Teriyaki Tofu and Edamame Rice Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant bowl of seasoned rice topped with pan-fried teriyaki tofu and steamed edamame, finished with sesame oil. This japanese-inspired vegetarian (gluten-free) ready in about 45 minutes pairs firm tofu, teriyaki sauce, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.2 (15 ratings) Prep: 25 min Cook: 20 min Serves 4 Japanese cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rinse 2 cups short-grain rice under cold water until water runs clear, then combine with 2 cups water in a pot and bring to a boil.
  2. Step 2: Reduce heat to low, cover, and cook for 18 minutes. Remove from heat and let sit, covered, for 10 minutes.
  3. Step 3: Whisk together 1/4 cup teriyaki sauce, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sugar in a small bowl.
  4. Step 4: Heat a non-stick skillet over medium-high heat and add a thin layer of oil.
  5. Step 5: Add cubed tofu and cook for 4-5 minutes per side until golden brown and crispy.
  6. Step 6: Pour teriyaki sauce mixture over tofu and cook for 2 more minutes, stirring to coat.
  7. Step 7: Steam 1 cup shelled edamame for 3-4 minutes until bright green.
  8. Step 8: Fluff cooked rice and stir in 1 tsp sesame oil.
  9. Step 9: Divide rice into bowls, top with teriyaki tofu and steamed edamame, and garnish with sliced green onions and sesame seeds.

Frequently asked questions

How long does Teriyaki Tofu and Edamame Rice Bowl take to make?

Total time is about 45 minutes (25 min prep + 20 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 Teriyaki Tofu and Edamame Rice Bowl?

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 firm tofu from drying out.

Can I substitute ingredients in Teriyaki Tofu and Edamame Rice Bowl?

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 Teriyaki Tofu and Edamame Rice Bowl 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.

Is Teriyaki Tofu and Edamame Rice Bowl vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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