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Easy Teriyaki Tofu and Multicolor Pepper Stir-fry

An easy and nutritious meal, this stir-fry features teriyaki glazed tofu and crunchy multicolor bell peppers tossed with hearty brown rice. It's livened up by the addition of ginger, garlic and a sprinkle of green onions. Perfect for a quick weeknight dinner!
1
35 min
TOTAL TIME
688
CALORIES
$2.95
PER SERVING
Easy Teriyaki Tofu and Multicolor Pepper Stir-fry
Ingredients
STIR-FRY
4 SERVINGS
Olive Oil
2 tbsp olive oil
Red Bell Pepper
1 medium red bell pepper
cut into 1-inch pieces
Garlic
3 cloves garlic
minced
Toasted Sesame Oil
1 tsp toasted sesame oil
Sea Salt And Black Pepper
sea salt and black pepper
to taste
Teriyaki Glazed Tofu
8 oz teriyaki glazed tofu
cut into 1-inch pieces
Yellow Bell Pepper
1 medium yellow bell pepper
cut into 1-inch pieces
Broccoli Florets
2 cups broccoli florets
steam-in-the-bag
Cooked Brown Rice
3 cups cooked brown rice
Reduced Sodium Soy Sauce
2 tbsp reduced sodium soy sauce
Scallions
3 whole scallions
halved lengthwise and thinly sliced
Fresh Ginger
1 pc fresh ginger
peeled and finely chopped
Directions
STIR-FRY
20 min
PREP TIME
15 min
COOK TIME
35 min
TOTAL TIME
1
In a large skillet or wok, heat the olive oil over medium-high heat.
2
Add the garlic and ginger, stir-frying until fragrant, about 30 seconds.
3
Add in the teriyaki-glazed tofu, stir-frying until it's browned and heated through, about 2 minutes.
4
Stir in the red and yellow bell peppers and broccoli, cooking until the vegetables are crisp-tender, about 3 minutes.
5
Mix in the cooked brown rice and soy sauce, stirring occasionally, until everything is well combined and heated through, about 3 minutes.
6
Drizzle over the sesame oil and season with sea salt and black pepper.
7
Garnish the stir fry with thinly sliced scallions before serving.
Health Info
Macros
117g
CARBS
16g
FAT
18g
PROTEIN
Allowed on these diets
LACTOSE FREE
MEDITERRANEAN
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
WHEAT