CRISPY TERIYAKI TOFU BOWL 🍃

Name: CRISPY TERIYAKI TOFU BOWL 🍃
Cuisine: Asian, Japanese
Ingredients: 200g extra firm tofu, drained; 2 tbsp sesame oil; 2 tbsp tbsp soy; 1/2 tsp five spice; 2 tbsp teriyaki sauce; 100g radish, finely sliced; 3-4 tbsp rice wine vinegar; 120g carrot (about 1 large carrot), julienned or finely sliced; 1 cup frozen edamame, cooked; 1 tsp sesame oil; 1 tsp rice vinegar; 2 tsp sesame seeds; 2 portions of sticky rice; Sliced spring onion

1 step

CRISPY TERIYAKI TOFU BOWL 🍃 I first started making tofu like this for a sandwich recipe a little while back and since then I’ve added this crispy tofu bowl to my weekly meal rotation 💥 it’s really easy to make, once you’ve prepped the tofu it’s just a case of mixing up the salads while it’s roasting 🙌 If you’ve not tried tofu this way, do it! Such a game changer, the texture is lovely and crispy and this marinade makes it sooo moreish - i end up eating it straight from the tray 😂 Plenty of plant based protein from the edamame beans and tofu, and lots of fresh, crunchy goodness from the pickled radish and carrot 🥕 Recipe serves 2 For the crispy tofu: 200g extra firm tofu, drained 2 tbsp sesame oil 2 tbsp tbsp soy 1/2 tsp five spice 2 tbsp teriyaki sauce 100g radish, finely sliced 3-4 tbsp rice wine vinegar 120g carrot (about 1 large carrot), julienned or finely sliced 1 cup frozen edamame, cooked 1 tsp sesame oil 1 tsp rice vinegar 2 tsp sesame seeds 2 portions of sticky rice Sesame seeds Sliced spring onion

Updated at: Sun, 21 Jan 2024 13:32:49 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Nutrition per serving

Calories1034.3 kcal (52%)

Total Fat56.6 g (81%)

Carbs84.4 g (32%)

Sugars17.1 g (19%)

Protein50.5 g (101%)

Sodium1502.5 mg (75%)

Fiber17 g (61%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

200gextra firm tofu

drained

2 Tbspsesame oil

2 Tbspsoy

½ tspfive spice

2 Tbspteriyaki sauce

100gradish

finely sliced

3 Tbsprice wine vinegar

120gcarrot

large, julienned or finely sliced

1 cupfrozen edamame

cooked

1 tspsesame oil

1 tsprice vinegar

2 tspsesame seeds

2 portionssticky rice

spring onion

sliced

Instructions

Step 1

Preheat your oven to 220ºC or your air fryer to 180ºC. Use a peeler to peel the tofu into thin strips.   Mix the sesame oil, soy sauce and five spice together in a bowl using a fork or small whisk. Either dip the tofu strips into the marinade and lay over a lined baking tray, or spread them out on a lined tray and brush the marinade on both sides.   Roast in the oven for around 10 minutes at 220ºC or air fry at 180ºC for 6-10 minutes or until crispy and golden. Keep an eye on it to make sure it doesn’t burn. Pop the tofu onto some kitchen paper to soak up any excess oil once it’s cooked. Meanwhile, make the salads. Add the sliced radish to a small bowl and cover with the rice vinegar.   Add the carrot, edamame, sesame oil, seeds and rice vinegar to another bowl and mix together. Season with a pinch of salt.  Add a portion of rice to two bowls and load up with both salads and some crispy tofu. Drizzle the tofu with teriyaki sauce and garnish with sesame seeds and spring onion. Enjoy! 💛

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