Prep Time

20 min

Total Time

50 min

Calories per serving




Ingredients (9)
  • 1 can (20 oz.) DOLE® Pineapple Tidbits or Pineapple Chunks
  • 2 cups MINUTE® Brown Rice, uncooked
  • 1 pkg. (10-14 oz.) extra-firm tofu, sliced in half lengthwise and pressed dry
  • 2/3 cup KIKKOMAN® Teriyaki Baste and Glaze, divided
  • 1 tablespoon vegetable oil
  • 3 cups broccoli florets
  • 1-1/2 cups red bell pepper, cut into 1-inch chunks
  • 2 garlic cloves, finely chopped
  • 1/2 teaspoon grated fresh ginger
  1. Preheat oven to 425°F. 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.  
  2. Cut tofu into 1-inch cubes.   In separate bowl, combine tofu with 1/3 cup Teriyaki Baste and Glaze.  Toss to combine.
  3. Spread tofu pieces evenly over prepared baking sheet.  Bake 30 minutes.
  4. 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 tidbits, and baked tofu to skillet.  Reduce heat to low and simmer 5 minutes, or until vegetables are crisp-tender.
  5. Serve over hot cooked rice.

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