1hTeriyaki Tofu Brown Rice Lunch Bowls
Plant-forward vegan lunch bowls with extra-firm tofu, brown rice, crisp-tender vegetables, cucumber, and bottled teriyaki sauce. These bowls are simple to prep for weekday lunches.
Shopping options
Cook this recipe
- extra-firm tofu-14 oz
- broccoli florets-4 cups
- water-3 cups
- carrots-2 cups
- brown rice-1.5 cups
- cucumber-1.5 cups
- Kikkoman Teriyaki Marinade & Sauce-0.75 cups
- green onions-0.5 cups
- toasted sesame seeds-2 tbsp
- canola oil-1 tbsp
Cut the tofu into 3/4-inch cubes, slice the carrots, dice the cucumber, and slice the green onions.
Keep the knife blade angled away from your fingers while cutting and slicing.
In a medium saucepan, combine the brown rice and water. Bring to a boil, then cover, reduce heat to low, and simmer 40 to 45 minutes until the rice is tender and the water is absorbed.
While the rice cooks, place the tofu in a mixing bowl with 1/4 cup teriyaki sauce and gently toss to coat. Let it marinate for 10 minutes.
Heat the canola oil in a large nonstick skillet over medium-high heat. Add the tofu and cook for 8 to 10 minutes, turning occasionally, until lightly browned.
Use caution when adding tofu to hot oil to avoid splatter burns.
Add 1/4 cup teriyaki sauce to the skillet and toss the tofu for 1 to 2 minutes until glossy and heated through.
Steam the broccoli florets and sliced carrots for 4 to 5 minutes until crisp-tender.
Open the steamer lid away from your face to avoid steam burns.
Divide the brown rice among 4 containers. Top with teriyaki tofu, broccoli, carrots, cucumber, green onions, and sesame seeds.
Drizzle each bowl with the remaining 1/4 cup teriyaki sauce, then cool slightly before sealing for storage.
Refrigerate prepared bowls within 2 hours of cooking.
How did it turn out?
Rating and review tools are unavailable right now.