Vegan Beef Teriyaki Bowl
Savor the irresistible flavors of this Vegan Beef Teriyaki Bowl, a plant-based twist on a classic favorite that's as satisfying as it is wholesome. Featuring crispy, golden tofu as the star of the dish, this recipe is elevated by a rich and flavorful homemade teriyaki sauce crafted with low-sodium soy sauce, maple syrup, and vibrant ginger-garlic aromatics. Fresh, colorful vegetables like broccoli, red bell peppers, and julienned carrots bring crunch and nutrition, while fragrant jasmine rice serves as the perfect base to soak up every bit of the sweet and savory goodness. Topped with green onions and toasted sesame seeds for a finishing touch, this quick and easy dish comes together in just 35 minutes, making it ideal for busy weeknight dinners or meal prep. Packed with umami and entirely vegan, this bowl delivers on taste while supporting your healthy lifestyle!
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Recipe Information
Ingredients
- 400 g extra-firm tofu
- 2 tablespoons cornstarch
- 0.5 cup soy sauce (low sodium)
- 0.25 cup maple syrup
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 250 g broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 2 green onions, sliced
- 3 cups cooked jasmine rice
- 1 tablespoon toasted sesame seeds
- 2 tablespoons vegetable oil
- 1 cup water
- 1 tablespoon cornstarch
Instructions
Drain and press the tofu for 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
In a medium bowl, toss the tofu cubes with 2 tablespoons of cornstarch until evenly coated.
Heat 2 tablespoons of vegetable oil in a large pan over medium-high heat. Add the tofu and cook until golden and crispy on all sides, about 10 minutes. Remove the tofu from the pan and set aside.
In a small bowl, whisk together 0.5 cup of soy sauce, 0.25 cup of maple syrup, 1 tablespoon of sesame oil, 1 tablespoon of rice vinegar, minced garlic, and minced ginger to create the teriyaki sauce.
Mix 1 tablespoon of cornstarch with 1 cup of water to create a slurry, and add it to the teriyaki sauce.
Add the broccoli, red bell pepper, and carrot to the same pan and stir-fry for about 5 minutes, until the vegetables are tender-crisp.
Return the tofu to the pan along with the teriyaki sauce mixture. Cook for about 3-5 minutes, stirring frequently until the sauce has thickened and the tofu and vegetables are well coated.
Serve the tofu and vegetable mixture over a bed of cooked jasmine rice. Garnish with sliced green onions and toasted sesame seeds.
Enjoy your delicious Vegan Beef Teriyaki Bowl!
Nutrition Facts
Calories |
2245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4161 mg | 181% | |
| Total Carbohydrate | 298.6 g | 109% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 67.7 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3066 mg | 236% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 2592 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
