Name: Teriyaki Tofu & Garlic Fried Rice Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 bowls
Ingredients: — For the tofu —; 14 oz (397 g) extra-firm tofu, pressed and cut into 1-inch cubes; 1 tablespoon (15 ml) cornstarch; 1 tablespoon (15 ml) neutral oil, for the tofu; — For the teriyaki —; 1/4 cup (60 ml) low-sodium soy sauce; 2 tablespoons (30 ml) maple syrup; 1 tablespoon (15 ml) rice vinegar; 1 teaspoon (5 ml) fresh ginger, finely grated; 1 teaspoon (5 ml) cornstarch, for the sauce, mixed with 1 tbsp water; — For the fried rice —; 4 cups (960 ml) cooked jasmine rice, cold, preferably day-old; 2 tablespoons (30 ml) neutral oil, for the rice; 6 cloves garlic, finely minced; 3 cups (720 ml) small broccoli florets; 1 tablespoon (15 ml) low-sodium soy sauce, for the rice; 2 scallions, sliced

Teriyaki Tofu & Garlic Fried Rice Bowl

Baked teriyaki tofu over garlic fried rice with broccoli.

By the Bowlyra kitchen Updated November 11, 2026

Prep

20 min

Cook

25 min

Total

45 min

Makes

4 bowls

Baking tofu at high heat gives it a chewy, golden crust without standing over a pan. The fried rice uses day-old rice and plenty of garlic fried until golden.

Why this recipe works

Baking dries the tofu's surface so it browns all over with very little oil. Frying the garlic gently first infuses the oil, which then flavors every grain of rice.

Ingredient notes

Maple syrup keeps the teriyaki vegan (honey isn't). Cold rice fries best; freshly cooked rice turns mushy.

Common mistakes

Using hot, freshly cooked rice.
Burning the garlic.

What to serve with it

Sriracha or chili crisp.

Meal prep

Reheats well for 4 days.

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Cooking tips

Spread the tofu out on the pan with space between cubes. Watch the garlic closely; it goes from golden to bitter quickly.

Swaps and variations

Use chicken instead of tofu, cooked to 165°F (74°C). Use tamari for gluten-free.

Storing and reheating

Refrigerate within 1 to 2 hours for up to 4 days. Reheat until steaming.

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