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Wednesday, August 17, 2016

Hawaiian Teriyaki Tofu Bowls

This is a nice rice bowl full of delicious veggies.   If you do not want to eat tofu, you could bump up the veggies and it would still be great.

  • 1 14. oz. container cubed firm tofu
  • 2 c. cooked brown rice
  • 1 jar teriyaki sauce-your choice or make your own
  • Oil for cooking
  • bell peppers, thinly sliced
  • 1 zucchini, thinly sliced on the diagonal
  • ½ red onion, thinly sliced
  • ½ pineapple, cored and sliced
  • 4 T. coconut flakes, unsweetened
  • 2 T. fresh ginger, minced
  1. Drain the tofu by covering a plate with several layers of paper towels.  Set tofu on top of the plate and cover with several more paper towels.  Place a heavy object on top and let sit for 30 minutes.  Remove paper towels.  Put the tofu into a large shallow bowl or baking dish and cover with teriyaki sauce.  Allow to marinate for 30 or more minutes.
  2. In a skillet over medium heat, heat a T. of oil. Add bell peppers, onions, ginger and zucchini; stir. Cook for 5-­7 minutes, until vegetables are your desired tenderness. Set aside in a bowl or on plate.
  3. Add a little more oil to the skillet; add the tofu. Pan­ fry for about 2­-3 minutes, until crispy; flip the tofu chunks, and cook on the other side for an additional 2­-3 minutes. Repeat until the tofu is crispy.
  4. To arrange a bowl, start with a cup of cooked rice,  put vegetables, and tofu in piles on top. Top with pineapple slices, additional teriyaki sauce, and coconut.

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