Teriyaki Tofu Buddha Bowl
This recipe is one of my favorite to make for dinner. Since I make it very often I even started making my own teriyaki sauce, because when I looked at the ingredient list on a commercial Teriyaki Sauce I was shocked to see how many ingredients are used as preservatives and flavor enhancers. I’m sure there are good clean brands out there but not here in Cairo , unfortunately. The recipe I used is from a book called “The homemade Vegan Pantry” by Moyoko Schinner. This book is AMAZING! Such a lifesaver!! I did not have all the ingredients required so I adjusted a little and it was delicious!
You can make this recipe either with tofu or tempeh. If I make it with tofu then I use extra firm tofu block. Most of the time I cut and marinate the whole block and then take as much as I need for my meal and just cook that. The rest stays marinated in the fridge for days and only gets more flavours with time. Just make sure to drain and soak up all the moisture from the bock of tofu with paper towels before marinating it.
100gm Teriyaki sauce (homemade below or store bought)
2 medium bock choi
100gm purple cabbage
1cup brown rice
loads of coriander
half of avocado
1tbs coconut oil
Pat dry the tofu, cut into 1 1/2cm cubes, place it in a bowl or a container, pour teriyaki sauce over it and marinate for an hour or longer if you have the chance. If you don’t have all that time then let it marinate for the time it takes to cook rice, which you’d cook according to the package instructions.
Thinly slice the cabbage, chop coriander and cut avocado. Steam bock choi or give it a quick blanch.
Scoop tofu out of the marinade. In a nonstick pan cook the tofu until golden brown, flipping it over often. Remove the tofu out of the pan and add remaining teriyaki marinate with a couple of spoons of water. While it’s heating through arrange the bowls.
To arrange the bowls add steamed rice first, then steamed bock choi on the side. Top it with golden brown tofu then pour hot teriyaki sauce over the rice, bock choi and tofu. Then add fresh sliced purple cabbage, avocado, coriander and sprinkle of sesame seeds.
Makes two generous bowls.
1/4 cup sesame seeds
1/2 cup light soy sauce
1/4 cup sugar
1 1/4cup of water
1tbs corn starch dissolved in 1/4cup of water
small piece of ginger (optional)
clove of garlic (optional)
I add a little ginger and garlic to it because the sauce becomes my dressing as well, so I like that extra flavor. But it’s not required in the original recipe.
Toast sesame seeds, set aside. Blend the ginger and garlic with half a cup of water. In a saucepan combine soy sauce, sugar, molasses, ginger-garlic mix and the remaining water. Bring it to a simmer. While it’s simmering whisk dissolved cornstarch into it to thicken the sauce. Stir in the sesame seeds and turn off the heat. When the sauce cools down pour it into a jar and store in the fridge. It keeps well for weeks.
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