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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
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Ingredients
STIR-FRY
4 SERVINGS
Fresh Ginger
1 pc fresh ginger
peeled and finely chopped
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 & Black Pepper
sea salt & black pepper
to taste
Teriyaki Glazed Tofu
8 oz teriyaki glazed tofu
cut into 1-inch pieces
Broccoli Florets
2 cups broccoli florets
Scallions
3 whole scallions
halved lengthwise and thinly sliced
Yellow Bell Pepper
1 medium yellow bell pepper
cut into 1-inch pieces
Reduced Sodium Soy Sauce
2 tbsp reduced sodium soy sauce
Cooked Brown Rice
3 cups cooked brown rice
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.
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Health Info
Macros
117g
CARBS
16g
FAT
18g
PROTEIN
Allowed on these diets
VEGETARIAN
MEDITERRANEAN
VEGAN
LACTOSE FREE
Contains these allergens
SOYBEANS
WHEAT