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Teriyaki Tofu Bowl

A complete Japanese-inspired bowl where the deep umami of glazed tofu meets the tangy freshness of miso-lemon sauce, all balanced with crispy textures and vibrant vegetables.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Main course
Cuisine Japanese
Servings 2 servings

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.
Keyword Bowl, Tofu
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A recipe proposed by Maison Marmite