Teriyaki Tofu & Broccoli Rice Bowls

Crispy baked tofu glazed in a sticky homemade teriyaki sauce over steamed rice with roasted broccoli is a plant-based meal prep dream. The tofu crisps up beautifully in the oven and stays satisfying after reheating. Prepare four to six servings in under an hour.

Ingredients

• •400g firm tofu, pressed and cubed
• •3 cups cooked white or brown rice
• •2 cups broccoli florets
• •3 tablespoons soy sauce
• •2 tablespoons honey or maple syrup
• •1 tablespoon rice vinegar
• •1 teaspoon sesame oil
• •1 teaspoon cornstarch
• •2 tablespoons vegetable oil
• •1 teaspoon sesame seeds, for garnish

Instructions

1. 1. Preheat your oven to 205°C (400°F). Press the tofu firmly to remove excess moisture, then cut into 2cm cubes. Toss with 1 tablespoon vegetable oil and a pinch of salt, and spread on a lined baking sheet.
2. 2. Toss the broccoli florets with the remaining tablespoon of vegetable oil and a pinch of salt. Place on a separate baking sheet.
3. 3. Bake the tofu for 25–30 minutes, flipping halfway, until golden and crispy. Bake the broccoli for 18–20 minutes until tender and slightly charred.
4. 4. While everything roasts, whisk together the soy sauce, honey, rice vinegar, sesame oil, and cornstarch in a small saucepan over medium heat. Cook for 2–3 minutes, stirring constantly, until the sauce thickens into a glossy glaze.
5. 5. Remove the tofu from the oven and immediately toss with the teriyaki glaze until evenly coated.
6. 6. Allow the tofu, broccoli, and rice to cool fully before dividing into 4 meal prep containers.
7. 7. Sprinkle sesame seeds on top before sealing. Refrigerate for up to 4 days and reheat in the microwave for 2 minutes before serving.