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Tofu Teriyaki Bowls

Hands-on Time 15 minutes


  • 2 14 oz block extra-firm tofu
  • 3 Tbs sesame seeds
  • 1/2 cup tamari
  • 1/4 cup maple syrup
  • 2 Tbs tomato paste or ketchup without high-fructose corn syrup
  • 1 Tbs minced fresh ginger
  • 4-5 cups steamed broccoli use fresh or frozen
  • 5-6 green onions chopped


For the tofu bowls:

  • Cut the tofu into ½" cubes.
  • Stir the sesame seeds, tamari, maple syrup, tomato paste or ketchup and ginger together in a large bowl.
  • Add tofu cubes and toss to coat.
  • Remove tofu cubes from the sauce, reserving the sauce, and place tofu on a parchment lined sheet and bake at 350° for 30-40 minutes.
  • Stir the extra sauce into the hot, steamed broccoli. 
  • To serve, put cooked rice in each bowl and top with tofu, broccoli and chopped green onions.

For Instant Pot brown rice:

  • 1 cup brown rice
  • 1¼ cups water or vegetable broth
  • Place brown rice and water in the instant pot. Close the lid and seal. Cook the rice for 17 minutes on high pressure. Do a quick pressure release.
  • OR follow package directions for stovetop brown rice