Teriyaki Tofu Bowls with Cauli Rice, Cucumber & Carrot Slaw | DonalSkehan.com
  • vegetarian

Teriyaki Tofu Bowls with Cauli Rice, Cucumber & Carrot Slaw

August 25

If you have a bit of extra time you can press the tofu for up to 30 minutes to extract even more water, then marinate it for 15–20 minutes in a little extra teriyaki sauce before cooking. You will find the tofu goes crispier and is even more delicious.

  • serves Serves 2
  • time


  1. 1. Press the tofu firmly between kitchen paper to remove as much water as possible. Cut into 2cm ( ¾in) cubes and coat in the cornflour seasoned with salt and pepper.
  2. 2. Heat half the oil in a frying pan or wok and fry the tofu over a high heat until golden all over – allow a crust to form on all sides. Remove from the pan and set aside.
  3. 3. Add the remaining oil to the pan and fry the garlic and ginger for 1–2 minutes, then add the cauliflower rice and a splash of water, cover and steam for 2–3 minutes. Remove from the pan and set aside.
  4. 4. Add the tofu back to the pan with the teriyaki sauce and return to the heat to bubble until the tofu is coated all over.
  5. 5. Serve the tofu on a bed of cauliflower rice with the cucumber and carrots arranged around the bowl. Serve immediately.

Rate this recipe

Average rating 3.7 / 5. Vote count: 3

No votes so far! Be the first to rate this recipe.


250g (9oz) firm tofu 

1 tbsp cornflour 

3 tbsp sunflower oil 

2 garlic cloves, crushed 

2cm ( ¾in) piece of ginger, peeled and grated 

200g (7oz) ready-made cauliflower rice (defrosted if frozen) 

4 tbsp teriyaki sauce 

½ cucumber, peeled, deseeded and julienned

 2 carrots, peeled and julienned

You'll Need

Frying pan or wok with lid