Crispy tofu, perfectly cooked veggies, sweet and savory no oil teriyaki sauce, and brown jasmine rice. What could be wrong with that? It’s a delicious mix of textures, colors, and flavors and it’s one of my favorites! I never ate tofu or even really tried it before I became vegan, and the only time I ever tried it was in miso soup. I was convinced I didn’t like it because it tasted like a mushy jello texture, so I didn’t know how much I would love it crispy. It’s cubed, crispy, and has the perfect amount of chewy texture. It’s a great source of low calorie plant protein and I’m so glad I found it in my life! Didn’t foresee it happening… ever. I love having this the first time, and for leftovers.
Teriyaki Tofu Stir Fry
1 cup brown jasmine rice, cooked
1 block extra firm tofu, cubed
2 crowns of broccoli
8 oz baby Bella mushrooms, sliced
1/2 cup shredded carrots
1/2 yellow bell pepper, diced
Diced scallions to top
No oil Teriyaki
1/3 cup low sodium soy sauce
1/4 cup coconut aminos
1 tsp minced garlic
1/2 tsp minced ginger
Pepper to taste
1 tsp maple syrup
1.5 tsp cornstarch
1. Preheat oven to 425* and dice pressed tofu. Lay them on a towel to drain for 20 minutes.
2. Lay tofu on a parchment lined pan and bake for 25 minutes.
3. While tofu is cooking, add broccoli and peppers to woke to sauté for 5 minutes before adding the other veggies. Sauté another 10 minutes before turning on low.
4. Whisk sauce together and add to the veggies and cook another few minutes until thickened.
5. Add the crispy tofu to the veggie minute and serve over brown rice. Top with diced scallions.