Grilled Teriyaki Tofu Bowl

We are loving this delicious and healthy bowl using our Spice Spice Baby Asian 6 Spice spice blend. It’s so nutritious on a bed of steamed kale and with sides of ginger-garlic mixed mushroom, ramen noodles, carrots and cabbage.

We make the teriyaki sauce with less sugar than most and substitute with a low-glycemic coconut sugar version. All things scream delicious here. Check out this recipe grill away!


Makes 2 servings

For the Tofu

For the Ginger-Garlic Mixed Mushrooms

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


Make the Grilled Tofu

  1. 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.
  2. 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.)
  3. Allow to marinate for 30 minutes to 1 hour.
  4. Preheat grill to high 350-400 F
  5. 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

  1. Break apart mushrooms by slicing off the base and slicing them evenly.
  2. In a skillet, add the oil and the mushrooms and allow them to sear on one side without turning for 5 minutes.
  3. 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

  1. In the base of a bowl, add 1 cup of the steamed kale and spread out evenly.
  2. Cut the tofu block along and place in the center.
  3. Add the ginger-garlic mushrooms and the ramen noodles on either side of the tofu.
  4. Add the fresh carrots and shredded cabbage in the remaining spaces.
Samantha Binkley