Teriyaki Tofu Rice Bowls with Edamame

Ingredients

• 🍚Brown Rice, rinsed1 cup
• 💧Water2 cup
• 🧊Extra Firm Tofu, pressed and cut into 2 cm cubes14 oz
• 🌽Cornstarch2 tbsp
• 🧂Sea Salt (fine)to taste
• 🧂Black Pepper (ground)to taste
• 🥢Soy Sauce, gluten-free tamari3 tbsp
• 🍯Maple Syrup2 tbsp
• 🥢Rice Vinegar1 tbsp
• 🧄Garlic, minced2 clove
• 🫚Ginger (ground), finely grated1 tbsp
• 🥢Sesame Oil (toasted)2 tsp
• 🫛Frozen Edamame, thawed1 cup
• 🥒Cucumber, thinly sliced1 cup
• 🥕Carrot, julienned1 cup
• 🧅Scallions, thinly sliced4 stalk
• 🌻Sesame Seeds1 tbsp
• 🫒Cooking Oil1 tbsp

Contains Corn, Garlic, Gluten, Onion, Sesame, Soy, Sulphites. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Rinse the rice

   Tip the Brown Rice into a fine sieve and rinse it under cold Water, swishing it with your fingers for about 30 seconds until the runoff turns from cloudy to nearly clear. If the water stays milky, keep going a little longer — that surface starch would make the cooked grains sticky instead of fluffy.

   1 min
2. 2

   Start the rice

   Set a large saucepan over high heat and bring the rinsed Brown Rice and Water to a lively boil, then immediately cover, drop the heat to low, and let it cook for about 35 minutes. The surface should go from bubbling hard to a quiet steam-only simmer; if it boils uncovered, the grains can split before the centre turns tender.

   35 min
3. 3

   Press and cube tofu

   Pat the Extra Firm Tofu dry with a clean towel, then cut it into even 2 cm cubes on a chopping board so each piece has flat sides for browning. If the cubes crumble a little, press them gently back together — neat edges help the coating cling instead of falling off in the skillet.

   5 min
4. 4

   Coat the tofu

   Toss the tofu cubes in a mixing bowl with the Cornstarch, Sea Salt (fine), and Black Pepper (ground) until every side looks lightly dusty and evenly clings. If you see bare wet patches, keep tossing for a few more seconds — those spots would steam instead of crisping in the skillet.

   2 min
5. 5

   Mix the glaze

   Whisk the Soy Sauce, Maple Syrup, Rice Vinegar, Garlic Cloves, and Fresh Ginger together in a small bowl until the syrup loosens and the mixture looks smooth and glossy. If the garlic wants to clump, keep whisking for a few more seconds — a fully blended glaze will coat the tofu evenly instead of leaving sharp raw pockets.

   3 min
6. 6

   Slice the vegetables

   Cut the Cucumber into thin half-moons, julienne the Carrot into matchsticks, and slice the Scallions into fine diagonal rings on a chopping board. Keep the cuts slender and even so the vegetables stay crisp and fresh-looking in the bowls; if the carrot pieces are too thick, shave them thinner so they don't feel woody against the rice.

   6 min
7. 7

   Crisp the tofu

   Set a large nonstick skillet over medium-high heat with the Cooking Oil and the Sesame Oil (toasted), then add the tofu in a single layer and leave it alone for about 3 minutes. Turn the cubes with tongs and keep cooking for another 3-4 minutes until the edges are deep golden and the surfaces feel firm; if they stick at first, give them a little more time instead of forcing them up early.

   7 min
8. 8

   Glaze the tofu

   Pour the soy mixture into the skillet and toss the tofu with a wooden spoon, letting the sauce bubble hard for about 2 minutes until it thickens to a shiny coat. Keep the pieces moving so the garlic doesn't catch on the hot base; when the glaze clings and leaves a glossy trail on the skillet, it is ready to come off the heat.

   2 min
9. 9

   Warm the edamame

   Scatter the Frozen Edamame into the still-hot skillet and stir them through the leftover glaze for about 1 minute, just until they turn bright green and hot through. If the skillet looks dry, add a spoonful of Water so the beans steam instead of sticking to the sugary residue.

   1 min
10. 10

    Build the bowls

    Spoon the cooked Brown Rice into bowls and mound the glazed tofu and edamame over the top, then tuck the cucumber and carrot alongside the hot rice so the cool and warm elements stay distinct. Finish with the Scallions and Sesame Seeds over the top; if the bowl looks crowded, let the vegetables sit on one side so the glossy tofu stays visible.

    3 min
11. 11

    Serve hot

    Bring the bowls to the table right away and serve while the rice is steamy and the tofu glaze still shines. If you want the cleanest bite, give each bowl a gentle toss at the table just before eating so the sauce lightly coats the rice without smearing the fresh vegetables.

    1 min

Nutrition per serving