Shichimi Teriyaki Tofu Bowls
Recipe and photo by Rach Cooks
Japanese Shichimi Togarashi 7 Spice infused homemade teriyaki sauce is a great way to amp up the flavors of this tofu broccoli teriyaki bowl, served over brown rice.
1 pound extra firm tofu
Kosher salt, to taste
1/2 cup soy sauce
1/2 cup sugar
1/4 cup mirin
2 tablespoons cornstarch
2 tablespoons water
4 teaspoons rice vinegar
2 tablespoon RawSpiceBar's Shichimi Togarashi
1 carrot, shaved
6 green onions, shaved
1 cup edamame
Sesame seeds, to top (optional)
1. Remove water from tofu, about 20 minutes. Pat dry with paper towels.
2. Combine soy sauce, shichimi togarashi, sugar and mirin in a small sauce pan. Mix the cornstarch in the water and add to pan. Bring the mixture to a boil, then reduce to simmer. Add the rice vinegar and cook, 8-10 minutes until sauce thickens.
3. Pour marinade over tofu and let marinate, 30 minutes to 1 hour.
4. Preheat oven to 375 F and bake, 35-40 minutes. Sprinkle with sesame seeds and shichimi togarashi and serve over brown rice or broccoli. Enjoy!