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Teriyaki Tofu Bowl with Chinese Vegetables


Ready In: 45 Minutes
Prep Time: 30 Minutes
Cook Time: 15 Minutes
Serves 4

INGREDIENTS

Teriyaki Tofu Bowl with Chinese Vegetables

DIRECTIONS

  • Cut each lb of tofu into 8 equal triangles (for a total of 16) and marinate in 1 cup of Teriyaki Sauce. Set aside.
  • Trim and slice mushrooms and rinse them. (The excess water on the mushrooms adds needed moisture during fat-free sautéing.) Set aside.
  • Begin cooking the rice, following package directions. Spray a large sauté pan or griddle once with cooking spray and set over medium-high heat.
  • Add all the vegetables except the snow peas and bean sprouts to the pan. Add the ginger and garlic.
  • Sauté, stirring frequently, until the vegetables are just cooked and still crunchy, about 8 to 12 minutes.
  • Stir in about 1 tbsp of Teriyaki Sauce and add bean sprouts and snow peas. Allow vegetables to cook while you sauté tofu.
  • Spray a second sauté pan once with cooking spray and add tofu triangles.
  • Sauté tofu about 2 minutes on each side.
  • In a pasta bowl or shallow soup plate, place 1/2 cup rice. Spoon 1/8 of the vegetable mix over the rice. Cover with 1 tbsp of Teriyaki Sauce and 2 tofu triangles. Sprinkle with green onions and serve.
  •  SAVE