Vegan Chicken Teriyaki Bowl
Discover the perfect fusion of bold flavors and plant-based goodness with this Vegan Chicken Teriyaki Bowl! This recipe features crispy pan-fried tofu coated in cornstarch for an irresistibly golden exterior, tossed in a homemade teriyaki sauce crafted from soy sauce, maple syrup, fresh ginger, and garlic for a sweet and savory flair. Nestled atop a bed of fluffy rice and paired with tender-crisp broccoli, carrots, and red bell peppers, this dish is as visually vibrant as it is delicious. Finished with a sprinkle of sesame seeds and fresh green onions, this wholesome meal is an ideal choice for a quick weeknight dinner or meal prep option. Ready in just 50 minutes, it's a satisfying, vegan twist on the classic teriyaki bowl that’s loaded with flavor and nutrition.
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 2 tbsp cornstarch
- 0.5 cup soy sauce
- 0.25 cup maple syrup
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp fresh ginger, grated
- 2 garlic cloves, minced
- 1 tbsp brown sugar
- 4 cups cooked rice
- 2 cups broccoli florets
- 1 carrot, sliced
- 1 red bell pepper, sliced
- 1 tbsp sesame seeds
- 2 green onions, sliced
- 2 tbsp vegetable oil
Instructions
Press the extra-firm tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
In a large bowl, toss the tofu cubes with cornstarch until evenly coated.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the tofu cubes and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove from skillet and set aside.
In a small saucepan, combine soy sauce, maple syrup, rice vinegar, sesame oil, grated ginger, minced garlic, and brown sugar. Cook over medium heat, stirring frequently, until the sugar has dissolved and the sauce has thickened slightly, about 5 minutes.
In the same large skillet, add the remaining 1 tablespoon of vegetable oil. Add broccoli florets, sliced carrot, and sliced red bell pepper. Sauté until vegetables are tender-crisp, about 5-7 minutes.
Add the cooked tofu back into the skillet with the sautéed vegetables. Pour the teriyaki sauce over and stir to coat everything evenly. Cook for an additional 2-3 minutes to heat through.
Divide the cooked rice among four bowls. Top with the tofu and vegetable mixture.
Garnish each bowl with sesame seeds and sliced green onions before serving.
Nutrition Facts
Calories |
2710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.0 g | 103% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 397.8 g | 145% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 77.3 g | ||
| Protein | 107.9 g | 216% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1690 mg | 130% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1944 mg | 41% | |
*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.
