Teriyaki Tofu and Vegetable Stir Fry
A tasty Asian-style vegetarian dish.
Ingredients
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1
can (20oz.) DOLE® Pineapple Tidbits in 100% Pineapple Juice
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2 cup brown rice, uncooked
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1 (10-14 oz.) package extra-firm tofu, sliced in half lengthwise and pressed dry
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2/3 cup KIKKOMAN® Teriyaki Baste and Glaze, divided
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1 tbsp vegetable oil
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3 cup broccoli florets
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1-1/2 cup red bell pepper, cut into 1-inch chunks
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1/2 tsp ginger, fresh, grated
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2 g garlic clove(s), finely chopped
Steps to Sunshine!
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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.
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Cut tofu into 1-inch cubes. In separate bowl, combine tofu with 1/3 cup Teriyaki Baste and Glaze. Toss to combine.
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Spread tofu pieces evenly over prepared baking sheet. Bake 30 minutes.
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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.
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Serve over hot cooked rice.
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