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Recipe

Soy Ginger Japanese Tofu Teriyaki Rice Bowl with cucumber

JapaneseTofuDinnerRice BowlsTeriyakiWeeknight MealsJapanDairy FreeVegetarian

Soy Ginger Japanese Tofu Teriyaki Rice Bowl with cucumber is an easy Japanese-style recipe made for home cooks. It uses tofu, cucumber, soy ginger sauce, and practical directions by minute, heat level, and cookware.

Yield4 servings
Prep Time12 minutes
Cook Time18 minutes
Total Time30 minutes

Why this Japanese recipe works

Soy Ginger Japanese Tofu Teriyaki Rice Bowl with cucumber is built for home cooks who want Japanese flavor with simple timing, common cookware, and sauces that are easy to find. The recipe uses tofu, cucumber, and soy ginger sauce for a balanced meal that works for dinner, lunch, or meal prep.

Cookware and heat guide

  • Cookware: 12-inch skillet and small saucepan
  • Heat: medium-high heat
  • Total time: 30 minutes

Quick answer

The key to a fast teriyaki rice bowl is reducing the sauce briefly so it coats the protein instead of pooling in the bottom of the bowl. Follow the minute-by-minute steps below, cook the protein to the right temperature, and add the sauce near the end so it coats the food without burning.

More recipes and sauce guides

Find more easy recipes, browse the Japanese recipe category, or start from the Superior Sauce USA homepage. For shopping and sauce comparisons, see soy sauce and rice vinegar or the product guides for Kikkoman Soy Sauce and Marukan Rice Vinegar.

Ingredients

What you need

  • 14 oz extra-firm tofu, pressed and cut into cubes
  • 3 cups cooked short-grain rice
  • 1 cup cucumber, thinly sliced
  • 1 tablespoon neutral oil
  • 2 tablespoons Kikkoman soy sauce
  • 1 1/2 tablespoons Marukan rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sugar, optional
  • 2 scallions, thinly sliced
  • 1 sheet nori, cut into strips, optional
  • 1 teaspoon sesame seeds

Directions

How to make it

  1. Minute 0-5, cutting board and knife: press the tofu, dry it well, and cut it into cubes. Prepare cucumber and keep toppings separate.
  2. Minute 5-8, small bowl: whisk Kikkoman soy sauce, Marukan rice vinegar, sesame oil, 1 teaspoon grated fresh ginger, and sugar. Add sweet chili sauce if using it.
  3. Minute 8-10, 12-inch skillet and small saucepan: preheat over medium-high heat. Add neutral oil only after the pan is hot.
  4. Minute 10-18, 12-inch skillet and small saucepan: brown the tofu on at least two sides. Tofu is ready when the outside is golden and the center is hot.
  5. Minute 18-22, 12-inch skillet and small saucepan: add cucumber and cook until hot and crisp-tender, stirring every minute.
  6. Minute 22-26, 12-inch skillet and small saucepan: pour in the sauce and toss until the food looks glossy. Lower the heat if the sauce bubbles too fast.
  7. Minute 26-30, serving bowl or plate: serve the glossy protein and vegetables over rice with extra sauce spooned over the top. Taste and add a few drops of rice vinegar if it needs brightness.

Tips

Make it yours

  • Use cooked seafood for everyday sushi-style meals unless you are buying fish specifically labeled for raw sushi use.
  • Season warm rice lightly with rice vinegar so the bowl tastes bright without becoming sour.
  • Keep nori dry until serving so it stays crisp.
  • For meal prep, store sauce and crunchy toppings separately and assemble after reheating.

Where to buy

Shop key ingredients

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