Easy Tofu Vegetable Bowl with Jasmine Rice

Cook the jasmine rice first, as it takes the longest. Follow the cooking instructions on the package to ensure perfectly fluffy rice.

Peel and julienne the carrot, then slice and quarter the cucumber. In a small bowl, whisk together 2 tablespoons of white wine vinegar, 1/2 teaspoon of sugar, and a pinch of salt and pepper. Toss the carrots and cucumber in the dressing to create a fresh, tangy vegetable side. Then set aside.

Heat 1 tablespoon of olive oil in a large skillet. Add the broccoli florets and sauté for a few minutes. Stir in 1–2 tablespoons of teriyaki sauce and 1/2 cup of water. Continue cooking until the broccoli softens and the liquid has fully absorbed. Set aside. We have an easy teriyaki sauce recipe, or for a store-bought recommendation, I recommend Gojo Teriyaki Glaze & Baste.

Remove the tofu from its packaging and pat it very dry with paper towels. Cut the tofu into 1‑inch pieces, then season with salt and pepper.

Heat 1 tablespoon of olive oil in a skillet over medium‑high heat. Add the tofu and sauté for 7–10 minutes, stirring occasionally, until it becomes lightly golden.

Reduce the heat and stir in 1/4 to 1/2 cup of teriyaki sauce or glaze. Cook until the tofu is fully coated, lightly caramelized, and firm. To assemble the tofu vegetable bowls, add a generous helping of jasmine rice, then top with the pickled cucumbers and julienned carrots, avocado slices, sautéed broccoli, and teriyaki tofu.

Enjoy!

Love vegetarian options? Here are a few of our favorites:

• Veggie Burger
• Fresh Marinara Sauce
• Roasted Red Pepper Pasta
• Mediterranean Rainbow Salad
• Easy Tofu Vegetable Bowl with Jasmine Rice
• Savory Vegetable Cobbler
• 20-minute Easy Vegetable Lo Mein
• Cowboy Caviar (bean salad)