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Un-Kabobbed Teriyaki Tofu & Vegetables

from Tiffany at eatathomecooks.com
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Servings: 6 to 8
Calories: 477kcal

Ingredients

For the sauce:

  • 3 Tbs. sesame seeds
  • ½ cup tamari
  • ¼ cup maple syrup
  • 2 Tbs. tomato paste or ketchup no high-fructose corn syrup
  • 1 Tbs. fresh grated ginger or 1 tsp. ground ginger
  • 2 Tbs. cornstarch
  • 1 Tbs. water

For the tofu & vegetables:

  • 2 14 oz. packages extra-firm tofu
  • 2 zucchini chopped
  • 1 crown broccoli chopped
  • 2 cups green beans trimmed and cut
  • 2 bell peppers any color, chopped
  • 1 red onion chopped
  • 8 oz. baby bella mushrooms sliced
  • 1 Tbs. cornstarch
  • 1 Tbs. water
  • 2 cups brown rice
  • 2½ cups water

Instructions

For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • Place brown rice and water in the instant pot, close the lid and seal.
  • Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.

For the sauce:

  • Whisk sauce ingredients together, pour into a small pan and bring to a boil on the stove, then remove from heat. 

For the tofu & vegetables:

  • Heat the oven to 400°.
  • Slice the tofu in thick slices and place on a plate lined with two paper towels and cover with another paper towel. Put a heavy skillet or pot on top of the tofu to squeeze out the excess water while you prep the sauce.
  • Cut the tofu slices into cubes and place in a bowl.
  • Drizzle a few Tbs. of the sauce over the tofu and use your hands to gently toss it together to coat the tofu. Allow to marinate 5-10 minutes or longer.
  • Arrange the tofu cubes on a lined baking sheet in a single layer and bake at 400° for 30 minutes.
  • Arrange the vegetables on a lined baking sheet and sprinkle with the remaining 2 Tbs. of sauce and bake for 20 minutes or until the vegetables are tender-crisp.
  • Serve vegetables and tofu over rice, drizzled with sauce. 

Notes

The vegetables can be prepped ahead of time. The tofu can be prepped ahead and allowed to marinate in the fridge overnight.

Nutrition

Serving: 6to 8 | Calories: 477kcal | Carbohydrates: 83g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 1285mg | Potassium: 1316mg | Fiber: 9g | Sugar: 18g | Vitamin A: 2258IU | Vitamin C: 159mg | Calcium: 208mg | Iron: 6mg