduce to low heat and let thicken while stirring. The tofu should be coated in a shiny glaze.
- Cook the warm vegetables: sauté the eggplant in oil until tender. Add the shiitake and soy sauce, cook 3–4 minutes more. Set aside.
- Prepare the fresh vegetables and greens: slice the cucumber and radishes. Rehydrate the seaweed if needed. Rinse the sprouts, chop the scallions and fresh herbs.
- Make the miso-lemon sauce: mix the miso, lemon juice, water, oil and maple syrup. Adjust the texture until smooth and creamy.
- Assemble the bowls: divide the rice between two bowls. Arrange the glazed tofu, sautéed vegetables, cucumber, radishes, seaweed, sprouts and herbs. Top with fried onions.
- Finish: drizzle with the miso-lemon sauce. Sprinkle with sesame seeds, scallions and a little lime zest if desired.
A recipe proposed by Maison Marmite
