Teriyaki Tofu and Vegetable Stir Fry
A tasty Asian-style vegetarian dish.
Ingredients
-
2 cup brown rice, uncooked
-
1 (283 - 397g) package extra-firm tofu, sliced in half lengthwise and pressed dry 2/3 cup teriyaki sauce, divided
-
2/3 cup teriyaki sauce, divided
-
1 tbsp vegetable oil
-
3 cup broccoli florets
-
1-1/2 cup red bell pepper, cut into 2.5cm chunks
-
1/2 tsp ginger, fresh, grated
-
2 g garlic clove(s), finely chopped
Steps to Sunshine!
-
Preheat oven to 220ºC. Drain pineapple; reserve juice. Prepare rice according to package directions using remaining juice plus enough water to measure 2 cups. Spray baking sheet with cooking spray.
-
Cut tofu into 2.5cm cubes. In separate bowl, combine tofu with 1/3 cup Teriyaki Baste and Glaze. Toss to combine.
-
Spread tofu pieces evenly over prepared baking sheet. Bake 30 minutes.
-
Heat vegetable oil in wok or large skillet. Stir fry broccoli, bell pepper, and garlic. Add remaining 1/3 cup Teriyaki Baste and Glaze, pineapple, ginger and baked tofu to skillet. Reduce heat to low and simmer 5 minutes, or until vegetables are crisp-tender.
-
Serve over hot cooked rice.
