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Tofu Teriyaki

January 30, 2018

Easy weekday lunches are what I'm all about - truly - I don't like spending more than 10 minutes in the kitchen during a work day! And - I know some you won't spend more than 15 minutes in the kitchen whether its a weekday dinner or weekend. SO - this tofu teriyaki can easily be prepared for a quick week day/night meal...and it's sure to please most (as long as spice can be tolerated!) 

 

 

Serves 1 

Vegan, gluten-free, oil-free, salt-free

Prep time: 5 min

Cook time: 10 min (not including rice)

 

1 c prepared rice

2 tbsp liquid aminos

1/8 c water + more if needed

1/2" piece of fresh ginger root, chopped fine

1/2 tsp sriracha (or chili paste of choice)

1 tsp brown rice vinegar

1/2 tsp garlic powder 

1/2 tsp cornstarch* 

1/4 tsp. ground thai chili pepper (or sub for red pepper flakes)

1/3 block firm tofu, cut into pieces (or pre-baked**)

1 c mushrooms, cut however you prefer

1/4 c green peas

1/4 c organic corn 

1 scallion, sliced 

1 handful cilantro, roughly chopped 
Garnish with pickled jalapeno 

Garnish with sesame seeds

 

In a non-stick skillet, combine the liquid aminos, water, ginger root, sriracha, and brown rice vinegar. Bring to a low boil - add garlic powder - stir to combine. If your sauce is getting too thick you can add more water - or - if it's too watery you can add cornstarch to thicken. Add your mushrooms and turn to medium heat. Add frozen peas, corn, and tofu. Bring to temperature. Wilt your spinach over the stove or in the microwave for 30 seconds. Add rice, tofu and vegetable mixture. Top with scallions, cilantro, pickled jalapeno, and sesame seeds. Serve immediately. 
 

*optional
**bake tofu pieces on parchment paper at 410 degrees for 30 minutes to achieve a crunchy texture

Nutritional Highlights: Tofu is a wonderful source of protein and contains all eight essential amino acids. It's an excellent source of calcium, iron, selenium, and phosphorous. It's known to have originated from East Asian and Southeast Asian countries. With worldwide commercialization of soy products, I recommend purchasing organic, non-GMO soy products to achieve the best health benefits.

 

 

 

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