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Crunchy Lettuce and Teriyaki Tofu Rice Bowls

by Lillian Yaqub
Crunchy Lettuce and Teriyaki Tofu Rice Bowls

Ingredients

Bowl:

  • 2 cups brown rice, cooked
  • 5oz Sensei Farms Green Lettuce Blend
  • 1 cup teriyaki tofu (store bought, or see recipe below)
  • ½ cup edamame, shelled and cooked
  • ½ cup shredded carrots
  • ½ cup quick-pickled cucumbers (see recipe below)
  • 1 teaspoon sesame seeds, for garnish

Quick-pickled Cucumbers:

  • ½ cup thinly sliced cucumber (Persian cucumbers recommended)
  • ½ cup rice vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • Optional: pinch of red pepper flakes for spice

Teriyaki Tofu:

  • 1 block extra-firm tofu, pressed and cut into 1” pieces
  • tablespoon neutral oil (recommended: avocado)
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon water
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon cornstarch + 1 tablespoon water, mixed into a slurry

Preparation

Quick-pickled Cucumbers:

Step 1
In a small bowl, whisk together vinegar, sugar, and salt until dissolved. Stir in red pepper flakes, if using.

Step 2
Add sliced cucumbers and toss to coat.

Step 3
Let set in the fridge for at least 10-15 minutes while you prep the rest of the bowl.

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Teriyaki Tofu:

Step 1
Wrap tofu in paper towels and place a heavy object (like a skillet or canned goods) on top. Let it press for 10-15 minutes to remove excess liquid before cutting into pieces.

Step 2
Heat oil in a skillet over medium-high heat and pan try tofu in a single layer, cooking each side for 2-3 minutes or until golden and crispy. Remove from pan and set aside.

Step 3
In the same pan, reduce the heat to medium and combine soy sauce, brown sugar, rice vinegar, water, and sesame oil. Bring to simmer, then add cornstarch slurry and cook 1-2 minutes or until thickened and glossy.

Step 4
Return tofu to the pan and toss gently to coat in the teriyaki sauce. Simmer for 1 minute and remove from heat. Reserve excess teriyaki sauce for drizzling.

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Bowl Assembly:

In a large flat bowl, layer rice, lettuce, teriyaki tofu,edamame, carrots, and pickled cucumbers. Garnish with sesame seeds and drizzlewith extra teriyaki sauce, if desired.