Teriyaki bowl with chickpeas
A real protein booster bowl powered by pulses—chickpeas, tofu and sprouts—plus antioxidants, healthy fats and a dose of vitamins from pomegranate seeds, avocado and spinach.
Preparation
Step 1
200 g chickpeas (jar) – 3 celery stalks, sliced – 3 tbsp Kikkoman Teriyaki Wok Sauce with Toasted Sesame – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
Drain the chickpeas (keep the cooking liquid—known as aquafaba—for soups or other uses). Mix the chickpeas and celery in a bowl with the Kikkoman Teriyaki Sauce with Sesame and Kikkoman Ponzu Lemon.
Step 2
½ avocado – 50 g baby spinach or salad leaves – 100 g pomegranate seeds – 50 g lentil sprouts (or mung bean sprouts)
Divide the chickpea and celery mix between bowls. Scoop out the avocado with a spoon and arrange in large slices on the chickpeas, along with the spinach, pomegranate seeds and sprouts.
Step 3
200 g firm tofu – 2 tbsp cornflour – 3 tbsp rapeseed oil
Cut the tofu into 2 cm cubes and pat dry with kitchen paper—or press for a couple of hours if time allows (see tip). Toss the tofu in cornflour and shake off any excess. Heat the rapeseed oil in a wok and fry the tofu for 5 minutes until golden brown.
Step 4
3 tbsp Kikkoman Teriyaki Wok Sauce with Toasted Sesame – 1 pinch chilli flakes – 1 ½ tbsp Kikkoman Toasted Sesame Oil
Deglaze the tofu in the wok with the Kikkoman Teriyaki Sauce with Sesame, then reduce the heat. Stir well and season with the chilli flakes. Divide the tofu cubes between the chickpea bowls and drizzle with the Kikkoman Sesame Oil.
Tip:
Fried tofu gets especially crispy and flavourful if you press it for around 2 hours first. It releases less moisture during frying and absorbs more marinade. There are special tofu presses for this purpose, in which you can place the whole block of tofu. But you can also simply cut the tofu into large cubes, wrap it in kitchen paper and weigh it down with a full carton.
Recipe-ID: 1662
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
200 g chickpeas (jar) – 3 celery stalks, sliced – 3 tbsp Kikkoman Teriyaki Wok Sauce with Toasted Sesame – 3 tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon
Drain the chickpeas (keep the cooking liquid—known as aquafaba—for soups or other uses). Mix the chickpeas and celery in a bowl with the Kikkoman Teriyaki Sauce with Sesame and Kikkoman Ponzu Lemon.
½ avocado – 50 g baby spinach or salad leaves – 100 g pomegranate seeds – 50 g lentil sprouts (or mung bean sprouts)
Divide the chickpea and celery mix between bowls. Scoop out the avocado with a spoon and arrange in large slices on the chickpeas, along with the spinach, pomegranate seeds and sprouts.
200 g firm tofu – 2 tbsp cornflour – 3 tbsp rapeseed oil
Cut the tofu into 2 cm cubes and pat dry with kitchen paper—or press for a couple of hours if time allows (see tip). Toss the tofu in cornflour and shake off any excess. Heat the rapeseed oil in a wok and fry the tofu for 5 minutes until golden brown.
Discover more
