We use cookies in order to offer you a better browsing experience, to offer you services and to enable us to carry out audience analysis. Social media of third parties are used to offer you social media functionalities. To get more information, please visit our privacy policy. You can always change your cookie settings as described in our privacy policy.

I decline
Prep Time

Prep Time

10 min

total time icon

Total Time

30 min

calories icon

Calories per serving

600

servings icon

Servings

4

Ingredients (10)
  • 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
  • salt and ground black pepper, to taste
  • 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
Directions
  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.