Teriyaki Tofu Bowl

This Teriyaki Tofu Bowl is a simple meal of tofu and broccoli in a quick homemade teriyaki sauce. These Broccoli Tofu Bowls take only 25 minutes to make and are completely vegan, gluten-free, and oil-free!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 414

Author Elizabeth

Ingredients

1 14 Ounce Block Extra Firm Tofu
3 Heads Broccoli cut into florets
To Serve: white rice, green onions, sesame seeds

Teriyaki Sauce

¼ Cup Liquid Aminos, Tamari, or Soy Sauce
¼ Cup Water
2 Tablespoons Date or Maple Syrup
2 Teaspoons Arrowroot Powder or Cornstarch
3 Cloves Minced Garlic
½ Teaspoon Black Pepper
¼ Teaspoon Ground Ginger

Instructions

Make the teriyaki sauce by whisking the liquid aminos, water, date syrup, arrowroot, garlic, pepper, and ginger.
Cube the tofu.
In a large skillet, heat ¼ cup of the of teriyaki sauce over medium-high. Add the tofu and cook 5-7 minutes - stir occasionally, allow the tofu to brown a minute or two on each side.
Add the broccoli and remaining ¼ cup of teriyaki sauce. Turn the heat to medium, cover and cook 3-5 minutes until the broccoli is tender.
Serve over a bed of rice with a garnish of sliced scallions and sesame seeds.

Notes

*Nutrition facts calculated to include 1 cup of dry white rice.

Nutrition