Crispy Teriyaki Tofu Rice Bowls

These teriyaki tofu bowls are the weeknight dinner hero you never knew you needed — sticky, savory glaze coating golden cubes of crispy tofu over fluffy jasmine rice. The homemade teriyaki sauce comes together in minutes and tastes so much better than anything from a bottle. Top it all off with crunchy sesame seeds and fresh scallions for a bowl that looks fancy but takes almost no effort.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 1 lb extra-firm tofu, pressed and cut into 1-inch cubes
• 2 cups dry jasmine rice
• 3 tbsp low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch
• 2 tbsp vegetable oil
• 2 scallions, thinly sliced
• 1 tbsp toasted sesame seeds

Directions

1. Cook jasmine rice according to package directions and keep warm.
2. Whisk together soy sauce, honey, rice vinegar, sesame oil, and cornstarch in a small bowl until smooth and set aside.
3. Pat tofu cubes completely dry with paper towels — this is the key to getting them crispy.
4. Heat vegetable oil in a large non-stick skillet over medium-high heat, then add tofu in a single layer and cook undisturbed for 4 minutes until golden on the bottom.
5. Flip tofu cubes and cook another 3-4 minutes until all sides are lightly browned and crisp.
6. Pour the teriyaki sauce over the tofu and toss gently, cooking for 1-2 minutes until the sauce thickens and coats every piece.
7. Divide rice into bowls, top with glazed tofu, and finish with sliced scallions and sesame seeds.

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