Teriyaki tofu with rice
Teriyaki tofu with rice

Teriyaki Tofu with Vegetable Fried Rice

December 4, 2015

Enjoy this easy plant-based, gluten-free weeknight meal with your family!

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 4 servings


For the Tofu:

1 package of organic extra firm tofu (14 oz)

1 cup gluten-free teriyaki sauce

1 garlic clove - minced

1 teaspoon fresh ginger - grated

1 Tablespoon sesame oil

For the Rice:

1-2 cups jasmine or long grain brown rice - cooked

1 cup chopped broccoli florets

1 cup chopped mushrooms of choice

1 cup diced pineapple


Cook rice according to package. Set aside.

Prepare tofu by draining liquid and patting it dry with a paper towel.

Slice tofu in half crosswise, then cut into triangles. You will have 4 triangles of tofu.

In casserole dish, add teriyaki sauce, garlic, ginger and sesame oil. Feel free to add other seasonings you like too. Mix well.

Add 4 tofu triangles to sauce and set aside. Let marinate for 30 minutes, flipping tofu in the marinade after about 15 minutes.

Coat grill pan with nonstick spray, then heat over medium-high heat. When pan is hot, add each tofu slice. Do NOT discard sauce. Cook tofu for 5-6 minutes per side. Be sure to carefully flip the tofu or it'll break.

Meanwhile, add broccoli and mushrooms to a large skillet and saute for 6-8 minutes until soft. Add rice and then add as much of the tofu sauce to taste - start by adding a little at a time. Cook for an additional 1-2 minutes until heated through. Turn off heat and add pineapple.

Add a bed of rice to a plate, and then top with grilled tofu. Enjoy!