Baked Tofu Teriyaki Buddha Bowl

5 from 3 votes

Baked Tofu Teriyaki Buddha Bowl

This delicious baked tofu teriyaki is SO easy and makes for a perfect weeknight dinner recipe. The homemade sticky teriyaki sauce has a perfect sweet and salty balance of flavors and is made within 10 minutes while the cubes of tofu crisp and roast in the oven. Vegan, simple and great for the whole family!

Prep Time10

Cook Time30

Total Time40

Course: dinner

Cuisine: American

Keyword: Bowl, buddha, easy, healthy, recipe, teriyaki, Vegan, vegetarian

Servings: servings

Calories: 470kcal

Author: Jessica Laroche

Ingredients

For the baked crispy tofu

14-16 oz extra firm tofu drained and patted dry
salt optional
2 tbsp cornstarch
avocado oil spray optional

For the teriyaki sauce

½ cup water
½ cup soy sauce
½ cup maple syrup
2 tbsp rice vinegar
2 cloves of garlic crushed
1 inch ginger (or about 1 teaspoon) peeled and grated
1 green onion sliced
1 ½ tbsp cornstarch
1 tsp sesame oil optional if looking for an oil-free recipe

To serve

cooked brown rice about ¾ cup per person
1 cup frozen edamame thaw
1 head broccoli cut in florets
8 oz shiitake mushrooms sliced
pineapple diced
green onions sliced, for topping
sesame seeds for topping

Instructions

Get ready

If you are cooking grains from scratch, then start by cooking this first as it can take up to 40 minutes to cook (for example brown rice). See below for more tips on cooking grains.
Pre-heat the oven to 400º and line a baking sheet with parchment paper.

Bake the tofu

Cube the tofu (about 1 inch size) and transfer to a bowl. Then, sprinkle some salt over (optional) and also the cornstarch. Toss well using your fingers.
Transfer the tofu over the prepared baking sheet (space them out) and spray some oil over (oil is optional, but will help crisp the tofu).
Bake in the oven for about 25-30 minutes, flipping halfway through.

Make the teriyaki sauce

While the tofu is baking, make the sauce.
In a small sauce pan, combine all the teriyaki sauce ingredients (soy sauce, maple syrup, water, rice vinegar, garlic, ginger, green onion, cornstarch and sesame oil). Whisk well until there are no clumps of cornstarch anymore and then, turn on the heat and bring to a simmer.
Once it starts to simmer, then keep cooking for about 1-2 minutes or until the sauce gets thicker. Then, remove from the heat and set aside.

Make the rest

Roast the sliced shiitake mushrooms in a large non stick pan with a little oil until browned (5-6 minutes).
Steam or boil the broccoli using either the stove or the microwave. To cook it in the microwave, simply place the broccoli florets in a bowl and cover with water and then, place a plastic cling over. Cook for 5-7 minutes or until done to your taste. Careful when removing the cling as the steam can burn.
Thaw the edamame in hot water (about 10 min) + drain and also, dice the pineapple in bite-size chunks.

Build the buddha bowl

When ready to eat, transfer the roasted tofu to the pot with the teriyaki sauce and toss to combine.
Then, add some rice in your serving bowls and top with the saucy teriyaki tofu.
Top with the pineapple, broccoli, shiitake mushrooms and edamame. Drizzle more of the sauce over.
Garnish with sliced green onions and sesame seeds. Enjoy!

Video

Notes

The tofu teriyaki is best when enjoyed right away as the tofu will be crispier when just baked. But, I find it also makes for great leftovers! Just keep in an air-tight container in the fridge for up to 3 days.
If you don't have the time to cook brown rice from scratch, then you can also heat up some frozen cooked brown rice or even, pantry-stable single portion cooked brown rice too. Those are SO handy during a busy week. Quinoa also cooks much quicker than brown rice, something to keep in mind.
You can serve the baked tofu teriyaki in so many ways! Another favorite is to serve it over noodles (try with udon or ramen) with a side of steamed veggies or in lettuce wraps topped with avocado and red onions. Feel-free to also include more toppings in your buddha bowl such as cauliflower, carrots, purple cabbage, leafy greens, green cabbage, green beans, asparagus, colorful peppers, etc.
To make this recipe gluten-free, swap the soy sauce for GF tamari sauce and also, be sure to use a GF grain.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition