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 brow 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

Instructions

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.