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Teriyaki Tofu Buddha Bowl
(courtesy of @tweaknblitz)
Preparation time: 1 hour
This teriyaki tofu makes an easy and healthy weeknight dinner; full of protein and flavor!
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INGREDIENTS
- 2 cups cooked rice
- Jars of Goodness Teriyaki Sauce
- 1 block extra firm tofu, pressed
- 1/3 cup cornstarch
- 1 large head broccoli
- Chopped onions
- Salt
- Pepper
- Olive oil
- Garlic
- 1/2 a cucumber, julienned
- 1 carrot, julienned
- Sesame seeds
- Green onion
METHOD
- Preheat the oven to 180C and line a large baking sheet with parchment paper or a silicone baking mat.
- Cut the tofu into small cubes and place it in a large bowl. Sprinkle a pinch of salt and pepper and the cornstarch, a little bit at a time, over the tofu and toss until all of the tofu is coated.
- Add the tofu to one half of the baking sheet. Drizzle some and olive oil over the tofu.
- Cut the broccoli into bite-sized florets and coat the broccoli with salt, black pepper, garlic and olive oil and place them onto the other half of the baking sheet.
- Place the baking sheet into the oven for 30 minutes.
- Once roasted, carefully transfer the roasted broccoli from the pan into a medium bowl.
- Toss the tofu around and place it back into the oven for 10 more minutes. Remove from the oven and transfer the tofu into a large bowl.
- In a medium heated pan on the gas, add a dash of olive oil, and chopped onions, saute until they start to sweat. Add half the bottle of Jars of goodness teriyaki sauce, and let it simmer for 2 minutes. Then, add your tofu and toss it in the sauce.
- Divide teriyaki tofu, rice, cucumber, carrots, broccoli into four serving bowls and pour over any of the extra sauce if desired. Top with sesame seeds and green onions, and dig in!
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