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Teriyaki Tofu

This bowl made with delicious vegetables and tofu marinated in teriyaki sauce is delicious and filling.

Makes 3 bowls


1 cup of cooked rice

4 large leaves of kale

4 radishes

Micro greens and sesame seeds and lime juice, for topping

For the Tofu:

1 block of firm tofu

1 tablespoon of corn starch

1 tablespoon of water

1 tablespoon of brown sugar

1/2 cup of soy sauce

1/4 cup of apple cider vinegar

1 teaspoon of grated ginger

1 large minced clove of garlic

To make the sauce, mix the corn starch, water, brown sugar, soy sauce, apple cider vinegar, ginger, and garlic in a small saucepan. Stir constantly over medium heat until the sauce is bubbling and thickened. Remove from the heat.

Cut the block of tofu into thirds heightwise, then cut two times across the short side. Pour the teriyaki sauce over the tofu in a large, flat Tupperware. Marinade for at least 20 minutes.

Preheat the oven to 450 degrees F. Lay out the pieces of tofu on a greased pan and bake for 20 minutes, or until golden brown edges have been formed.

While the tofu is baking, cut the kale into strips. In a small pan*, heat up two tablespoons of water and sauté the kale in it.

Put together the bowl with rice, tofu, kale, sliced radishes, and micro greens. Sprinkle sesame seeds over the top and drizzle with lime juice. Enjoy!

*I used the pan I made the teriyaki sauce in, using the leftover sauce to give the kale the flavor!


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