Teriyaki Tofu Bowl
Tofu is not only a great source of protein but also fiber, magnessium and potassium. A perfect dish with the perfect blend of sweet and sour sauce to satisfy your taste buds.
Ingredients
- 1 1/4 Cup Brown rice
- 16 Ozs Tofu Extra-firm, pressed and cubed
- 1 Tbsp Avocado oil
- 1/3 Cup Tamari
- 1 Tbsp Arrowroot Powder
- 2 Tbsps Rice vinegar
- 1 1/2 Tbsps Coconut sugar Can use another type of sugar such as honey, maple syrup or brown sugar.
- 1/2 Tsp Ginger Minced
- 1/4 Cup Water
Instructions
- Cook the rice according to the package directions.
- Preheat the oven to 400F (205C) and line a baking sheet with parchment paper.
- Add the tofu cubes to a bowl and gently toss with the oil and 1/4 of the tamari. Then add the arrowroot powder and gently toss until the tofu cubes are well coated. Arrange the coated tofu cubes on the prepared baking sheet. Bake for 28 to 30 minutes, flipping halfway through.
- Meanwhile, in a small bowl, add the remaining tamari, rice vinegar, coconut sugar, ginger, and water and whisk well. Pour into a medium-sized pot and bring to a boil over medium heat. Reduce the heat and simmer for about 15 minutes, until thickened, whisking occasionally.
- Once the sauce has thickened, add the tofu to the saucepan and toss to combine. Divide the rice and your favourite vegetables such as bok choy or beans into bowls and top with tofu. Serve and enjoy!
Notes
Leftovers
Serving Size
One serving is about 3/4 cup rice and about 1/2 to 3/4 cup tofu.
Additional Toppings
Top with sesame seeds and/or green onions.
Refrigerate in an airtight container for up to three days.
