JapaneseMedium · Hot
Miso-Free Teriyaki Tofu Bowl with Sesame Spinach
Crispy baked tofu glazed in a glossy ginger-soy teriyaki, served over jasmine rice with wilting sesame spinach. No miso needed — this bowl delivers deep umami through caramelized soy and a hit of rice vinegar brightness.
Prep
25 min
Cook
30 min
Rest
5 min
Total
1h
Method
Prep the Tofu
1
Press tofu between clean towels for 10 minutes to remove excess moisture. Cut into 3cm cubes and pat very dry.
2
Whisk together soy sauce, maple syrup, grated ginger, minced garlic, rice vinegar, and sesame oil in a bowl. Toss tofu cubes in the marinade and let sit for 15 minutes (or overnight in the fridge).
3
Preheat oven to 200°C. Line a baking sheet with parchment.
Cook the Rice
4
Rinse jasmine rice under cold water until clear. Combine with fresh water and salt in a pot. Bring to boil, reduce heat, cover and simmer 15 minutes until water is absorbed. Rest covered 5 minutes, then fluff with a fork.
Bake the Tofu
5
Arrange marinated tofu in a single layer on the prepared baking sheet. Reserve leftover marinade.
6
Bake 25-30 minutes, flipping halfway through, until golden-brown and slightly crispy at edges.
Make the Teriyaki Glaze
7
While tofu bakes, combine reserved marinade with additional soy sauce, maple syrup, rice vinegar, ginger, and garlic in a small saucepan. Simmer over medium heat 3-4 minutes until slightly thickened and glossy.
Finish the Sesame Spinach
8
Heat sesame oil in a large frying pan over medium-high. Add minced garlic and cook 30 seconds until fragrant.
9
Add spinach in batches, stirring until just wilted. Drizzle with soy sauce and sprinkle sesame seeds. Toss to combine and remove from heat immediately to keep some texture.
Assemble
10
Divide cooked jasmine rice between bowls. Top each with sesame spinach and crispy teriyaki tofu.
11
Drizzle the warm teriyaki glaze generously over the tofu. Serve immediately.
B
Nutri-Score
Good balance
A–E · lower is better · score 1
Calories
485
per serving
Source of protein · 16gLow sugar · 11gLow saturated fat · 3g
Protein
16g
Carbs
75g
Fat
14g
Sat. fat
3g
Fiber
3g
Sugar
11g
Sodium
991mg
Dairy FreeEgg FreeGluten FreeVeganHeart HealthyDiabetes FriendlyAnti InflammatoryHigh ProteinBalanced MealPlant Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.7
per serving
BCarbonAEU all-round· carbon sets the grade
Water
1.2m³
Runoff
0.05g P
Jasmine Rice drives 45% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
5
Sweet
6
Salty
3
Sour
1
Bitter
2
Spicy
Textures
CrispyTenderSilky
Aromas
SavoryNuttyAromaticHerbal
Kitchen Equipment
Primary Tool
OvenOvenSaucepanFrying PanBaking SheetMixing BowlWhiskSpatulaFine Mesh StrainerKitchen TowelChef KnifeCutting BoardGraterMeasuring SpoonsLiquid Measuring CupParchment Paper
Counter FootprintMedium
Safety & Storage
Cross Contamination
Use separate cutting boards and utensils for allergen-free preparation if serving to individuals with severe soy, sesame, or gluten allergies. The same marinade is used both for tofu and as the base for the glaze.
Cooking Temperature
Ensure tofu reaches minimum internal temperature of 74°C (165°F) during baking. Verify with a food thermometer to confirm safe cooking of soy-based proteins.
Handling
Press tofu thoroughly for 10 minutes before cutting to remove excess moisture, which ensures proper texture and even browning during baking.
Storage
Refrigerate leftover tofu, rice, and glaze separately in airtight containers within 2 hours of cooking. Consume within 3-4 days. Reheat glaze and tofu to 74°C (165°F) before serving.
Allergen Warning
This dish contains soy, sesame, and gluten. Soy sauce contains wheat and is used in multiple components including tofu marinade, spinach seasoning, and teriyaki glaze. Verify all packaged ingredients are free from cross-contact with other allergens.
High Risk Population
Immunocompromised individuals, pregnant persons, young children, and elderly should ensure tofu is cooked to proper temperature and all components are reheated adequately before consumption.
Pro Tips
Technique
Press your tofu for the full 10 minutes and really pat it dry—moisture is the enemy of crispiness, and that golden-brown crust is what makes this bowl sing.
Substitution
Swap tamari for soy sauce if you need gluten-free, and feel free to replace maple syrup with agave or even brown sugar for a different sweetness profile.
Make Ahead
Marinate the tofu overnight in the fridge—the longer it sits, the deeper the flavor penetration, so this is a perfect meal-prep winner.
Flavor Boost
Add a pinch of chili flakes to the teriyaki glaze for a subtle heat that balances the sweetness and makes the whole bowl pop.
From the chef
I spent years assuming miso was the only way to get that deep umami punch in plant-based cooking—until I learned that caramelizing soy sauce with sweetness and acidity creates an equally addictive glossy glaze. This bowl is my proof that you can borrow Japanese technique, skip the miso, and still end up with tofu so good people will ask for seconds.
TagsWeeknight Dinner
AllergensSoySesameGluten
Source: generated · June 10, 2026