Teriyaki Tofu Stir-Fry with Broccoli
with rice

Name: Teriyaki Tofu Stir-Fry with Broccoli
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 cloves Garlic, chopped; 1/4 cup Soy sauce, low-sodium; 1 Tbsp Vinegar, rice; 1/4 cup + 2 Tbsp Water; 2 Tbsp Brown sugar; 1 Tbsp Cornstarch; 2 tsp Oil, toasted sesame; 16 oz Tofu, extra-firm, 1" / 2.5cm cubed (vacuum packed preferable); 1 Bell peppers, any color, diced; 2 bulbs Shallots, diced; 10 oz Broccoli, florets; 10 oz Pineapple, cubed; 2 Tbsp Oil, cooking; 1 cup Teriyaki sauce (ingredients listed separately); 2 cups Rice, uncooked white or brown

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Sweet and savory teriyaki sauce adds great flavor to this quick weeknight stir-fry with tofu and broccoli.

Dependency

Lentil-Stuffed Portobellos

Ingredients

Metric

Servings:

Teriyaki Stir-Fry Sauce:

Garlic - 3 cloves , chopped
Soy sauce, low-sodium - 1/4 cup
Vinegar, rice - 1 Tbsp
Water - 1/4 cup + 2 Tbsp
Brown sugar - 2 Tbsp
Cornstarch - 1 Tbsp
Oil, toasted sesame - 2 tsp

Teriyaki Tofu Stir-Fry:

Tofu, extra-firm - 16 oz , 1" / 2.5cm cubed (vacuum packed preferable)
Bell peppers, any color - 1 , diced
Shallots - 2 bulbs , diced
Broccoli - 10 oz , florets
Pineapple - 10 oz , cubed
Oil, cooking - 2 Tbsp
Teriyaki sauce (ingredients listed separately) - 1 cup

Rice (for 2 nights):

Rice, uncooked white or brown - 2 cups

Prep

Tofu - If tofu is packaged in water, press out liquid first. Slice into 1" / 2.5cm cubes. (Can be done up 1 day ahead)
Rice - This makes enough for two nights. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
Make teriyaki sauce - Chop garlic. Combine garlic, soy sauce, vinegar, first part of water and brown sugar in a small saucepan. Bring to a boil. Mix cornstarch with second part of water (making sure it’s cold). Pour cornstarch mixture into saucepan and simmer until sauce has thickened. Remove from heat and stir in toasted sesame oil. (Can be done up to 5 days ahead)
Bell peppers / Shallots / Broccoli / Pineapple - Prep as directed. Combine bell peppers, shallots and broccoli in one container. Store pineapple separately. (Can be done up to 5 days ahead)

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Make

Heat a wok over medium-high heat. Add cooking oil and then bell peppers, shallots and broccoli. Saute until vegetables are tender, 6 to 7 minutes.
Add tofu and continue cooking until tofu is warmed through.
Pour teriyaki sauce and pineapple over tofu and vegetables. Continue cooking for 1 minute more to let the flavors come together.
If rice was made ahead, reheat in the microwave. (Remember to reserve half for Wednesday's meal.)
Serve stir-fry over rice. Enjoy!

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