DINNER
Teriyaki tofu rice bowls
A simple recipe for your everyday rotation.
30 min preparation & cooking4 servings~22g protein per serving
Ingredients
- 2 blocks (14 oz each) extra firm tofu, cubed
- 2 cups cooked rice
- 2 cups broccoli florets
- 1 carrot, sliced
- 1/3 cup teriyaki sauce
- 1 tablespoon cornstarch
- 1 tablespoon oil
Method
- Toss the tofu with the cornstarch and cook in the oil until crisp on all sides.
- Steam the broccoli and carrot until tender.
- Toss the tofu with the teriyaki sauce and serve over rice with the vegetables.
Protein is an estimate, not a laboratory measurement. Adjust for your ingredients and serving sizes. Keep chilled foods refrigerated; use a food thermometer when cooking meat, poultry, eggs or fish. Check every ingredient for allergens.
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