Teriyaki Tofu and Vegetable Stir Fry

Name: Teriyaki Tofu and Vegetable Stir Fry
Cuisine: Asian
Ingredients: 1 can (20oz.) DOLE® Pineapple Tidbits in 100% Pineapple Juice; 2 cup brown rice, uncooked; 1 (10-14 oz.) package extra-firm tofu, sliced in half lengthwise and pressed dry; 2/3 cup KIKKOMAN® Teriyaki Baste and Glaze, divided; 1 tbsp vegetable oil; 3 cup broccoli florets; 1-1/2 cup red bell pepper, cut into 1-inch chunks; 1/2 tsp ginger, fresh, grated; 2 g garlic clove(s), finely chopped

A tasty Asian-style vegetarian dish.

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Categories Vegetarian, Canned pineapple, Pineapple, Dinner, 30 - 60 Mins, Plant-based,

Ingredients

1 can (20oz.) DOLE^® Pineapple Tidbits in 100% Pineapple Juice
2 cup brown rice, uncooked
1 (10-14 oz.) package extra-firm tofu, sliced in half lengthwise and pressed dry
2/3 cup KIKKOMAN^® Teriyaki Baste and Glaze, divided
1 tbsp vegetable oil
3 cup broccoli florets
1-1/2 cup red bell pepper, cut into 1-inch chunks
1/2 tsp ginger, fresh, grated
2 g garlic clove(s), finely chopped

Method

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.
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.