Grilled Teriyaki Tofu Bowls Recipe

Tofu: Firm tofu is ideal for grilling as it holds its shape well and absorbs flavors effectively.

Soy sauce: A salty, umami-rich sauce made from fermented soybeans, essential for the teriyaki marinade.

Mirin: A sweet Japanese rice wine used for cooking, adding a mild sweetness to the dish.

Sake: A Japanese rice wine that enhances the depth of flavor in the marinade.

Sugar: Adds sweetness to balance the saltiness of the soy sauce.

Ginger: Freshly grated ginger adds a spicy, aromatic kick to the marinade.

Garlic: Minced garlic provides a robust, savory flavor.

Vegetable oil: Used for grilling the tofu, ensuring it gets a nice, golden-brown crust.

Rice: Cooked rice serves as the base of the bowl, providing a neutral backdrop for the other flavors.

Broccoli: Steamed broccoli adds a nutritious, green element to the bowl.

Carrot: Julienne-cut carrots add a sweet, crunchy texture.

Avocado: Sliced avocado adds a creamy, rich component to the dish.

When pressing the tofu, use a tofu press or place it between two plates with a heavy object on top, like a cast-iron skillet, to ensure maximum water removal. This step is crucial for achieving a firmer texture that will hold up well on the grill. Additionally, for an extra layer of flavor, consider marinating the tofu overnight in the teriyaki sauce. This allows the tofu to absorb more of the marinade, resulting in a richer taste.

• firm tofu - Substitute with tempeh: Tempeh has a similar texture and can absorb flavors well, making it a great alternative for tofu in this recipe.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• mirin - Substitute with rice vinegar with a pinch of sugar: Rice vinegar with a pinch of sugar can mimic the sweetness and acidity of mirin.

• sake - Substitute with dry sherry: Dry sherry provides a similar depth of flavor and slight sweetness that sake offers.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and also add a slight floral note to the dish.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in place of fresh ginger, though it is more concentrated, so use less.

• garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it is more concentrated, so use less.

• vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative and has a pleasant flavor that complements the dish.

• cooked rice - Substitute with quinoa: Quinoa is a nutritious alternative to rice, offering more protein and a slightly nutty flavor.

• steamed broccoli - Substitute with steamed green beans: Green beans have a similar texture and can be steamed to provide a comparable crunch and flavor.

• carrot julienned - Substitute with bell pepper strips: Bell pepper strips can add a similar crunch and a different but complementary flavor to the dish.

• avocado sliced - Substitute with edamame: Edamame provides a similar creamy texture and adds a boost of protein to the dish.

• Allow the grilled tofu to cool completely before storing. This prevents condensation from forming, which can make the tofu soggy.
• Store the cooked rice separately from the other ingredients to maintain its texture. Place it in an airtight container and refrigerate.
• For the steamed broccoli and julienned carrot, store them in a separate container. This helps keep their crispness intact.
• The avocado slices should be stored in an airtight container with a squeeze of lemon juice to prevent browning. Alternatively, you can add fresh avocado when you’re ready to eat.
• To freeze the grilled tofu, place the cooled pieces on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the tofu to a freezer-safe bag or container.
• When ready to eat, thaw the tofu in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.
• The cooked rice can also be frozen. Spread it out on a baking sheet to cool quickly, then transfer to a freezer-safe bag. Flatten the bag to remove excess air and freeze.
• To reheat the rice, sprinkle a little water over it and microwave until hot, or reheat in a skillet with a splash of water.
• Assemble the bowls just before serving to maintain the best texture and flavor of each ingredient.

• Microwave Method:

  1. Place the grilled tofu and rice in a microwave-safe dish.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. Add the steamed broccoli, carrot, and avocado slices, and heat for an additional 30 seconds if needed.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of vegetable oil to the pan.
  3. Add the grilled tofu and rice, stirring occasionally to prevent sticking.
  4. Once heated through, add the steamed broccoli and carrot, cooking for an additional 2-3 minutes.
  5. Remove from heat and add the avocado slices just before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the grilled tofu and rice in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until heated through.
  5. Add the steamed broccoli and carrot for the last 5 minutes of baking.
  6. Add the avocado slices after removing from the oven.

• Steamer Method:

  1. Place the grilled tofu and rice in a heatproof dish that fits into your steamer.
  2. Steam for 5-7 minutes, or until heated through.
  3. Add the steamed broccoli and carrot for the last 2-3 minutes of steaming.
  4. Add the avocado slices just before serving.

• Tofu press: Used to press the tofu and remove excess water, ensuring a firmer texture for grilling.

• Knife: Essential for cutting the tofu into cubes and julienning the carrot.

• Cutting board: Provides a stable surface for cutting the tofu, carrot, and avocado.

• Mixing bowl: Used to mix the marinade ingredients and marinate the tofu.

• Grater: Used to grate the ginger for the marinade.

• Garlic press: Handy for mincing the garlic quickly and efficiently.

• Measuring cups: Used to measure the soy sauce, mirin, and sake accurately.

• Measuring spoons: Used to measure the sugar and vegetable oil.

• Grill pan: Used to grill the tofu until it is golden brown on all sides.

• Spatula: Helps to turn the tofu cubes while grilling to ensure even cooking.

• Rice cooker: Convenient for cooking the rice perfectly.

• Steamer basket: Used to steam the broccoli until tender.

• Serving bowls: Used to assemble and serve the final dish.

• Sesame seeds: Used as a garnish to add a finishing touch to the dish.

Press the tofu ahead: Press the tofu in advance and store it in the fridge to save time during preparation.

Marinate overnight: Marinate the tofu the night before to enhance flavor and reduce prep time.

Use pre-cooked rice: Opt for pre-cooked rice or microwaveable rice packets to cut down on cooking time.

Pre-cut vegetables: Buy pre-cut vegetables like broccoli and carrots to minimize chopping time.

Batch cook: Grill extra tofu and store it for future meals to save time on busy days.