Ingredients

  • 1 lb Tofu
  • Teriyaki Sauce, either homemade or store-bought
  • 2 teaspoons Olive Oil
  • 3 cloves Garlic
  • ¼ teaspoon Chili Flakes
  • 3 cups Broccoli, cut into florets
  • 1 cup Sugar Snap Peas
  • 1 teaspoon Toasted Sesame Oil
  • 3 cups White Rice, cooked
  • 1-2 Tablespoons Rice Wine Vinegar

Toppings

  • Toasted Sesame Seeds
  • Scallions, sliced
  • Cilantro, minced

Instructions

  1. In a large bowl or flat dish stir together 1 cup of Teriyaki sauce and ½ cup of water. Omit the water if your teriyaki sauce is already fairly thin. Slice tofu in ½ inch slabs. Place the slabs in the teriyaki mixture. Let tofu marinate for 5 minutes. You can marinate the tofu for up to 12 hours if you like. Move the oven rack to the highest possible position (about 3-4 inches from the heating element). Turn your oven on broil.
  2. While the tofu marinates, heat a large pan to Medium on the stove with olive oil. Add in garlic and chili flakes. Saute for 1-2 minutes. Toss in broccoli and snap peas and stir until the vegetables are coated in the garlic and chilis. Add in ¼ cup of water and cover pan. Let vegetables cook for 5 minutes, covered. After 5 minutes the water should be absorbed and the vegetables will be crisp cooked. Remove from heat and stir in 1 teaspoon of toasted sesame oil.
  3. Go back to tofu while vegetables cook. Place slabs of tofu on a baking pan lined with parchment paper. Place under the broiler and cook for 5 minutes. After 5 minutes turn tofu over and broil for an additional 5 minutes. Watch this carefully as every oven is different - check to make sure you don’t burn the tofu. Once the tofu is cooked you can cut the slabs of tofu into cubes or serve the tofu in slabs.
  4. Toss cooked white rice with Rice Wine Vinegar. Start with 1 Tablespoon and add additional Tablespoon to taste.
  5. Assemble: In each bowl place rice, diced tofu, and vegetables. Drizzle teriyaki sauce over each bowl. Top with Sesame seeds, scallions and cilantro. Serve warm.

Credit http://vegangretchen.com/meatless-monday-vegan-teriyaki-bowls