Teriyaki Tofu Brown Rice Lunch Bowls

Press drained tofu in a clean towel for 15 minutes, then cut into 3/4-inch cubes. Slice carrots, dice cucumber and slice green onions while it presses; keep cucumber and onions refrigerated.

Cook brown rice with the measured water according to its package until tender and water absorbed, then rest covered for 10 minutes. Use a 3-quart saucepan. Allow about 40–45 minutes simmering plus heating and rest; prepare other components meanwhile.

Toss tofu with one-third of the teriyaki sauce and marinate for 10 minutes. Reserve another third for the skillet and the final third for serving.

Brown drained marinated tofu in canola oil over medium heat until hot throughout, about 8–10 minutes. Reserve the marinade. Use a 12-inch nonstick skillet in one layer and reduce heat if the coating scorches.

Add the reserved marinade and skillet portion of teriyaki sauce; toss for 1–2 minutes until bubbling and coating the tofu.

Steam broccoli and carrots until crisp-tender, about 5–8 minutes, opening the lid away from your face. Use a basket in a separate 6-quart pot with boiling water below it; check the pot does not boil dry. Discard this water after steaming.

Divide rice, tofu and cooked vegetables among shallow heat-safe containers and sprinkle with sesame seeds. Pack cucumber and green onions separately and keep cold.

Divide the final teriyaki sauce evenly over the meals and refrigerate promptly in shallow containers at 40°F or below. Cover loosely while cooling and seal when chilled; use within four days. Reheat cooked components to 165°F and add cold cucumber and onions afterward. Full chilling takes additional time.