Can I make this bowl without tofu?

Yes. You can use tempeh, soy curls, lentils, or plant-based steak alternatives. Adjust macros if needed.

Can I use brown rice instead of white rice?

Absolutely. It adds more fiber and keeps you full longer. Cooking time will increase.

Is this recipe oil-free?

It can be. Roast sweet potatoes without oil and sauté vegetables with water. Bachan’s sauce contains some oil, but you can use less if needed.

Can I freeze this bowl?

I wouldn't recommend it, as the rice and sweet potatoes will taste different after defrosting.

How long does it keep in the fridge?

Up to 4–5 days when stored separately as recommended.

Do I need the parsley–mint dressing?

It’s delicious and adds a creamy, fresh flavor, but you can replace it with any dressing you love.

Amazing Teriyaki Tofu Rice Bowl

Ingredients

Units Scale

120 g sweet potatoes (cubed)
90 g tofu (extra firm)
1/2 cup Bachan's Japanese BBQ sauce (original version)
1/2 red pepper (julienne)
1/4 onion (julienne)
1/3 cup corn (canned)
65 g white rice (cooked)
70 g cannellini beans (canned)
1/4 cup creamy parsley-mint dressing
1 teaspoon tamari
1/4 teaspoon paprika (smoked)
1/4 teaspoon cumin (powder)
1/4 teaspoon garlic (powder)

Cook Mode Prevent your screen from going dark

Instructions

Roast the sweet potatoes. Preheat the air fryer. Toss sweet potato cubes with tamari, paprika, cumin, and garlic powder. Air fry 12–13 min at 360°F until soft and golden.
Prepare the tofu. Shred the tofu with your hands or using a fork. Place it in a non-stick pan over medium heat with a small splash of water. Then add the Japanese BBQ sauce and stir until the tofu is evenly coated. Let it cook until the tofu becomes slightly caramelized, and fully absorbs the BBQ sauce. Taste and add a little more sauce if you want it sweeter. Once completed, remove from the heat and set aside.
Prepare the vegetables. Thinly slice the onion and the red bell pepper into julienne strips. Add them to a pan with a splash of water and cook over medium heat until they soften. Season with salt and pepper. Transfer the cooked vegetables to a bowl. In another bowl, add the grape tomatoes cut in half, canned corn, and the drained black beans. Season with salt and pepper. Mix gently and set aside for assembling the bowl.
Assemble the bowl. Add your mixed greens salad to the bottom of the bowl, then place the cooked rice, roasted sweet potatoes, BBQ tofu, and vegetable–bean mixture on each side. Finish with a drizzle of the parsley–mint creamy dressing and the dumpling sauce. Serve warm and enjoy.

Notes

If you’re a Chipotle, Café Rio, or Costa Vida girl like me, this bowl is going to hit the spot. It’s yummy, lighter, high in protein, and still so satisfying. I hope it brings as much joy and fuel to your week as it does to mine. Don’t forget to leave a comment. I love hearing what you tried!

Author: Malika
Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Japanese
Diet: Vegan

Nutrition

Calories: 435
Fat: 13
Carbohydrates: 82
Protein: 35