Sticky Teriyaki Tofu Rice Bowls
Ingredients
- 2 (14-oz) pkg extra firm tofu
- 1 (12-oz) pkg broccoli florets, cut into 1 to 1½ inch pieces
- 2 shallots, thinly sliced
- 3 Tbsp sesame oil, divided
- ¼ cup cornstarch
- ¾ cup teriyaki sauce
- 2 (8.8-oz) pouches microwavable brown rice
- 1 avocado, sliced
Instructions
- Preheat oven to 450°F. Place tofu on several layers of paper towels. Cover with paper towels, and gently press out moisture. Let stand 15 minutes. Cut into cubes.
- Meanwhile, cook broccoli and shallots in 1 Tbsp hot oil in a large ovenproof or cast-iron skillet over medium-high heat 5 to 8 minutes or until crisp-tender. Transfer to a medium bowl.
- Toss tofu with cornstarch. Sauté tofu in 2 Tbsp hot oil in same skillet over high heat until beginning to brown, about 5 minutes.
- Transfer skillet to oven. Bake tofu 10 to 15 minutes or until browned. Toss tofu in teriyaki sauce.
- Meanwhile, heat rice according to package directions. Divide among 6 plates; top with tofu, broccoli, and avocado.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
451
|
451
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 23 | 23 |
| Carb (g) | 51 | 51 |
| Fiber (g) | 7 | 7 |
| Sodium (mg) | 633 | 633 |
| T. Sugs (g) | 12 | 12 |
| A. Sugs (g) | 9 | 9 |
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