Teriyaki Tofu Rice Bowl 

Ingredients (1–2 servings)

For the tofu

• 200 g firm tofu, pressed and cut into cubes

• 1 tbsp cornstarch

• 1 tbsp olive oil (or neutral oil)

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika (optional)

• Salt and black pepper, to taste

For the teriyaki sauce

• 3 tbsp soy sauce

• 1 tbsp honey or maple syrup

• 1 tbsp rice vinegar

• 1 tsp sesame oil

• 1 tsp cornstarch

• 2 tbsp water

For the bowl

• 1 cup cooked white or brown rice

• 1/2 avocado, sliced

• 1/2 cup leafy greens (lettuce or spinach)

• Sesame seeds (optional)

• Chopped green onions or herbs (optional)

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Instructions

1. Prepare the tofu
   Pat the tofu dry with paper towels to remove excess moisture. Place the tofu cubes in a bowl and toss gently with cornstarch, garlic powder, smoked paprika, salt, and pepper until evenly coated.

2. Cook the tofu
   Heat olive oil in a non-stick pan over medium heat. Add the tofu cubes in a single layer and cook for 2–3 minutes per side until golden brown and crispy on all sides. Remove from heat briefly.

3. Make the teriyaki sauce
   In a small bowl, whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, cornstarch, and water until smooth.

4. Glaze the tofu
   Pour the sauce into the pan with the tofu. Return to medium heat and cook for 1–2 minutes, stirring gently, until the sauce thickens and coats the tofu with a glossy glaze.

5. Assemble the bowl
   Add warm rice to a serving bowl. Arrange the glazed tofu, avocado slices, and leafy greens neatly on top. Drizzle any remaining sauce over the rice.

6. Finish and serve
   Sprinkle with sesame seeds and chopped green onions if desired. Serve immediately while warm.