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Teriyaki Tofu Brown Rice Bowls
with edamame / sesame kale

Active: 45 min Total: 45 min
Teriyaki sauce is the perfect combination of sweet and savory that takes this tofu rice bowl to the next level! Served with a side of edamame and sesame kale, this nutritious meal is packed with protein, whole grains, and leafy greens.
Smarts: Massaging the kale leaves with the dressing will allow the kale to tenderize and soften.
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Teriyaki Tofu Brown Rice Bowls:
  • Rice, uncooked brown - 3/4 cup
  • Tofu, extra-firm - 16 oz , 1/2" /1.3 cm cubes
  • Green onions - 2 stalks , chopped, green and white parts separate
  • Oil, cooking - 1 Tbsp
Teriyaki Sauce:
  • Garlic - 2 cloves , chopped
  • Ginger, fresh (opt) - 2 tsp , grated
  • Cornstarch - 1 Tbsp
  • Brown sugar - 3 Tbsp
  • Soy sauce, low-sodium - 3 Tbsp
  • Water - 1/2 cup
  • Vinegar, rice - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
Sesame Kale:
  • Kale - 5 oz , stems discarded and leaves chopped
  • Edamame, shelled - 1 cup
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 2 tsp
  • Salt - 1/2 tsp
  • Sesame seeds, white - 2 tsp

Nutrition Facts

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Prep

  1. Brown rice - (Double if making Wednesday’s meal.) Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check brown rice at ~45 min. Rice is done when it's tender and has absorbed all the water. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick cubes. (Can be done 1 day ahead)
  3. Make teriyaki sauce - Chop garlic. Grate ginger. Combine garlic, ginger, cornstarch, sugar, soy sauce, water, vinegar (portion for sauce), and sesame oil (portion for sauce). (Can be done up to 5 days ahead)
  4. Kale / Green onions - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  5. Edamame - If using frozen, defrost.

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Make

  1. Whisk together vinegar, sesame oil (portions for kale), and salt. Add kale leaves and toss to coat in dressing. Use your hands to rub dressing into leaves (this will tenderize them). Top with edamame and sesame seeds. Set aside.
  2. Heat a wok with cooking oil over medium-high heat. Add tofu and saute until tofu is golden brown, 4 to 6 minutes.
  3. Add white parts of green onions and saute for 1 minute.
  4. Pour teriyaki sauce over tofu and simmer until sauce thickens, ~1 minute.
  5. If rice was made ahead, reheat in the microwave (reserve half if doubled).
  6. Assemble bowls by topping rice with tofu, sauce, and green parts of green onions. Serve sesame kale on the side. Enjoy!

Nutrition Facts

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