Teriyaki Tofu Bowl

I just love anything-bowl that's packed with flavor in every bite.

Here is a simple tofu dish that's easy on your wallet, too. All you need is a package of tofu cutlet, the kind that's already cooked and ready to eat, and I made a bowl out of it. When you need to make one more thing for your dinner, this can help you.


Teriyaki Tofu Bowl
(For two)

2 cups cooked rice, I usually use sprouted brown rice
1 package House's organic tofu cutlet, cut in bite-size cubes
6-8 shishito peppers, optional
2 Tbsp corn starch
2 Tbsp soy sauce
1 Tbsp mirin
1 Tbsp sugar
2 Tbsp canola oli
Sprinkle Japanese chili pepper
Sprinkle white sesame seeds
Nori seaweed, thinly cut for garnish

Sesame seeds and Japanese chili pepper

Take the tofu out of the package and rinse it with warm running water to rid of excess oil on the surface. Pat dry with paper towels. Dredge tofu cubes with corn starch. Pan-fry them in canola oil until all sides are lightly brown and crispy. Add shishito peppers and brown them. In a small bowl, combine soy sauce, mirin and sugar and mix well. Add to the tofu mixture and continue cooking until the sauce is almost all cooked off. In a bowl with warm cooked rice, place cooked tofu on top and sprinkle chili pepper, sesame seeds and nori seaweed.

Take it up a notch with chili pepper, sesame seeds and nori.

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