Vegetarian Beef Teriyaki Bowl
Transform your weeknight menu with this vibrant Vegetarian Beef Teriyaki Bowl, a plant-based twist on the beloved classic! Made with protein-packed firm tofu, crispy stir-fried veggies, and a luscious homemade teriyaki sauce crafted from soy sauce, mirin, and brown sugar, this dish is bursting with rich, umami flavors. Perfectly paired with a bed of fluffy rice and garnished with sesame seeds and fresh green onions, this recipe offers a guilt-free way to satisfy your teriyaki cravings. Ready in just 50 minutes and serving up to four, it’s an easy, wholesome, and flavorful dinner that will delight vegetarians and meat-lovers alike. Whether you're exploring meatless meals or looking for quick dinner inspiration, this recipe is sure to impress! Keywords: Vegetarian Teriyaki Bowl, tofu teriyaki, homemade teriyaki sauce, plant-based dinner, quick weeknight recipes.
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Recipe Information
Ingredients
- 14 oz Firm Tofu
- 0.5 cup Soy Sauce
- 0.25 cup Mirin
- 0.25 cup Brown Sugar
- 1 tsp Ground Ginger
- 3 Garlic Cloves, minced
- 1 tbsp Cornstarch
- 2 tbsp Water
- 2 tbsp Vegetable Oil
- 2 cups Broccoli Florets
- 1 Red Bell Pepper, sliced
- 1 Carrot, sliced
- 4 cups Cooked Rice
- 1 tbsp Sesame Seeds
- 2 Green Onions, sliced
Instructions
Drain and press the tofu to remove excess moisture. Once pressed, cut the tofu into bite-sized cubes.
In a small saucepan, combine the soy sauce, mirin, brown sugar, ground ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar has dissolved.
In a small bowl, mix the cornstarch with water to form a slurry. Add this slurry to the simmering sauce, and continue to cook until the mixture has thickened. Then, remove from heat and set aside.
Heat 1 tablespoon of vegetable oil in a non-stick pan over medium-high heat. Add the tofu and cook until golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the remaining tablespoon of vegetable oil. Add the broccoli florets, sliced red bell pepper, and sliced carrot. Stir-fry the vegetables until they are tender-crisp, approximately 5-7 minutes.
Return the tofu to the pan with the vegetables and pour the teriyaki sauce over the top. Stir gently to coat the tofu and vegetables evenly in the sauce. Cook for an additional 2-3 minutes until everything is heated through.
To serve, divide the cooked rice among four bowls. Top each bowl with the teriyaki tofu and vegetable mixture.
Garnish with sesame seeds and sliced green onions. Serve immediately.
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 19.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4808 mg | 209% | |
| Total Carbohydrate | 337.8 g | 123% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 82.1 g | ||
| Protein | 85.4 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 911 mg | 70% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 1906 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.
