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Teriyaki Tofu and Vegetable Rice Bowls

Name: Teriyaki Tofu and Vegetable Rice Bowls
Prep time: 37 min
Total time: 37 min
Cuisine: Japanese
Ingredients: extra-firm tofu — 397 g; cornstarch — 44 g; vegetable oil — 41 g; broccoli florets — 355 g; carrots — 120 g; soybean soy sauce — 79 g; light-brown sugar — 38 g; mirin — 30 g; rice wine vinegar — 11 g; garlic — 9 g; ginger — 15 g; dark sesame oil — 2 g; white rice — 355 g; scallions — 200 g; ground toasted sesame seeds — 15 g

Teriyaki Tofu and Vegetable Rice Bowls reads umami 5.9, salinity 4.6 and richness 4.5 on Palate's 0–10 flavor X-ray — a Japanese main, about 37 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 6.6 / 10
Sweet & Fruity — 3.9 / 10
Sour & Bright — 3.1 / 10
Bitter & Earthy — 1.7 / 10
Rich & Fat — 5.7 / 10
Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 5.9 · Salinity 4.6 · Richness 4.5 · Nutty 4.2 · Allium 3.9 · Sweetness 3.7 · Sourness 3.0 · Funk & Ferment 2.8 · Warm Spice 2.1 · Herbaceous 1.9 · Earthy 1.5 · Bitterness 1.2 · Floral 1.2 · Fruity 0.9

What's in it (15)

extra-firm tofu — 397 g
cornstarch — 44 g
vegetable oil — 41 g
broccoli florets — 355 g
carrots — 120 g
soybean soy sauce — 79 g
light-brown sugar — 38 g
mirin — 30 g
rice wine vinegar — 11 g
garlic — 9 g
ginger — 15 g
dark sesame oil — 2 g
white rice — 355 g
scallions — 200 g
ground toasted sesame seeds — 15 g

Time & effort: about 37 min · effort: involved

Nutrition (per 100 g, engine-estimated): 155.9 kcal, 5.1 g protein, 4.5 g fat, 24.9 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Press the tofu block between paper towels under a heavy pan for 15 minutes to force out excess moisture, then cut into 1-inch cubes. Toss the cubes with 2 tablespoons of the cornstarch (reserve the rest) until evenly coated.
Whisk the soy sauce, brown sugar, mirin, rice vinegar, garlic, and ginger together in a small bowl. In a separate small bowl, whisk the remaining 1 tablespoon cornstarch with 2 tablespoons water until smooth; set both aside.
Heat 2 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and pan-fry, turning every few minutes, until deeply golden and crisp on all sides, 8-10 minutes total. Transfer to a plate.
Add the remaining 1 tablespoon oil to the same skillet over medium heat. Add the broccoli and carrots and stir-fry until bright and just starting to soften, 4-5 minutes.
Add 2 tablespoons water to the skillet, cover, and steam the vegetables until the carrots are tender when pierced with a knife, 3-4 minutes.
Push the vegetables to one side of the skillet and pour in the soy sauce mixture; bring to a simmer, about 1 minute. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens enough to coat the back of a spoon, 1-2 minutes.
Return the crisped tofu to the skillet along with the sesame oil. Gently toss everything together until the tofu is glazed and heated through, about 1 minute.
Divide the warm rice among four bowls and top with the teriyaki tofu and vegetables. Finish with the scallions and sesame seeds.

Dishes with a similar flavor shape

Ground Turkey Teriyaki Bowl — Japanese
Teriyaki Beef Skewers — Japanese
Crispy Sesame Tofu Stir-Fry — Chinese-American
Hoisin-Glazed Pork Meatballs with Rice — Chinese-American
Egg Roll Bowl with Ground Turkey — Chinese-American

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.