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Crispy Tofu Teriyaki Bowl Easy Recipe with Quick-Pickled Cucumber Tutorial

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A quick and easy crispy tofu teriyaki bowl paired with tangy quick-pickled cucumbers, perfect for a satisfying plant-based meal with layers of flavor and texture.

Ingredients

Scale
  • 14 oz (400 g) firm or extra-firm tofu, pressed and cut into cubes
  • 2 tablespoons cornstarch
  • 2–3 tablespoons vegetable or canola oil
  • Salt and pepper, to taste
  • ¼ cup (60 ml) soy sauce or tamari
  • 2 tablespoons mirin (or substitute with a splash of rice vinegar plus 1 teaspoon sugar)
  • 2 tablespoons brown sugar or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 garlic clove, minced
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 1 medium cucumber, thinly sliced
  • ⅓ cup (80 ml) rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • Optional: pinch of red pepper flakes or a few black peppercorns
  • Steamed white or brown rice (about 2 cups cooked)
  • Optional garnishes: sliced green onions, toasted sesame seeds, or fresh cilantro

Instructions

  1. Press the tofu by wrapping it in a clean towel and placing a heavy object on top for at least 20 minutes to remove excess water.
  2. Prepare the quick-pickled cucumber by combining rice vinegar, sugar, salt, and optional red pepper flakes in a bowl. Stir until sugar dissolves, add sliced cucumber, toss to coat, and marinate for at least 15 minutes, stirring occasionally.
  3. Cut the pressed tofu into 1-inch cubes. Sprinkle with salt, pepper, and cornstarch, then toss gently to coat all sides.
  4. Make the teriyaki sauce by combining soy sauce, mirin, brown sugar, ginger, and garlic in a small saucepan. Simmer over medium heat, stirring to dissolve sugar. Add cornstarch slurry and cook 1-2 minutes until thickened. Stir in toasted sesame oil and remove from heat.
  5. Heat oil in a skillet over medium-high heat. Add tofu cubes in a single layer without crowding. Cook undisturbed for 3-4 minutes until golden and crisp on the bottom. Flip and cook other sides for 2-3 minutes each. Remove tofu from pan.
  6. Lower heat to medium, pour teriyaki sauce into skillet, add tofu back, and toss gently to coat. Cook 1-2 minutes until sauce clings and slightly caramelizes.
  7. Assemble the bowl by spooning steamed rice into bowls, arranging glazed tofu on top, and adding quick-pickled cucumber. Garnish with sliced green onions and sesame seeds if desired.

Notes

Press tofu well for at least 20 minutes to ensure crispiness. Use cornstarch coating to create a light crust without deep frying. Cook tofu undisturbed until golden before flipping. Stir pickles occasionally while marinating. For gluten-free, use tamari instead of soy sauce and substitute mirin accordingly. Leftovers can be reheated in a skillet or air fryer to regain crispiness.

Nutrition

Keywords: crispy tofu, teriyaki bowl, quick-pickled cucumber, plant-based, vegan, easy dinner, tofu recipe, gluten-free option

Find it online: https://prismtaste.com/crispy-tofu-teriyaki-bowl-easy-recipe-with-quick-pickled-cucumber-tutorial/