Crispy Teriyaki Tofu Rice Bowl
Pan-fried tofu gets a sticky teriyaki glaze and sits atop fluffy rice with quick-pickled cucumber and fresh greens. Ready in 25 minutes, this is the weeknight bowl that looks like you spent an hour.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
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Open the appInstructions
Step 1
Cut pressed tofu into 1/2-inch cubes. Pat dry with paper towels — surface must look dry.
Step 2
Whisk soy sauce, mirin, and rice vinegar in a small bowl. Thinly slice cucumber and toss with 1 tbsp of the sauce.
Step 3
Heat 2 tbsp oil in a skillet over medium-high until it shimmers. Add tofu and cook without stirring for 3 minutes.
Step 4
Toss tofu and cook another 3 minutes until edges look golden and crispy. Pour in remaining sauce and toss for 1 minute.
Step 5
Divide rice between two bowls. Top with glazed tofu, pickled cucumber, and scallions. Scatter sesame seeds on top.
Tools you’ll need
- paper towels
- small mixing bowl
- whisk
- 12-inch skillet
- spatula
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