Teriyaki Tofu and Vegetable Stir Fry

Name: Teriyaki Tofu and Vegetable Stir Fry
Prep time: 78 d 13 h 5 min 27 s
Total time: 78 d 13 h 35 min 27 s
Yield: 8
Ingredients: 1can (227 g.) DOLE® Tropical Gold Pineapple Chunks; 2cups MINUTE® Brown Rice, uncooked; 1pkg. (400g) extra-firm tofu, sliced in half lengthwise and pressed dry; 2/3cup Teriyaki Baste and Glaze, divided; 1tablespoon vegetable oil; 3cups broccoli florets; 1-1/2cups red bell pepper, cut into 1-inch chunks; 2garlic cloves, finely chopped; 1/2teaspoon grated fresh ginger

A tasty Asian-style vegetarian dish.

Prep Time: 20 mins
Total Time: 50 mins
Serves: 8
Calories: 230

Ingredients

1 can (227 g.) DOLE^® Tropical Gold Pineapple Chunks
2 cups MINUTE^® Brown Rice, uncooked
1 pkg. (400g) extra-firm tofu, sliced in half lengthwise and pressed dry
2/3 cup 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

Steps to Sunshine!

Preheat oven to 220°C. 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 1-inch 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 tidbits, 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.