Crispy Teriyaki Tofu Rice Bowl by Nicole Derdabi
This sticky teriyaki tofu rice bowl is packed with bold flavours and wholesome ingredients. Crispy tofu is coated in a rich, sweet, and savoury teriyaki sauce,
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Skillet
- Slotted spoon
- Measuring cup
- Measuring spoon
- Grater
- Peeler
- Saucepan
- Pot
- Colander
- Kitchen towel
- Stove
- Serving bowl
- Plate
- Citrus press
- Spoon
- Tongs
- Fine-mesh sieve
Ingredients
- 60 ml Wheat-Free Tamari
- 80 ml Apple Juice, Unsweetened
- 2 tsp Ginger Juice
- 2 tsp Rice Vinegar
- 60 ml Pure Maple Syrup
- 1 Tbsp Toasted Sesame Oil
- 1 - 2 tsp Sriracha
- 280 grams Tofu
- 1 1/2 Tbsp Arrowroot Powder
- 1 1/2 Tbsp Extra Virgin Olive Oil
- 1/4 whole Red Cabbage
- 2 whole Carrots
- 1 tsp Ginger Juice
- 1 tsp Rice Vinegar
- 1 tsp Lime Juice
- 1/4 tsp Sea Salt
- 1/2 whole Broccoli
- 1 bunch Swiss Chard
- 1/4 cup Water
- 1 pinch Sea Salt
- 2 - 3 pieces Basmati Rice
- 1 Tbsp Sesame Seeds
- 1 bunch Cilantro
- 4 - 5 pieces Onion, Spring
- 1 Tbsp Ginger Root
- 1 Tbsp Chili Flakes
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