Last updated on July 4th, 2018
Although my kitchen is not yet complete (counter tops are being installed today — hallelujah), I decided to forge ahead with another video recipe. And what a lip-smacking recipe it is! The baked tofu is cloaked in yummy homemade teriyaki sauce, and then arranged, in shallow bowls, on a bed of brown rice. Roasted broccoli florets and julienne strips of raw carrot complete the picture. It’s a vegetarian meal that even meat eaters (like me) will love.
And speaking of meat, I am, for the sake of the environment, trying to consume less of it. How about you?
Next week, I’ll give you a video tour of the (mostly finished) kitchen. So please stay tuned!
xKevin
Here’s the printable:
A delicious bowl of tofu, veggies, and rice, all sweetly cloaked in homemade teriyaki sauce.
Ingredients
- 1/3 cup plus 1 generous tablespoon cornstarch, divided
- 1 block extra-firm tofu, pressed and cut into 1/2-inch cubes
- 1 head of broccoli, cut into bite-sized florets
- Olive oil
- 1 cup soy sauce
- 1/2 cup dark brown sugar
- 2 tablespoons honey
- 1 garlic clove, finely minced
- 1 knob fresh ginger, peeled and grated (about 1 tablespoon)
- 2 carrots, cut into 1 1/2 inch-long julienne strips
- 2 cups cooked brown rice, for serving
- Garnish: sesame seeds
Instructions
- Center the oven rack, and heat the oven to 400°F. Tip the 1/3 cup cornstarch into a medium bowl, add the tofu cubes, and toss to coat. Transfer the cubes to a parchment lined baking sheet, arranging the cubes in a single layer along one half of the sheet. Put the broccoli florets in a medium bowl, and toss with just enough olive oil to lightly coat them. Transfer the florets to the empty half of the baking sheet. Bake for 20 minutes.
- While the tofu and broccoli are cooking, make the teriyaki sauce: In a small bowl, whisk together the generous tablespoon of cornstarch with just enough water to make a smooth paste. Then tip the soy sauce, brown sugar, honey, minced garlic and grated ginger into a small sauce pan, and bring to a boil over medium-high heat. When a boil is achieved, stir in the cornstarch solution until the sauce thickens (about 30 seconds). Remove from heat.
- After the tofu and broccoli have baked for 20 minutes, transfer the broccoli to a bowl. Then flip the tofu, and return the baking sheet to the oven for another 10 minutes. Afterwards, transfer the tofu to a medium bowl, and toss it with enough teriyaki sauce to coat.
- Divide the rice between 4 shallow soup bowls . Then top each bowl with tofu, broccoli, and the julienned carrots. Spoon additional teriyaki sauce over the tofu and broccoli (and the carrots, too, if you wish). Garnish with sesame seeds.
NOTE: When refrigerated, homemade teriyaki sauce will keep for at least a week. I store mine in a glass jar with a lid.
ANOTHER NOTE: To make this dish gluten-free, simply use gluten-free Tamari sauce for the soy sauce.
You may also like:
bette says
The kitchen is soooo much brighter. Love it!
Kevin Lee Jacobs says
Thanks, Bette. Kitchen will be brighter still when the white quartz counter tops are installed!
Julie R says
You got my attention with the teriyaki tofu bowl video, Kevin. I have always been one who eats more fruits and veggies than meats. And lately I have been cutting back on meats even more. So I am very glad to see yummy looking recipe where tofu is the star. Your teriyaki sauce looks so good, even when it was in a jar = ) I really like tofu and have made other recipes with it, so I would like to give this one a try too. I’m looking forward to seeing the video tour of your new kitchen.
Chris says
In my older age, I have tried cutting back on red meat, just to reduce calories, but I am now iron deficient, so it is either natural high protein ( red meat) or those darn green pills !! No tofu for me – tastes like chewing on rubber to me. I think that I will try this recipe with chicken.
Kevin Lee Jacobs says
Hi Julie – I’m with you: Less meat, more tofu!
