This is one of my go-to dinners when I want something fast, tasty, and filling.
It’s sweet, savory, and just the right amount of crispy from the tofu.
The sauce coats everything perfectly, and when it soaks into the fluffy rice—chef’s kiss.
You can make it in under 30 minutes, and it’s all done in one pan and a pot. No fuss.
What You’ll Need
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1 tablespoon neutral oil (like avocado or canola)
- 1 cup white jasmine rice
- 2 cups broccoli florets
- 2 tablespoons soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- ½ tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Salt to taste
- Optional: sesame seeds and sliced green onions for garnish
Why I Love This Recipe
I’ve made this dish more times than I can count. It’s the kind of meal you crave at the end of a long day. It’s simple, flavorful, and totally satisfying. The first time I made it, I knew it was going into my weekly rotation.
- The tofu gets perfectly crispy and golden without deep frying
- The teriyaki sauce is homemade but takes only minutes
- It uses basic pantry ingredients I almost always have
- Feels like takeout but healthier and cheaper
- Everything comes together fast with minimal cleanup
Servings and Cook Time
Serves: 4
Total Time: 25–30 minutes
Macros (Per Serving – Approximate)
- Calories: 350
- Protein: 15g
- Carbs: 45g
- Fat: 12g
- Fiber: 4g
- Sugar: 9g
Why This Recipe Works (Quick Science)
- Pressing the tofu removes extra moisture, so it gets crispy when cooked
- Coating the tofu in cornstarch before frying gives it a light crust
- The cornstarch slurry in the sauce helps it thicken quickly and cling to the tofu
- Broccoli is steamed just enough to stay bright and slightly crisp
- Cooking the rice separately keeps it fluffy and not sticky
Common Mistakes
- Not pressing the tofu enough: Too much moisture = soggy tofu
- Skipping the cornstarch coating: This step is key for that crispy bite
- Overcooking the broccoli: It should be vibrant green and just tender
- Burning the garlic or ginger: Add them gently and don’t crank the heat
- Using too much sauce at once: Pour it in gradually so the tofu stays crisp
What to Serve With
- Extra steamed rice or brown rice
- Pickled cucumbers or radish
- Miso soup
- A side of edamame
- Fresh mango or pineapple slices for a sweet contrast
FAQ
Can I make this gluten-free?
Yes! Just use tamari instead of soy sauce.
Do I have to press the tofu?
Yes, otherwise it won’t crisp up properly. You can use a tofu press or wrap it in paper towels and weigh it down with a pan.
Can I bake the tofu instead of frying?
Yep. Toss it in oil and cornstarch and bake at 400°F for 25–30 minutes, flipping halfway.
How long does it last in the fridge?
It keeps well for 3–4 days. Reheat in a pan or microwave.
Pro Tips
- Use extra-firm tofu and really press it well for best texture
- A nonstick pan helps keep the tofu from tearing
- Make the rice first and keep it warm while everything else cooks
- Mix the teriyaki sauce in advance so it’s ready to go
- You can steam the broccoli in the microwave to save time
Tools Required
- Nonstick skillet or frying pan
- Medium pot (for rice)
- Small saucepan (for sauce – optional)
- Mixing bowls
- Measuring spoons
- Tongs or spatula
- Knife and cutting board
- Tofu press or paper towels + heavy object
Substitutions and Variations
- Swap tofu for tempeh or cooked chicken
- Use maple syrup instead of honey for vegan
- Add bell peppers or snap peas for more veggies
- Try brown rice or quinoa instead of white rice
- Use frozen broccoli if fresh isn’t available
Make-Ahead Tips
- Press and cube the tofu earlier in the day and store in the fridge
- Make the teriyaki sauce in advance—it lasts 4–5 days in the fridge
- Cook the rice ahead of time and reheat gently with a splash of water
Instructions
Step 1: Cook the Rice
Bring 2 cups of water and a pinch of salt to a boil. Add 1 cup of jasmine rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 more minutes. Fluff with a fork.
Step 2: Press and Cube the Tofu
Wrap 1 block (14 oz) of extra-firm tofu in paper towels and press under a heavy pan or tofu press for 15 minutes. Then cut into 1-inch cubes.
Step 3: Coat the Tofu
Toss the tofu cubes in 2 tablespoons of cornstarch until fully coated and no white powder remains.
Step 4: Crisp the Tofu
Heat 1 tablespoon of neutral oil in a nonstick skillet over medium-high. Add tofu cubes in a single layer. Cook for 3–4 minutes per side until golden brown and crispy. Remove and set aside.
Step 5: Steam the Broccoli
Steam 2 cups of broccoli florets for 4–5 minutes until bright green and tender-crisp. You can use a steamer or microwave in a bowl with 2 tablespoons of water, covered.
Step 6: Make the Teriyaki Sauce
In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon honey or maple syrup, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1 clove minced garlic, and 1 teaspoon grated ginger. Stir in the ½ tablespoon cornstarch mixed with 2 tablespoons water (slurry).
Step 7: Combine Tofu and Sauce
Return tofu to the skillet over medium heat. Pour sauce over the tofu and toss for 1–2 minutes until thick and sticky, coating every piece.
Step 8: Assemble and Serve
Spoon fluffy white rice into a shallow bowl. Top with teriyaki tofu and steamed broccoli. Sprinkle with sesame seeds and sliced green onions if using. Serve hot.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat in a pan or microwave. Add a splash of water to loosen the sauce. Tofu may lose a bit of crispiness but will still taste great.
Wrap-Up
If you’re looking for a fast, flavorful dinner that feels like comfort food but doesn’t weigh you down, this teriyaki tofu bowl is it. It’s fresh, filling, and comes together with pantry staples. Give it a try and let me know how it went in the comments—I’d love to hear your tweaks or answer any questions!