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Teriyaki Tofu over Brown Rice + Green Beans

Active Time: 15 minutes
Total Time: 40 minutes
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Why we love it:

If you’re making this all from scratch, cooking the rice and marinating can take some time though it’s all very easy. This dish is so easy but delicious, it’s something Chef Alison would include in a kid’s cooking lesson! To have a quicker weeknight meal, but sure and make the sauce the day before and marinate the tofu overnight. Swap out brown rice for white rice, will cooks in half the time. Consider doubling the sauce and keeping it in the fridge for up to a month!


  • 1 cup Basmati Rice (Brown)
  • 2 cups Water
  • 1 teaspoon Kosher Salt
  • 2 packages Firm Tofu (10-ounce firm blocks, ideally the kind not in water)
  • 1 cup Soy Sauce
  • 12 cup White Sugar
  • 1 teaspoon Honey
  • 2 cloves Garlic
  • 1 teaspoon Ground Ginger
  • 14 teaspoon Black Pepper (freshly ground)
  • 14 teaspoon Cinnamon
  • 1 Tablespoon Rice Vinegar
  • 1 teaspoon Cornstarch (optional)
  • 2 teaspoons Unsalted Butter (divided)
  • 4 Ice Cubess
  • 1 pound Green Beans (stem end trimmed)
  • 12 teaspoon White Sesame Seeds (optional, for garnish)
  • 12 teaspoon Black Sesame Seeds (optional, for garnish)

Cooking Instructions

  • 1. RICE

    In a small pot with a tight fitting lid, combine the rice, water, and 1 teaspoon of salt. Bring to a boil and stir. Then reduce the heat to low and cover. Cook for about 35 minutes or until the rice is tender and water has absorbed. If you’ve made white rice instead it only cooks for about 17 minutes!


    In a saucepan, combine the ingredients for the teriyaki sauce: 1 cup soy sauce, 1/2 cup granulated sugar, 1 teaspoons honey, 2 minced cloves garlic, 1 teaspoon dried ginger, ¼ teaspoon black pepper, ¼ teaspoon cinnamon, and 1 Tablespoon rice vinegar. If using, add 1 teaspoon cornstarch. Whisk it all together.

    Bring to boil over high heat. Reduce heat to low and stir until sugar is dissolved, about 3 minutes. Remove from heat, stir in 1 teaspoon of butter until it’s melted. Then stir in the 4 ice cubes until they’re melted to help the sauce cool. Pour it in a shallow dish and pop it in the fridge to cool completely.

  • 3. CUT TOFU

    Place the tofu on a work surface and cut it in half to 2 even squares. Cut each of those on a diagonal into triangles. If the tofu seems thick, you can then slice each triangle into 2 thinner triangles which will have more flavor after being in the marinade. Ultimately though, the shape doesn’t much matter.


    When the teriyaki is cold, reserve about half of it for brushing on later, and add the tofu to the rest. If it feels like the pan is too big and they aren’t coated enough, transfer it all to a small bowl or a ziplock style bag. Turn to coat the tofu. Marinate for as long as you can and up to 48 hours.

  • 6. COOK TOFU

    Place the marinated tofu evenly spaced on a lined baking sheet. This sauce will get sticky! Lining the pan will save clean up time. Pop into the oven and bake for about 9 minutes. Slice the pan out and carefully flip the pieces and brush it with half of the remaining sauce. Return to the oven for 5 minutes more.


    While the tofu is cooking, trim the green beans. You only need to remove the stem end, just a tiny nip to take off the woody part. Set beans in a steamer basket with about 1” of water. If you don’t have a steamer, just place the beans directly in a pot with the water. Cover and bring to a boil. Steam for about 5 minutes for bright green and crisp but tender beans. Remove from the pot and place in a bowl. Toss with a pinch of salt and the remaining teaspoon of butter.

  • 8. PLATING

    Plate a scoop of rice. Top with green beans. And top that with 2-3 tofu triangles. Drizzle any of the uncooked sauce over the top to taste. Garnish generously with both colors of sesame seeds - but if you only have white ones or don’t have any at all, it is fine to leave them off!

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    white rice cooks faster, or quinoa, rice noodles, cauliflower rice
  • TOFU:
    Thickly sliced rounds of japanese or chinese eggplant are our favorite substitute for tofu. Portobello mushroom caps are great, or thick slices of cauliflower “steaks”
    eriyaki is amazing on everything. Seriously. Scallops, shrimp, halibut, salmon, tuna, all types of cod, snapper, swordfish
    be sure to use GF tamari instead of regular soy sauce
    omit the butter, you could stir in about 1 teaspoon of coconut oil at the end but its not really needed
    this is harder to swap out as it really is a sweet sauce. If you’re ok with all honey or maple syrup, use that. You can also start with very little sugar as you cook the sauce and taste it. When you’re ok with the flavor, stop adding sugar. Another option is to add about ½ cup of pureed ripe mango, pear, or pineapple for sweetness.
    ok to omit of swap for maple syrup or brown sugar. There’s white sugar and honey to give a light sweet and a dark sweet flavor
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