Teriyaki Tofu Bowls
These Teryaki Tofu Bowls make a perfect lunch or dinner, great for making ahead and packing for a nutritious lunch at work! Tofu is a fantastic blank canvas for all the wonderful teryaki flavors, come and see how easy this is to make!!
Servings: 1
Calories: 331kcal
Ingredients
Sauce
- 1 tbsp corn starch
- 1 tbsp cold water
- 1 tbsp brown sugar
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 tsp ginger grated
- 1 clove garlic minced
- black pepper for seasoning
- juice half a lime
Tofu and the Rest
- 7 oz tofu
- quinoa or rice of your choice
- kale
- toppings such as cashew nuts, cress and spring onions (scallions)
Instructions
- Mix the water and corn starch together to form a slurry. Add this into a medium sized saucepan along with all the other ingredients.
- Heat over a medium heat and stir constantly with a whisk to avoid any sauce sticking to the bottom. Once the sauce begins to bubble it will thicken very quickly. Once the sauce coats the back of a spoon it is ready. Transfer it immediately to another container to stop the cooking process.
- Cut the tofu into slices around 1/4 inch thick and lay on a tray. Cover with 3-4 tablespoons of teriyaki sauce and leave to marinade for a minimum of 30 minutes, or up to overnight.
- Cook the tofu on a hot griddle pan until hot all the way through.
- Serve with quinoa and sauted kale, and top with the cashews, spring onions and cress.
Notes
The sauce will keep in an airtight container in the fridge for up to 10 days
Nutrition
Calories: 331kcal | Carbohydrates: 32g | Protein: 30g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Sodium: 6496mg | Potassium: 326mg | Fiber: 3g | Sugar: 15g | Vitamin A: 0.3IU | Vitamin C: 1mg | Calcium: 292mg | Iron: 5mg