Teriyaki Tofu and Vegetable Stir Fry

Jump to Recipe

A tasty Asian-style vegetarian dish.

Calories per serving 230
Prep time 20 mins
Total time 50 mins
Servings 8

You will need

  • 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

Method

  1. 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.  
  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, ginger 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.
 
Print
By proceeding you understand and give your consent that your IP address and browser information might be processed by the security plugins installed on this site.
×