Teriyaki Tofu Bowl

Name: Teriyaki Tofu with Vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 tablespoons of Primal Kitchen Avocado Oil; 14 ounces firm tofu; 1/3 cup + 1 tablespoon gluten-free flour or cornstarch; ¼ teaspoon black pepper; 1/4 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 cup + 2 tablespoons Primal Kitchen No Soy Teriyaki Sauce; 2 tablespoons coconut aminos; 1/2 teaspoon garlic powder; ½ teaspoon ground ginger; Pinch of red chili flakes; Drizzle of sesame oil; 2 tablespoons of Primal Kitchen Avocado Oil; 2-inch piece of ginger, thinly sliced; 5 cloves of garlic, crushed; 2 medium red bell peppers, thinly sliced; 2 small bunches broccolini; 1/4 cup coconut aminos; 2 teaspoons sesame oil; 2-3 stalks of scallions, thinly sliced; Cauliflower rice, cooked; Sesame seeds, sesame oil, additional teriyaki sauce, sriracha

March 14, 2024

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When it comes to flavor, tofu is a master of disguise. Made from soybeans, it takes on the flavor of anything you cook it in, from broth and gravy to sauces and condiments. In this easy tofu recipe, we paired pan-fried cubes of this vegan protein with Primal Kitchen No-Soy Teriyaki Sauce for a sweet and savory bite that even die-hard meat eaters will love. It's as crave-worthy as your favorite takeout meal (or dare we say even better), made fresh at home!

Our teriyaki is made with real ingredients you can trust, like coconut aminos and orange juice concentrate for a dash of sweetness, and without the cane sugar or corn syrup found in most restaurant sauces. You get all the same delicious teriyaki flavor without compromising on quality or taste. Crisped until beautifully golden and paired with a seasoned broccolini stir-fry mixture, serve it as a lighter lunch plate or atop cauliflower rice for a hearty and filling dinner bowl.

Teriyaki Tofu with Vegetables

Rated 5.0 stars by 1 users

Servings

Prep Time

20-25 minutes

Cook Time

20 minutes

Calories

412

Featuring Primal Kitchen Avocado Oil and No-Soy Teriyaki Sauce, this easy tofu dish bursts with ginger, garlic, and a medley of stir-fried veggies, all served atop cauliflower rice for a gluten-free delight. Perfect for a wholesome, delicious meal that's sure to satisfy.

Ingredients

For the tofu:

3 tablespoons of Primal Kitchen Avocado Oil
14 ounces firm tofu
1/3 cup + 1 tablespoon gluten-free flour or cornstarch
¼ teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 cup + 2 tablespoons Primal Kitchen No Soy Teriyaki Sauce
2 tablespoons coconut aminos
1/2 teaspoon garlic powder
½ teaspoon ground ginger
Pinch of red chili flakes
Drizzle of sesame oil

For the veggies:

2 tablespoons of Primal Kitchen Avocado Oil
2-inch piece of ginger, thinly sliced
5 cloves of garlic, crushed
2 medium red bell peppers, thinly sliced
2 small bunches broccolini
1/4 cup coconut aminos
2 teaspoons sesame oil
2-3 stalks of scallions, thinly sliced

Optional ingredients, for serving:

Cauliflower rice, cooked
Sesame seeds, sesame oil, additional teriyaki sauce, sriracha

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Directions

Prepare the vegetables:

Heat the oil in a pan over medium-high heat. Add the sliced ginger and cook for 30-60 seconds, then add the red pepper strips. Sauté for about 1-2 minutes, which will help the pepper soften slightly.
Add the broccolini and garlic and cook for 5 more minutes, making sure to remove any garlic that starts to burn and set it aside to add back later. Add a small amount of water or broth if needed to prevent the bottom of the pan from burning. Add the coconut aminos and sesame oil and mix together.
Continue cooking until the broccolini has softened a bit but still has a bite to it. If you removed the garlic earlier on in cooking, add it back to the pan. Set the pan aside.

Prepare the tofu:

Cut the block of tofu into 1-inch slices and press between two pieces of paper or cloth towels to remove excess moisture. Cut the slices into 1-inch squares.
In a bowl, combine the flour, salt, black pepper and garlic powder. Carefully toss the tofu chunks in the flour mixture in batches, setting them aside onto a dry towel once they are dredged in the flour.
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Once hot, add the tofu cubes and brown them on all sides. Work in batches if needed. Remove the tofu from the pan.
To the pan, add the teriyaki sauce, coconut aminos, ginger, and garlic and cook over medium heat. Whisk until hot and thickened, then add a pinch of chili flakes and a drizzle of sesame oil. Remove from the heat and fold in the browned tofu. Top with scallions and sesame seeds (optional).
Plate your tofu with a portion of the stir-fried vegetables on top of your cauliflower rice (optional) and enjoy.

Recipe Note

Nutrition information calculated using Cronometer and does not include rice.
Pro tip: If the stalks of broccolini are thick, slice them in half.
Craving more veggies? Carrots, zucchini and bok choy would also work well in the stir-fry.