Baked Tofu Meal Prep Bowls (Print Version)
# Ingredients:
01 -
1 14-ounce block extra-firm tofu, drained and pressed*
02 -
1/2 cup low-sodium soy sauce (tamari for gluten-free)
03 -
1/2 cup water
04 -
1/4 cup brown sugar
05 -
2 tablespoons rice vinegar
06 -
1 tablespoon sesame oil
07 -
3 cloves garlic, minced
08 -
1/2 teaspoon ground ginger
09 -
2 tablespoons cornstarch
10 -
1/4 cup cold water
11 -
For serving: brown rice, steamed broccoli, sesame seeds, green onions
# Instructions:
01 -
Preheat oven to 375°F. Lightly grease a baking sheet. Cut the pressed tofu into 1-inch cubes and place on the baking sheet in a single layer. Bake for 35 minutes, until the tofu becomes crispy on the outside.
02 -
In a medium saucepan, combine soy sauce, 1/2 cup water, brown sugar, rice vinegar, sesame oil, minced garlic, and ground ginger. Whisk ingredients together. Bring the sauce to a boil, then reduce heat to low and simmer for 5 minutes.
03 -
In a small bowl, whisk together cornstarch and 1/4 cup cold water until smooth, ensuring there are no lumps. Pour this cornstarch slurry into the simmering sauce while whisking continuously. Allow the sauce to simmer for an additional 5 minutes, until it has thickened. Remove from heat.
04 -
Add the baked tofu cubes to the teriyaki sauce and gently toss until all pieces are evenly coated with sauce.
05 -
Divide cooked brown rice, steamed broccoli, and teriyaki tofu evenly among meal prep containers. Garnish with sesame seeds and sliced green onions. Allow to cool before sealing and refrigerating.
# Notes:
01 -
To press tofu, use a tofu press or wrap the block in paper towels and place in the sink with a heavy object on top for 10-15 minutes.
02 -
This meal prep will stay fresh in the refrigerator for up to 5 days.
03 -
For a gluten-free option, use tamari instead of soy sauce.