Teriyaki Tofu Bowls
with Stir-Fried Veggies and Garlic Sesame Rice
This dish brings the flavour with sesame-studded rice, teriyaki-soy-glazed tofu and a wok full of carrots, broccoli and cabbage. Every bite is packed with flavour and texture – perfect for any day of the week!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy)
¾ cup
Jasmine Rice
1 unit(s)
Sweet Bell Pepper
1 tbsp
Sesame Seeds
(Contains Sesame)
1 tbsp
Garlic Puree
4 tbsp
Teriyaki Sauce
(Contains Soy, Sulphites, Wheat)
½ tbsp
Cornstarch
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
2 unit(s)
Green Onion
170 g
Vegetable Mix
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Thinly slice green onions. Core, then cut pepper into 1/2-inch pieces.
Heat a medium pot over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then garlic puree, rice and half the sesame seeds. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups (2 1/2 cups) water and bring to a boil over high. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp (2 tbsp) oil, then peppers. Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper. Add veggie mix. Cook until softened, 2-3 min. Remove the pan from heat. Transfer veggies to a plate and cover to keep warm.
While veggies cook, whisk together teriyaki sauce, soy sauce, 1/2 tbsp cornstarch and 1/2 cup (1 cup) water in a medium bowl.
Heat the same pan (from step 3) over medium-high. Meanwhile, pat tofu dry with paper towels, then crumble into pea-sized pieces When hot, add 1 tbsp (2 tbsp) oil, then tofu. Cook tofu until crispy, 6-7 min.** Add teriyaki mixture to the pan with tofu. Bring to a boil over high heat. Once boiling, cook, stirring often, until sauce thickens slightly, 2-3 min. Season with salt and pepper, to taste.
Fluff rice with a fork, then season with salt and stir in half the green onions. Divide rice between bowls. Top with veggies, tofu and sauce from the pan. Sprinkle remaining sesame seeds and remaining green onions over top.
