Easy Teriyaki Tofu with Stir-Fried Vegetables

So okay, there’s this Chinese takeout place near my house, just like there is by every other person’s house in America. (But am I actually exaggerating here?!) On the surface this takeout place is nothing special, but then you order brown rice and it SMELLS LIKE ROOT BEER. Not kidding! I don’t know why. I tried Googling it, but all I got was a link to chicken on Pinterest and a recipe for root beer float brownies.

Um. (But wait actually those brownies…)

Twill remain a mystery, I guess.

Teriyaki Tofu with Vegetable Stir-Fri | memo2munch

Anyway, you can pretty much count on whatever you order at this restaurant to be pretty good, and I’ll admit it, when I’m tired and ravenous and veggies in brown sauce with rice sounds oh-so divine, I get Chinese takeout.

I’m not proud of what I’ve done, but I did what I had to do to survive eat ASAP. And, you know, fortune cookies are fun.

But this is why we practice balance here at memo2munch, right? Because we aren’t perfect, and not every day is our best eating day. I’m not going to go and call eating Chinese takeout a mistake, though, because I very clearly remember purposefully dialing the phone number and placing the order. Also if this is a food that you particularly enjoy, it’s really okay to have it once in a while. It really is. Just try to make it a very rare occurrence!! You never know what you might be putting into your body, like excessive amounts of sodium or MSG.

Teriyaki Tofu with Stir-Fried Vegetables | memo2munch

This being said, why order any kind of takeout when you can make your own takeout-inspired dinner that is quick, nutritious, and even tastier? Plus you have 100% control over what enters your body. I can’t guarantee that the rice will smell like root beer, though. Sorry boutcha.

Not a tofu fan? You can easily substitute chicken or beef! Enjoy!

Teriyaki Tofu with Stir-Fried Vegetables

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Easy Teriyaki Tofu with Stir-Fried Vegetables
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  1. 3/4 c. uncooked brown rice
  2. 1 tbsp. canola oil
  3. 14 oz. extra firm tofu
  4. 2 c. veggies of your choice, chopped if need be (I used broccoli, peapods, mushrooms, and onions)
  5. 3/4 c. teriyaki sauce
  1. Tofu: Cook the rice according to package directions. Cut the tofu into two horizontal slices and press with a paper towel to remove excess moisture. Wait a few minutes and press again. Cut the tofu slices into small cubes.
  2. Heat the oil in a medium skillet over medium heat. When oil is shiny, add tof and about 1/4 cup of sauce (watch for splattering). Pan-fry the tofu until golden brown. Remove from pan and set aside.
  3. Veggies: Return the pan to heat and add the vegetables that may take the longest to cook, like carrots, broccoli, and onions, with 2 tbsp. sauce. After a couple minutes, add the remaining vegetables and stir-fry until brightly colored and tender. Arrange veggies and tofu over the rice, and cover with sauce to taste.
  1. Make sure your teriyaki sauce is certified gluten free if you want to be sure this dish has no gluten.
Adapted from Pinch of Yum
Adapted from Pinch of Yum
Memo2munch http://memo2munch.com/

One thought on “Easy Teriyaki Tofu with Stir-Fried Vegetables

  1. This looks delicious. The thing about YOUR fab food is that I bet there is less than a whale’s serving of sodium in it and NO MSG. I know what I’m making tonight, now! Thank you.

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