When I make this dish I buy the Asian-style baked tofu so I don’t have to marinate it. It is difficult to find in regular grocery stores, but you can find it at most health food or specialty stores. If you can find it, you can skip the marinating and just stir in the teriyaki sauce at the end. For you meat eaters, a chicken breast can be used instead of the tofu.
Recipe information
Yield
serves 1
Ingredients
Rice
Stir Fry
Preparation
Step 1
To prepare the rice: Place the rice, water, salt, and butter in a small saucepan over medium-high heat and bring to a boil. Decrease the heat to medium-low, cover, and simmer for 20 minutes. Remove the pan from the heat and fluff the rice with a fork.
Meanwhile, prepare the tofu
Step 2
Cut the tofu into bite-size pieces and place them in a small bowl. Pour the teriyaki sauce over the tofu and gently swirl the bowl until the tofu is completely coated.
Step 3
Place the oil in a wok or large sauté pan over high heat. Add the mushrooms and cook, stirring frequently, for 3 minutes. Add the broccoli and cabbage and cook for 2 to 3 minutes, or until the mushrooms are almost tender. Add the pea pods and cook for 2 minutes, or until the vegetables are just tender. Add the tofu and sauce and cook, stirring gently, for 2 minutes, or until the tofu is warm.
Step 4
Place the rice on a plate and top with the vegetables and tofu.
