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Hawaiian Tofu Rice Bowl with Homemade Gluten-Free Teriyaki Sauce Recipe

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4 from 10 reviews

This Hawaiian Tofu Rice Bowl features crispy teriyaki tofu puffs served over fluffy steamed Jasmine rice, complemented by fresh grilled pineapple, sautéed green onions, and broccoli. The bowl is drizzled with a homemade gluten-free teriyaki sauce, combining sweet, savory, and smoky flavors into a delightful vegetarian meal perfect for lunch or dinner.

  • Total Time: 45 minutes
  • Yield: 2 servings

Ingredients

Teriyaki Sauce

  • ¼ cup tamari (gluten-free soy sauce alternative)
  • 1 ½ tablespoons rice wine
  • 3 tablespoons brown sugar
  • 1 teaspoon fresh minced ginger
  • ½ teaspoon minced garlic
  • ½ teaspoon toasted sesame oil
  • 3 teaspoons cornstarch
  • 6 tablespoons iced water (for mixing cornstarch)

Main Bowl

  • 14 oz organic teriyaki tofu puffs (prepared as per blog recipe)
  • 1 cup steamed Jasmine rice
  • 1 green onion (tops, sliced)
  • ¼ cup toasted cashews
  • 2 tablespoons sesame seeds
  • 2 slices fresh pineapple (optional grilled)
  • 1 cup broccoli florets (sautéed or steamed)

Instructions

  1. Make Teriyaki Sauce: In a glass, combine iced water and cornstarch until fully dissolved. In a small saucepan, combine tamari, rice wine, brown sugar, minced garlic, minced ginger, and toasted sesame oil. Bring the mixture to a gentle simmer over medium-low heat, stirring occasionally. Add the cornstarch slurry and cook for about 3-4 minutes until the sauce thickens slightly. Remove from heat and let cool. Store in refrigerator for up to one week.
  2. Prepare Crispy Teriyaki Tofu Puffs: Following the blog’s recipe, marinate pressed tofu in the teriyaki sauce and cook until lightly crispy with a thin coating, creating tofu puffs. Set aside once cooked.
  3. Cook Steamed Jasmine Rice: Using the blog’s instructions, cook the Jasmine rice until fluffy and fragrant, ensuring a perfect base for your bowl.
  4. Grill Pineapple (Optional): Heat a grill or grill pan to medium-high. Place fresh pineapple slices on the grill and cook for 2-3 minutes per side until grill marks appear and the fruit is slightly caramelized. Remove and set aside.
  5. Assemble the Bowl: Scoop the steamed Jasmine rice into serving bowls. Top with sautéed green onions, steamed broccoli florets, grilled pineapple chunks (if using), and the crispy teriyaki tofu puffs. Drizzle the homemade teriyaki sauce generously over the entire bowl.
  6. Garnish and Serve: Sprinkle toasted sesame seeds and toasted cashews over the bowl for crunch and nuttiness. Add extra chopped green onions for color if desired. Serve immediately while warm for a flavor-packed Hawaiian-inspired meal.

Notes

  • The teriyaki sauce can be stored in the refrigerator for up to one week.
  • For a gluten-free dish, ensure you use tamari instead of regular soy sauce.
  • Grilling the pineapple adds a smoky sweetness but is optional.
  • Use pressed tofu for best results in creating crispy tofu puffs.
  • This recipe yields enough sauce for approximately 3/4 cup, which can be used for additional meals.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Hawaiian
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/hawaiian-tofu-rice-bowl-with-homemade-gluten-free-teriyaki-sauce-recipe/