Servings: 4. Time to cook: 45 min.
These bowls are incredibly flavorful and you will love them. The tofu is delicious cooked on a crisper in high heat in the oven, which makes it so delicious and the teriyaki sauce is one I would use long ago for teriyaki spare ribs haha. No more of that! Now I have a new purpose for it and it suits my palate perfectly. This recipe looks complicated, but it really isn’t. First you make the sweet potatoes and if you have a double oven, make the tofu. If you don’t have a double oven, you can use one oven and put the sweet potatoes on one rack and the tofu on the other rack. Make the cauliflower rice, which takes about 15 minutes, cook the edamame and that’s it!
- 1 T. Garlic Powder
- 1 C. Soy Sauce
- 1 T. Dry Mustard
- 1/2 C. Sugar
- 1 T. Accent
- 1 T. Corn Starch
Mix sauce together in a sauce pan and heat until thickened. Set aside.
Heat oven to 425 to preheat. Peel and cut sweet potatoes into even squares and dip in teriyaki sauce, take it out of sauce with a slotted spoon and put on a sheet cake pan with a splat mat on top. Place in oven and cook for 15 minutes, then stir and then place in oven again for another 15 minutes.
(Option: You can just cook the sweet potatoes without the glaze and just add it as a sauce later. The hubs likes it that way but I like it cooked with the sauce on. Try both and see which way you like better :). While sweet potatoes are cooking, prepare tofu.
For the Tofu
Above is the tofu that I love to buy. It is extra firm and I find it in my local grocery store, Harmons. Seriously, YOU HAVE TO BUY THIS KIND OF TOFU!! It is so much better than the other brands. You just have to open the package and cut the desired amount you want and then rinse it, dry it off with a paper towel and it is ready to use.
Preheat oven to 425.
- 1/2 block of tofu, cut lengthwise and then into 1″ squares
- 3 T. Cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Place cornstarch, salt and pepper in a ziplock bag and give it a good shake. Place tofu in the bag and shake, shake, shake until tofu is well coated. Place on rack roasting pan and put in oven. Cook for 10 minutes, stir, and cook for 10 more minutes until tofu is nice and golden.
- 2 packages of frozen riced cauliflower (I found this at Costco)
- 1/2 chopped onion
- 3 cloves crushed garlic
- 1/2 c. vegetable broth to prevent sticking
- salt and pepper
Put cauliflower bag in the microwave one at a time for 3 minutes. Set aside. In a fry pan or I used a wok, on medium high heat about 1/4 c. of broth until hot, add onion and garlic and cook until onion is nice and translucent. Add cauliflower and cook for about 7-10 min or until it appears to be cooked through. You may need to add a little more broth to it to keep it from sticking. Add a little salt and pepper if desired.
- 2 bags edamame. Cook frozen edamame 3 min., but make sure you poke holes in the bag with a fork (I like the Peggy’s brand from Costco. Sorry, no relation haha)
Assemble the bowls:
- Place cauliflower rice in bowl
- Place sweet potato and tofu in bowl
- Next put the edamame
- Top it off with the yummy teriyaki sauce
ENJOY!!! This is seriously one of my all time favorites! Please let me know if you try it! I always love to hear from my readers :).