Terikayi Tofu Rice Bowl

A truly cheap, carb ridden, guilty pleasure for those college kids who have no time or enough money to get take-out and who want something savory and filling. This recipe also works really well with noodles instead of rice. If you want to use noodles, the recipe and ingredients stay the same, just cook the noodles according to the directions on its package.

Terikayi Tofu Rice Bowl

By Noela Published: October 16, 2012

  • Yield: About 4 cups (~3 Servings)
  • Prep: 20-30 minutes mins

You can add other fresh/frozen veggies to the dish to add some variety! You can also add other proteins, such as vegan chicken strips or tempeh.



  1. Prepare the rice according to the directions on the packaging. Saute the diced onion in the vegetable oil in a large skillet on medium high until they are translucent (about 5 minutes). Cube the tofu and add to the pan. Swirl the pan around a bit to get the tofu coated in oil. Allow to cook for about 10 minutes, or until the tofu begins to brown.
  2. When tofu starts to brown, add the vegetables. Stir the mix around with a spatula. If the pan begins to dry, you can add about 1/4 cup of water to help cook the vegetables without burning them.
  3. Add the spices and soy sauce. Use the spatula to gets the spices evenly distributed. Turn heat on low. Toss rice and tofu-veggie mix into a medium sized bowl (or you can just do it in the pan, as I've done here). Pour in the desired amount of teriyaki sauce and mix it around with a spoon or spatula.
  4. Serve in bowls with chop sticks. Or forks. Whatever works for you.