Teriyaki Tofu Donburi Bowl
This teriyaki tofu donburi bowl combines bold flavors, hearty textures, and wholesome nutrition, making it an easy tofu donburi recipe perfect for quick, healthy, and satisfying meals.
Ingredients
- 1 1/2 cups short grain rice
- 2 1/4 cups boiling water
- 600 g medium firm tofu
- 2 tbsp cornflour
- 2 tsp oil
- 1/2 cup teriyaki sauce
- 2 1/2 cups edamame beans, shelled
- 1 telegraph cucumber
- 1 avocado
- 2 tbsp mayonnaise
- 1 tsp sesame oil
Instructions
- Steam the rice: Rinse 1 1/2 cups short-grain rice until the water runs clear. Combine the rice, 2 1/4 cups boiling water, and a pinch of salt in a pot, then cover and bring to a boil. Reduce to low heat and cook for 12 minutes. Turn the heat off, keeping the lid on, and steam for another 5 minutes.
- Prepare the tofu: Pat 600 g medium firm tofu dry, then dice into 2 cm cubes. Toss gently in 2 tbsp cornflour with a pinch of salt and pepper until well-coated.
- Sear the tofu: Heat 2 tsp oil in a large fry pan over high heat. Cook the tofu cubes for 8-10 minutes, turning frequently until golden and crispy. Pour in 1/2 cup teriyaki sauce and cook for 2 minutes, allowing the sauce to reduce and coat the tofu.
- Boil the edamame: Bring a separate pot of water to a boil and cook 2 1/2 cups shelled edamame beans for 5 minutes. Drain and set aside.
- Assemble the veggies: Thinly slice 1 telegraph cucumber and 1 avocado. Mix 2 tbsp mayonnaise with 1 tsp sesame oil for the dressing.
- Assemble the bowl: Divide the cooked rice among four bowls. Top with edamame, tofu, cucumber, and avocado slices. Add a dollop of sesame mayo and serve immediately.