📝 About This Recipe
Transform humble tofu into irresistible 'golden nuggets' that kids will absolutely adore in this vibrant, nutrient-packed bowl. Inspired by Japanese teriyaki traditions, this dish balances the salty-sweet crunch of glazed tofu with fluffy jasmine rice and a spectrum of colorful, mild vegetables. It’s the perfect introduction to plant-based proteins, offering a playful texture and a kid-friendly sauce that makes healthy eating feel like a treat.
🥗 Ingredients
The Crispy Tofu
- 14 ounces Extra-firm tofu (pressed for 15 minutes and cut into 3/4-inch cubes)
- 3 tablespoons Cornstarch (for a gluten-free crunch)
- 1/2 teaspoon Garlic powder (for subtle savory flavor)
- 2 tablespoons Avocado oil (or any high-heat neutral oil)
Kid-Friendly Glaze
- 1/4 cup Low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons Honey (can substitute with maple syrup)
- 1 tablespoon Rice vinegar (mild and sweet)
- 1 teaspoon Fresh ginger (finely grated)
- 1 teaspoon Toasted sesame oil (added at the end for aroma)
Bowl Components
- 1.5 cups Jasmine rice (uncooked)
- 2 Carrots (peeled and grated or cut into matchsticks)
- 1 cup Frozen edamame (shelled and thawed)
- 1/2 large Cucumber (sliced into half-moons)
- 1 teaspoon Toasted sesame seeds (for garnish)
👨🍳 Instructions
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1
Rinse the jasmine rice under cold water until the water runs clear. Combine with 2 1/4 cups of water in a pot, bring to a boil, then reduce to low, cover, and simmer for 15 minutes.
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2
While the rice cooks, wrap the tofu block in a clean kitchen towel or paper towels. Place a heavy plate or skillet on top for 15 minutes to squeeze out excess moisture.
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3
Unwrap the tofu and cut it into uniform 3/4-inch cubes. Keeping them consistent ensures they all cook at the same rate.
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4
In a medium bowl, whisk together the cornstarch, garlic powder, and a pinch of salt. Toss the tofu cubes gently in the mixture until every side is lightly coated.
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5
In a small jar or bowl, whisk together the soy sauce, honey, rice vinegar, and grated ginger. Set this glaze aside for later.
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6
Heat the avocado oil in a large non-stick skillet over medium-high heat. Once the oil shimmers, add the tofu cubes in a single layer, ensuring they aren't touching.
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7
Fry the tofu for 8-10 minutes, turning every 2-3 minutes with tongs, until all sides are golden brown and crispy.
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8
Pour the prepared sauce into the skillet with the tofu. It will bubble immediately; stir constantly for 1-2 minutes until the sauce thickens into a glossy glaze that clings to the tofu.
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9
Remove from heat and stir in the toasted sesame oil to preserve its delicate flavor.
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10
Steam the edamame for 2 minutes or microwave with a splash of water until bright green and tender.
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11
Fluff the cooked rice with a fork. It should be light and aromatic.
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12
Assemble the bowls: Start with a generous scoop of rice, then arrange the glazed tofu, grated carrots, edamame, and cucumbers in distinct piles (kids often prefer their food not to touch!).
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13
Sprinkle with toasted sesame seeds and serve while the tofu is at its maximum crunchiness.
💡 Chef's Tips
Pressing the tofu is the most important step; the less water it has, the crispier it will get. For extra-picky eaters, serve the glaze on the side as a 'dip' rather than tossing the tofu in it. If you don't have cornstarch, potato starch or arrowroot powder work perfectly for that light, airy crunch. Leftover rice can be refrigerated and used for quick stir-fries the next day. To save time, use a bag of pre-shredded coleslaw mix (cabbage and carrots) as the veggie base.
🍽️ Serving Suggestions
Serve with a side of mandarin orange slices for a sweet, refreshing finish. Pair with a glass of cold coconut water or a mild green tea. A small dollop of Japanese mayo on the side adds a creamy element kids love. Add a few sheets of roasted seaweed (nori) for kids to make mini 'tacos' with the rice and tofu. Offer a squeeze of fresh lime juice over the vegetables to brighten the flavors.