I’m ashamed to say that I haven’t shared a healthy dinner recipe in a long time! Contrary my posts (and Pinterest boards…) lately, I don’t actually eat dessert all day. I have gotten more lenient with allowing myself to indulge, but I still try to stick to an 80/20 rule when it comes to clean eating. This is an awesome dinner for when you need something fast and healthy!
To make this a 30 minute meal, I put some rice into my rice cooker before I do anything else. Then it’s warm and ready when everything else is!
- ½ c. soy sauce
- ¼ c. water
- 3 T. sugar
- 3 T. mirin
- 1 T. cornstarch
- 1 T. cool water
- 2 t. vegetable oil
- 1 package extra firm tofu
- garlic powder
- 2 c. fresh bok choy (or sub your favorite green vegetable)
- 6 c. cooked rice
- 2 green onions, sliced
- 1 T. sesame seeds (optional)
- Heat the soy sauce, water, sugar, and mirin in a small saucepan over medium heat, stirring occasionally until the sugar has completely dissolved and the mixture is simmering.
- In a small bowl, stir together the cornstarch and cool water until the mixture forms a smooth slurry.
- Pour the slurry into the sauce on the stove, stirring quickly to combine.
- Let the teriyaki sauce simmer for about 10 minutes, or until the sauce is shiny and very thick. Remove from the heat and set aside.
- Slice the tofu into ½" steaks and press a clean towel over the pieces to drain excess water.
- Heat the oil in a large nonstick skillet over medium-high heat.
- When the oil is hot, add in as many tofu steaks will fit into the bottom of the pan (laying flat).
- Cook until the tofu is crispy and deep brown on both sides. Repeat until all the tofu is seared. Set aside.
- In the same pan, add in the bok choy and saute over medium heat until the bok choy is tender and bright green. Add salt and pepper to taste.
- To assemble each bowl, start with a bed of cooked rice. Top with tofu steaks, cooked bok choy, and teriyaki sauce. Top each bowl with green onions and sesame seeds.
It took me a lot of tries to perfect an easy teriyaki sauce, but I’ve FINALLY done it! I like my sauce thick and sweet, just like it would be at a restaurant. And that’s exactly what this is! If you find restaurant-style teriyaki sauces a bit too sweet, feel free to lower the amount of sugar. But I totally love it this way, and it’s thick enough to beautifully coat these crispy seared tofu steaks. Add some fluffy rice and your favorite green vegetable and you’ve got an awesome vegetarian dinner!