Teriyaki Peanut Tofu with...Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice

Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice could be just the gluten free, dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. For $2.26 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 474 calories, 18g of protein, and 22g of fat. This recipe serves 4. This recipe from I Love Vegan requires brown rice, bell pepper, garlic, and extra-firm tofu. 18371 person have tried and liked this recipe. It is a budget friendly recipe for fans of Japanese food. It works best as a main course, and is done in approximately 40 minutes. Overall, this recipe earns a spectacular spoonacular score of 99%. Similar recipes are Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice, Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice, and Teriyaki Peanut Tofu with Stir-Fried Veggies & Brown Rice.

Ingredients

Cooking Instructions

1. 01

   Bring 2.5 cups of vegetable stock to a boil in a medium sized saucepan.

2. 02

   Add 1 cup of brown rice, turn the heat down to low, cover and cook for 55 minutes.Once the rice is cooked, remove from heat and fluff with a fork.In a medium sized bowl, combine all of the sauce ingredients.After you've mixed all of the ingredients together, taste the sauce and feel free to customize it to your liking.

3. 03

   Add more sriracha and/or chile garlic sauce for more heat, or add more brown sugar for sweetness. If you're a peanut butter lover you can double the amount used in this recipe.

4. 04

   Heat 1 tbsp of sesame oil or coconut oil in a wok or skillet over medium-high heat.Arrange your cubed tofu in the wok. Cook until golden-brown, about 3-4 minutes.Flip each piece and brown the other side, cook for another 3-4 minutes.Once the tofu is cooked, pour it into the prepared teriyaki sauce and let it sit until you've cooked your vegetables.

5. 05

   Heat 1 tbsp sesame oil in a skillet or wok over medium-high heat.

6. 06

   Add the broccoli florets, toss, and cook for 2 minutes, stirring regularly.

7. 07

   Add the zucchini and carrot, toss, and cook for 3 minutes, stirring regularly.

8. 08

   Add the mushroom and red pepper, toss, and cook for another 2-3 minutes until the broccoli is tender yet crisp.