One-pot Teriyaki Tofu and Rice - DrNewMed Healthy Recipes for Healthy Eating

With this One-Pot Teriyaki Tofu and Rice, cooking dinner on a weeknight will be simple. With little hassle and mess, it’s a delightful combination of tofu, vegetables, and homemade Teriyaki sauce. Gluten-free and vegan!

Ingredients

1 cup long-grain white rice
2 cups water
14 oz (400g) firm tofu, cubed
2 tablespoons vegetable oil
1/4 cup low-sodium soy sauce
2 tablespoons teriyaki sauce
2 tablespoons honey or maple syrup (for a vegan option)
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, grated
1 cup broccoli florets
1 red bell pepper, sliced
1 carrot, sliced
1 tablespoon sesame seeds (optional)
2 green onions, sliced (for garnish)

Instructions

Rinse the rice in cold water until the water runs clear.
In a large pot, combine the rice and water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 15-20 minutes or until the rice is cooked and the water is absorbed.
While the rice is cooking, prepare the teriyaki sauce. In a small bowl, mix the soy sauce, teriyaki sauce, honey or maple syrup, sesame oil, minced garlic, and grated ginger. Set aside.
In a separate non-stick pan or skillet, heat the vegetable oil over medium heat. Add the cubed tofu and cook until it becomes slightly crispy and golden brown on all sides. Remove the tofu from the pan and set it aside.
In the same pan, add a little more oil if needed, then stir-fry the broccoli, red bell pepper, and carrot until they are tender-crisp.
Return the tofu to the pan with the vegetables, and pour the teriyaki sauce over the mixture. Stir to combine and let it cook for another 2-3 minutes, allowing the flavors to meld together.
Once the rice is cooked, add it to the pan with the tofu and vegetables. Toss everything together until the rice is evenly coated with the teriyaki sauce.
If desired, sprinkle sesame seeds over the dish for added texture and flavor.
Garnish with sliced green onions before serving.