Teriyaki Katsu Rice Bowls on a gray background

Teriyaki Katsu Rice Bowls

Teriyaki Katsu Rice Bowls are packed full of protein and flavor. Healthy tofu is coated and perfectly fried, drizzled with homemade Teriyaki sauce, and place on a bed of rice.

Recipe Contributor – The Foodie Takes Flight (website) The Foodie Takes Flight (Instagram)

Teriyaki Katsu Rice Bowls. I’ve made this dish. So far it’s my favorite thing to make with tofu.

Did you know that the soy in tofu, volume for volume, contains more protein than beef, more calcium than milk, more lecithin than eggs, and more iron than beef? Gotta love tofu!

Teriyaki sauce actually originated in Hawaii. Early Japanese immigrants who settled in Hawaii created a marinade made from local pineapple juice, which they blended with soy. Eventually, it became the teriyaki we know today. Typical ingredients are brown sugar, cornstarch, garlic, mirin (rice wine) sake, soy sauce and sugar.

As Jessica of The Foodie Takes Flight writes, “For Teriyaki Katsu Rice Bowls, I used slabs of tofu for the katsu then added some homemade teriyaki sauce. Enjoyed these all on a bed of some shredded lettuce and Japanese rice. Japanese rice is one of my favorite types since it’s really sticky and starchy. I love it with Japanese-inspired rice meals since you can easily eat the rice with chopsticks (yes I’m so asian) since they stick really well.” 

Teriyaki Katsu Rice Bowls on a gray background
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5 from 3 votes

Teriyaki Katsu Rice Bowls

Teriyaki Katsu Rice Bowls are packed full of protein and flavor. Healthy tofu is coated and perfectly fried, drizzled with homemade Teriyaki sauce, and place on a bed of rice.
Course: Main Course
Cuisine: Chinese
Keyword: Asian, Rice, Teriyaki, Tofu
Servings: 6
Calories: 144kcal



  • 1 package of your favorite white rice, cooked

Teriyaki Sauce

  • 1/2 cup low sodium soy sauce*
  • 1/2 cup water
  • 1/3 cup plus 1 tbsp coconut sugar (or other sugar of choice)
  • 1/2 tsp ginger, minced
  • 1 tsp garlic, minced
  • 1 tsp ginger powder (or 1 tsp grated fresh ginger)
  • 1 tbsp cornstarch
  • 2 tbsp water

Tofu Katsu

  • 2 8 ounce blocks extra firm tofu
  • canola oil for frying

Batter for Tofu

  • 1/2 cup flour
  • 1 tbsp + 2 tsp cornstarch
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp sweet paprika powder (optional)
  • 1/2 cup water

Breading for Tofu

  • 1 cup japanese breadcrumbs, or more as needed


Teriyaki Sauce

  • In a bowl, mix the cornstarch and water.  (last two ingredients)
  • Add in the rest of the ingredients. Mix.
  • Pour the mixture into a saucepan and leave to boil, stirring occasionally. 
  • Leave to simmer until the sauce thickens from the cornstarch, around 7 minutes.   
  • Turn off heat and set aside.

Tofu Katsu

  • Drain water from the tofu by wrapping them in paper towels and then placing a heavy flat surface (a board or plate) on top of each. Leave for 15 minutes until water has been absorbed by the towels.
  • Slice each tofu into 1/2 inch thick square slabs. You may be able to slice one tofu into 3 slabs, depending on the thickness of your tofu. 
  • Prepare the batter by mixing all the ingredients until smooth. In another plate or tray, add the breadcrumbs. 
  • Place each tofu in the batter then coat into the breadcrumbs. Repeat this step for the rest of the tofu. 
  • Heat the oil in a frying pan. Once hot (you can test this by putting a little bread crumbs), add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown. Take out of the oil then turn off the heat. 
  • Let cool for 10-15 minutes then diagonally into 3/4-inch thick strips. Drizzle with teriyaki sauce and enjoy with rice. 


  • Extra Teriyaki Sauce can be put in a airtight container and store in the refrigerator for later use.


Calories: 144kcal | Carbohydrates: 21g | Protein: 9g | Fat: 2g | Sodium: 600mg | Potassium: 277mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 0.2mg | Calcium: 81mg | Iron: 2.5mg

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One Comment

  1. 5 stars
    This is SOOOO good! I’m going to pass along 2 tricks I learned when cooking tofu.
    1. Press and dry the tofu. Go ahead and slice it into slabs like you would for this recipe. Lay each piece of tofu in one layer and flat into a freezer bag and freeze overnight or until use.
    2. Take out of freezer a few hours prior to cooking. Once thawed press out any excess liquid gently with paper towels.
    3. After putting the tofu into the batter and breadcrumbs, place onto a foil lined cookie sheet and place in the refrigerator for at least 15 minutes. This trick keeps the coating on the tofu and not ending up in the oil in the frying pan. PS – it works with anything else you would batter and fry.
    4. Leftovers make GREAT sandwiches!

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