Tofu Teriyaki Bowls
from Tiffany at eatathomecooks.com
Servings: 6 to 8
Calories: 421kcal
Ingredients
For the rice:
- 2 cups brown rice
- 2½ cups water or vegetable broth
For the sauce:
- 3 Tbs. sesame seeds
- ½ cup tamari
- ¼ cup maple syrup
- 2 Tbs. tomato paste or ketchup without high-fructose corn syrup
- 1 Tbs. fresh ginger minced
- ¼ cup cornstarch
For the bowls:
- 2 14 oz. blocks extra-firm tofu
- 4-5 cups steamed broccoli use fresh or frozen
- 5-6 green onions chopped
Instructions
For stovetop rice:
- Cook according to package directions.
For Instant Pot brown rice:
- Place brown rice and water in the instant pot, close the lid and seal.
- Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.
For the tofu bowls:
- Whisk sauce ingredients together, pour into a small pan and bring to a boil on the stove, then remove from heat.
- Cut the tofu into ½" cubes and toss to coat in the sauce.
- Remove tofu cubes from the sauce, reserving the sauce, and place tofu on a parchment lined sheet and bake at 350° for 30-40 minutes.
- Stir the extra sauce into the hot, steamed broccoli.
- To serve, put cooked rice in each bowl and top with tofu, broccoli and chopped green onions.
Nutrition
Serving: 6to 8 | Calories: 421kcal | Carbohydrates: 72g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1261mg | Potassium: 688mg | Fiber: 5g | Sugar: 11g | Vitamin A: 478IU | Vitamin C: 56mg | Calcium: 158mg | Iron: 4mg