Bok Choy Teriyaki Rice Bowl

This recipe came about because I needed to clean out my fridge for a grocery restock. Sometimes the best meals come from a hodgepodge of ingredients! I feel like I conquered my day simply by creating this delicious bowl. Best part is – you can totally customize it to what’s in YOUR fridge. Sub bok choy for broccoli. Add some bell peppers. Don’t feel like tofu? Try chickpeas.


  • 1 cup cooked brown rice
  • 1 block extra firm tofu
  • 2 tbsp. avocado or olive oil
  • 1 tbsp. cornstarch
  • 2 portobello mushrooms, cleaned and thinly sliced (remove gills if desired)
  • 8 heads baby bok choy, halved
  • 1/2 zucchini, cubed
  • 1/4 – 1/2 cup Teriyaki sauce
  • Sesame oil, salt & pepper
  • Cashews & sesame seeds for garnish


  1. Preheat oven to 375*F.
  2. Slice tofu into 1/2 inch blocks. From there you can cube, or slice diagonally twice to form triangles. Toss first in avocado oil, and then cornstarch. Add a pinch of salt & pepper, if desired.
  3. On a lined or greased sheet pan, place tofu on one end and bake for 10 minutes. Meanwhile, prep your veggies.
  4. Pull your sheet pan out of the oven after 10 minutes. Flip tofu so all sides get crispy. Add prepped veggies to the pan, toss with sesame oil (about 1 tablespoon) and a dash of salt & pepper. Drizzle teriyaki sauce over everything. I did about 1/4 cup, but if you prefer it more saucy, listen to your heart.
  5. Return tray to oven for another 10-15 minutes, until veggies are tender and tofu is crisp.
  6. Divide rice and tray contents between 2 bowls. They will be large sized! Garnish with cashews, sesame seeds, and a little extra teriyaki.

Produce from your fridge + protein from your freezer + pantry staples = no fuss. And by roasting on a sheet pan, it practically cooks itself.

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