Grilled Teriyaki Tofu Bowl
DATE: September 21, 2022
- Time: 30min
- Serves: 2
Featured product
Spice Spice Baby
Asian 6 Spice
FOR THE TOFU
- 1 16 oz. extra firm tofu block
- ¼ cup soy sauce
- 2 tbsp pineapple juice
- 2 tbsp mirin (Japanese rice wine)
- 1 tsp Healthy On You® Spice Spice Baby Asian 6 Spice
- 2 tbsp coconut sugar
- 2 tbsp unseasoned rice vinegar
FOR THE GINGER-GARLIC MIXED MUSHROOMS
- 8 oz. fresh mixed variety mushrooms (Oyster, Shiitake, Beech, King, etc.)
- 1 tbsp olive oil
- 1 tbsp fresh ginger, grated
- 1 tbsp garlic, minced
- ½ tsp Healthy On You® Spice Spice Baby Asian 6 Spice
- ½ tsp Healthy On You® Cini in a Bottle Porcini Sea Salt
FOR THE BOWL
- ½ carrot, sliced into ribbons with a Y peeler and rolled up or shred if easier.
- 2 cups steamed kale
- 2 cups cooked ramen
- Shredded purple cabbage
- sesame seeds, minced red chiles and chopped cilantro for garnish
Directions
MAKE THE GRILLED TOFU
- Make the sauce: Bring all the ingredients (except the tofu) to a boil over high heat. Reduce heat to low and stir until sugar is dissolved- about 3 minutes.
- Coat the tofu block front and back with the teriyaki sauce (leave some remaining to brush the tofu after grilling and to serve with the bowl.)
- Allow to marinate for 30 minutes to 1 hour.
- Preheat grill to high 350-400 F
- When ready, place the tofu on the hot grill and allow to cook for 8-10 minutes. Turn and sear the other side. Brush the top side with more sauce and cook for another 8-10 minutes. Remove from heat and set aside.
MAKE THE GINGER-GARLIC MUSHROOMS
- Break apart mushrooms by slicing off the base and slicing them evenly.
- In a skillet, add the oil and the mushrooms and allow them to sear on one side without turning for 5 minutes.
- Add the garlic, ginger and Spice Spice Baby seasoning and stirfry together for an additional 5-8 minutes. Season with the Cini in a Bottle sea salt and set aside.
PUT THE BOWL TOGETHER
- In the base of a bowl, add 1 cup of the steamed kale and spread out evenly.
- Cut the tofu block along and place in the center.
- Add the ginger-garlic mushrooms and the ramen noodles on either side of the tofu.
- Add the fresh carrots and shredded cabbage in the remaining spaces.
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Learn How to Cook
With Our Blends
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