Can I make this ahead?

Yes. The components or finished dish hold well if properly chilled and stored.

Can I adjust the seasoning?

Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Crispy baked tofu glazed in homemade teriyaki over rice

Teriyaki Tofu Bowl

Name: Teriyaki Tofu Bowl
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 bowls
Cuisine: Asian, Japanese
Ingredients: 14 oz extra-firm tofu, pressed and cubed; 2 cups jasmine rice; 3 tbsp soy sauce; 2 tbsp mirin; 1 tbsp maple syrup; 1 tsp cornstarch; 1 tbsp rice vinegar; 2 cups broccoli florets; 1/2 cup shelled edamame; 1 carrot, pickled or shredded; 1 tbsp sesame seeds; 1 tbsp vegetable oil

55 minEasy

Prep Time

25 min

Cook Time

30 min

Total Time

55 min

Servings

4 bowls

Difficulty

Easy

Cost

Budget

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Teriyaki Tofu Bowl

Crispy baked tofu glazed in homemade teriyaki over rice

A satisfying plant-based bowl with crispy teriyaki-glazed tofu, steamed broccoli, edamame, and pickled carrots over jasmine rice.

25m

Prep Time

30m

Cook Time

55m

Total Time

Servings

Easy

Difficulty

Budget $

Cost

Asian Cuisine Japanese Cuisine Main Course Vegetarian Vegan Dairy-Free

Sarah Chen

January 18, 2026(Updated April 12, 2026)

Tofu bowls get a bad reputation because many of them are bland, but the problem is usually the tofu preparation, not the concept. When you press the tofu properly and bake it until the edges are firm and slightly chewy, it becomes a genuinely good vehicle for a sticky, savory-sweet teriyaki glaze.

This bowl surrounds the tofu with steamed broccoli, edamame, and quick-pickled carrots, giving you enough variety in texture and flavor that each bite stays interesting.

Ingredients

14 oz extra-firm tofu, pressed and cubed
2 cups jasmine rice
3 tbsp soy sauce
2 tbsp mirin
1 tbsp maple syrup
1 tsp cornstarch
1 tbsp rice vinegar
2 cups broccoli florets
1/2 cup shelled edamame
1 carrot, pickled or shredded
1 tbsp sesame seeds
1 tbsp vegetable oil

Instructions

1
Press the tofu for at least 15 minutes, then cut into cubes and toss with a tablespoon of soy sauce and the oil.
2
Bake the tofu at 425F for 25 minutes, flipping halfway, until crispy.
3
Whisk together the remaining soy sauce, mirin, maple syrup, rice vinegar, and cornstarch in a small saucepan and simmer until thickened.
4
Steam the broccoli and edamame until bright green and just tender.
5
Toss the baked tofu in the teriyaki sauce.
6
Divide the rice among bowls, top with tofu, broccoli, edamame, and pickled carrots, and sprinkle with sesame seeds.

Serving Suggestions

Ways to Serve This Dish

Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

DepthPantry

Test Kitchen Pick

Mirin

Helpful Pantry Staple

Why the mirin matters

Mirin quietly rounds out sauces like this with sweetness and gloss. It is one of those ingredients you notice more when it is missing.

This adds balance, not just sweetness.

Rounds out saltier sauces
Useful in glazes, noodle dishes, and marinades

A bottle of mirin becomes surprisingly versatile once it is in the pantry.

Shop mirin for this recipe

Tips & Storage

Pro Tips

Freeze and thaw the tofu before pressing for an even chewier texture.
The teriyaki sauce keeps in the fridge for a week and works on anything.

Storage

Refrigerate leftovers in airtight containers for up to 4 days.

Reheating

Reheat gently on the stovetop, in the oven, or in the microwave until hot.

Nutrition Facts

Per serving (1 bowl) · 4 servings

Calories410

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein18g

Carbohydrates60g

Fat11g

Fiber5g

Sugar14g

Sodium620mg

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Can I make this ahead?: Yes. The components or finished dish hold well if properly chilled and stored.
Can I adjust the seasoning?: Yes. Taste near the end and adjust salt, acid, or heat so it suits the way you like to cook and eat.

Explore More

More Asian Recipes More Japanese Recipes More Main Course Vegetarian Recipes Vegan Recipes Dairy-Free Recipes Stovetop Recipes Oven Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Press the tofu for at least 15 minutes, then cut into cubes and toss with a tablespoon of soy sauce and the oil.
2
Bake the tofu at 425F for 25 minutes, flipping halfway, until crispy.
3
Whisk together the remaining soy sauce, mirin, maple syrup, rice vinegar, and cornstarch in a small saucepan and simmer until thickened.
4
Steam the broccoli and edamame until bright green and just tender.
5
Toss the baked tofu in the teriyaki sauce.
6
Divide the rice among bowls, top with tofu, broccoli, edamame, and pickled carrots, and sprinkle with sesame seeds.

Tips & Storage

Pro Tips

Freeze and thaw the tofu before pressing for an even chewier texture.
The teriyaki sauce keeps in the fridge for a week and works on anything.

Storage

Refrigerate leftovers in airtight containers for up to 4 days.

Reheating

Reheat gently on the stovetop, in the oven, or in the microwave until hot.

Teriyaki Tofu Bowl

Teriyaki Tofu Bowl

Teriyaki Tofu Bowl

Ingredients

Instructions