This Curried Teriyaki Rice with Veggies and Tofu is a hearty, flavorful, and nutrient-packed meal, is just what you need! It’s the perfect balance of sweet, savory, and aromatic flavors, combining the bold taste of teriyaki sauce with the warm spice of curry powder.
This dish is incredibly versatile and works for busy weeknights, meal prep, or even a comforting homemade lunch. With the richness of air-fried tofu, the crunch of cashews, and the freshness of basil, every bite bursts with deliciousness!
Why This Recipe Works
This dish is simple yet packed with layers of flavor. First, we start with perfectly cooked jasmine rice—soft, fragrant, and ideal for soaking up all the flavors. The base is created by sautéing ginger, garlic, and cashews, which releases an incredible aroma. Then come the colorful veggies and chickpeas, providing a mix of textures and nutrients.
Next, a blend of curry powder and Kikkoman’s garlic and green onion teriyaki sauce elevates the dish, giving it an irresistible umami taste with a hint of spice. Adding in crispy air-fried tofu and fresh basil takes it to another level—bringing in a touch of creaminess and herbal freshness. Finally, everything is tossed together with the fluffy rice, ensuring every bite is coated in the rich, flavorful sauce.
Perfect for Meal Prep & Customization
One of the best things about this dish is that it stores beautifully. You can meal prep it ahead of time and enjoy it throughout the week. Simply reheat it in a pan or microwave, and it tastes just as good as fresh!
This recipe is also highly customizable:
- Make it spicier by adding chili flakes or extra ginger.
- Swap the protein by using tempeh, paneer, or more chickpeas.
- Adjust the sweetness by tweaking the amount of teriyaki sauce.
- Make it oil-free by dry-roasting the nuts and stir-frying with a splash of water.
Final Thoughts
This Curried Teriyaki Rice with Veggies and Tofu is a fusion dish that brings together bold flavors, nutritious ingredients, and quick preparation. Whether you’re looking for a comforting homemade meal or a meal-prep-friendly dish, this recipe delivers.
Give it a try, and let me know how you like it! 😊🍛✨
Curried Teriyaki Rice with Veggies and Tofu
Ingredients
- 1 tbsp oil e.g., sesame or neutral oil
- 1 tsp ginger finely minced
- 2 cloves garlic finely minced
- 2 tbsp cashews halved
- 3 cups mixed veggies onion, bell pepper, zucchini, green onion, carrot, cauliflower
- 1 cup chickpeas cooked
- ½ block air-fried tofu cubed
- 1 cup fresh basil leaves
- 1 cup jasmine rice uncooked
- 1 tsp curry powder
- 3 tbsp Kikkoman’s garlic and green onion teriyaki sauce
- Salt to taste
- Splash of water
Instructions
- Cook jasmine rice in an Instant Pot using a 1:1 ratio and 4-minute method. Fluff and set aside.
- Heat oil in a large pan over medium heat. Add ginger, garlic, and cashews, and sauté until fragrant and golden brown.
- Toss in the mixed veggies and chickpeas. Stir-fry for 3-4 minutes until the veggies soften slightly.
- Sprinkle in the curry powder and drizzle the teriyaki sauce over the mixture. Stir well to coat everything evenly.
- Gently fold in the air-fried tofu and fresh basil leaves. Cook for another minute to blend the flavors.
- Add the cooked jasmine rice, mixing thoroughly to ensure even seasoning. Adjust with salt or extra teriyaki sauce if needed.
- Serve warm and enjoy this delicious, aromatic, and nutritious dish!
Notes
- Want it spicier? Add red chili flakes or sriracha for an extra kick.
- No tofu? Swap it with paneer, tempeh, or extra chickpeas.
- Gluten-free? Ensure your teriyaki sauce is gluten-free or use tamari instead.
- Meal prep tip: This dish stores well in the fridge for up to 3 days—just reheat and enjoy!
