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Prep Time

Prep Time

10 min

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Total Time

30 min

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Calories per serving


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Ingredients (9)
  • 2 cups MINUTE® White or Brown Rice, uncooked
  • 1 can (20 oz.) DOLE® Pineapple Chunks, drained
  • 1 pkg. (14 oz.) extra firm tofu, drained and cut into 1-inch pieces
  • 1/2 cup KIKKOMAN® Teriyaki Sauce, divided
  • 2 tablespoons KIKKOMAN Less Sodium Soy Sauce
  • 1 tablespoon vegetable oil
  • 2 teaspoons garlic, minced
  • 1 red bell pepper, seeded and chopped
  • 1 cup frozen peas and carrots, thawed
  1. Prepare rice according to package directions.  Preheat broiler and line a 13 x 9-inch baking sheet with foil; spray baking sheet with cooking spray.
  2. Arrange tofu in a single layer on prepared pan; season to taste with salt and pepper.  Broil 14 minutes or until golden brown on all sides.  Combine 1/4 cup teriyaki sauce and soy sauce; set aside.  Toss tofu in small bowl with remaining 1/4 cup teriyaki sauce.
  3. Heat oil in large nonstick wok or skillet, over medium-high heat.  Add garlic and sauté briefly, taking care not to burn.  Add rice, season to taste with salt and pepper, and stir-fry 5 minutes or until starting to brown.  Add red bell pepper, pineapple chunks and stir fry 2 minutes more. Add peas and carrots and reserved teriyaki soy mixture, continue to stir fry until mixture is hot and liquid has evaporated, about 3 minutes. Stir in tofu.  Garnish with chopped green onion, if desired.