Hi Chris – Depending upon how it is pressed and cooked, tofu can take on all kinds of textures. Maybe you’ll like the not-rubbery texture of the tofu described above. In any event, thanks for watching the video!
Julie R says
This is for Chris. If you are opened to eating tofu, but haven’t found a likable way to serve it, I have a suggestion. I have made Alfredo Sauce over pasta that uses tofu. I put tofu, Tahini, garlic, soy sauce, onion powder, salt and pepper, into a blender and blend it until it is smooth. The tofu makes a nice thick sauce, but yet you can’t detect the tofu texture due to it being blended. Just an idea…
Meghan Girroir says
Hi Kevin,
New kitchen is stunning. Do you think that you could include more vegetarian recipes? I now make the zucchini fritter recipe at least once a week. Do you have any meatless rice and bean recipes that you might share?
Than
Meghan Girroir says
I meant to say thank you not than!
Kevin Lee Jacobs says
Hi Meghan – More vegetarian recipes coming soon!
Valerie says
Good Morning Kevin….I am loving your kitchen….wow! Thanks for the awesome tofu recipe…will definitely add it to my recipe collection. I am Vegan..and always look for ways to ‘veganize’ my existing recipe collection….keep them coming. Cheers! 🙂
Christine says
I also would appreciate more vegetarian recipes, Kevin! I always check your website, by the way. Love the kitchen re-do!
Kevin Lee Jacobs says
Hi Valerie and Christine — Glad you like the kitchen — and this recipe!
Mary W says
I ate a tofu dish once that was so delish – then tried to recreate it at home and failed miserably. I gave up and it’s been years since. Your video showing how to properly drain the tofu is the key! I will run out to get some and try today.
Justine M says
Thanks!!
Justine M says
Oops. It was sent off before I was finished. Meant to add that I, too, have been motivated to move in a vegetarian direction (due to concerns about the environment and especially the poor conditions meat animals must endure). I really appreciate ALL your recipes – super tasty and easy to follow — and execute. I tried your upside down rhubarb cake last night, and my sweetie and I LOVED it. Very showy and dee-lish! 😉 Thanks Kevin!!
Kevin Lee Jacobs says
Hi Mary W – Yes, draining the tofu is the key to great tofu!
Hi Justine M – So glad you liked the Rhubarb Upside Down Cake!
Tara Yarczower says
Thank you so much for this recipe, Kevin! I’ve been vegetarian for 23 years, and cutting out eggs/dairy for over a year (my bloodwork has been amazing since!!), so I really appreciated seeing this!
I also want to tell you again how much I love reading your blog. It brings sunshine to my day, and transports me to a different and wonderful place as I read : )
Lynn says
Mmm I hope you’re not becoming faddish Kevin. Buddha bowls are so overrated. I’ve always relied on you for good tasty home cooking so please don’t lose that.
Love your kitchen.
Diane says
This recipe is perfect for those cutting down on meat consumption. I’m sure it tastes as good as it looks. Thanks for sharing.
Diane says
Thanks! I stopped eating anything with eyes 1/1/18 for the love of animals, our planet, and for my health. Not quite vegan but headed that way. Many of the diseases we have are caused by inflammation due to excessive animal products in our diet. A plant based diet can reverse cardiovascular disease, Type 2 diabetes, and others. More vegetarian recipes PLEASE!! Love you!
carol says
Hi – This looks so easy. We are definitely going to try it. We have never had tofu so curious what this tastes like. thanks for sharing!
Deborah West says
This recipe looks delicious and easy to make. Love experimenting new ways to focus on veggies in meals. Thanks Kevin!
Edna says
Have you tried pressed tofu? It is very dry and solid. I enjoying using it when I can find it in the store. Also it keeps past the best before date because there is no liquid to go off. we are having your recipe tonight. Cheers, Edna
Kevin Lee Jacobs says
Hi Deborah – Thanks for watching the video!
Hi Edna – Already-pressed tofu? I’ll have to look for it. Meantime, hope you enjoy this Teriyaki Tofu Bowl. I’ve made the dish several time since filming the video. My spouse adores it!