Dinner · Japanese
Teriyaki tofu and edamame rice bowl
Glazed teriyaki tofu served over rice with steamed edamame and shredded carrot.
- Serves
- 2
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Vegan here means no meat, fish, dairy, eggs or honey.
Ingredients
For 2 servings- 280 g firm tofu, pressed and cubed
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 garlic clove, minced
- 120 g shelled edamame, cooked
- 1 medium carrot, shredded
- 180 g white rice, cooked
- 1 tsp sesame seeds
Method
Toss the tofu cubes with cornstarch until coated.
Heat the oil in a skillet over medium-high heat and fry the tofu until golden on all sides, about 7 minutes.
Whisk together the soy sauce, maple syrup, rice vinegar, and garlic in a small bowl.
Pour the sauce over the tofu and simmer for 2 minutes until glossy and thickened.
Divide rice between bowls and top with the teriyaki tofu, edamame, and shredded carrot.
Sprinkle with sesame seeds before serving.