Quick Teriyaki Tofu and Rice Bowl with Vegetables
A one-pan Asian-inspired dish with crispy teriyaki-baked tofu, steamed rice, and crisp vegetables for a healthy, flavorful weeknight dinner. This japanese-inspired asian ready in about 40 minutes pairs soy sauce, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tsp, grated ginger
- 1 clove, minced garlic
- 2 cups, cooked jasmine rice
- 2 cups (broccoli, bell peppers, carrots), cut into thin strips mixed vegetables
- 1 tbsp vegetable oil
- 1 tbsp sesame seeds
- 2, sliced green onions
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp sesame oil, 1 tsp grated ginger, and 1 minced garlic clove.
- Step 2: Place 14 oz cubed tofu on a baking sheet lined with parchment paper, then pour the teriyaki glaze over the tofu, gently tossing to coat all pieces evenly.
- Step 3: Bake in the preheated oven for 20-25 minutes, flipping the tofu halfway through, until golden brown and caramelized.
- Step 4: While the tofu bakes, heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 cups mixed vegetables (broccoli, bell peppers, carrots) and stir-fry for 5-7 minutes until crisp-tender with slight charred edges.
- Step 5: Serve the baked teriyaki tofu over 2 cups cooked jasmine rice, top with the stir-fried vegetables, and garnish with 1 tbsp sesame seeds and 2 sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Teriyaki Tofu and Rice Bowl with Vegetables take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Quick Teriyaki Tofu and Rice Bowl with Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Quick Teriyaki Tofu and Rice Bowl with Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Quick Teriyaki Tofu and Rice Bowl with Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Quick Teriyaki Tofu and Rice Bowl with Vegetables?
Japanese asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
