The weather is out of control right now here. Two days ago, it was 60°F and sunny. Yesterday, it was 45°F and rainy. Today, it’s 30°F and snowing. What the what?! Not to mention, tomorrow is supposed to be 20°F and the following day, 50°F. Universe, I’m okay with whatever you decide, but can we just be consistent, please?
Anyway, when I came home after work and running errands yesterday, it was already past 7:15pm, and I hadn’t even started preparing for dinner. I wanted something filling and balanced, as well as flavorful and fresh. After satisfying my grumbling stomach with a piece of cheese, I pulled out some leftover tofu, made a quick marinade, baked it up, and tossed it with stir fried vegetables. I put a bit of rice in my rice cooker, and within a half an hour, I was eating dinner while watching Pretty Little Liars. Delicious, comforting, and easy to prepare, this dish is a favorite of mine on a cold, rainy day.
Easy Teriyaki Stir Fry with Baked Tofu
Preparation Time: 10 minutes
Cooking Time: 20 minutes
2-14 oz. packages extra firm tofu, rinsed, drained, excess water pressed out, and cut into 1″ cubes
3/4 cup reduced sodium soy sauce
1/4 cup + 1 cup reduced sodium Teriyaki sauce
2 cloves garlic, roughly sliced
1 tsp garlic powder
1 tsp sesame seeds
1 tsp crushed red pepper
1 tsp dried basil
1 second spray of olive oil spray
1-1 lb. bag of frozen stir fry vegetables, or 6 cups of your favorite fresh stir fry vegetables (mushrooms, spinach, bok choy, red cabbage, bell peppers, broccoli, onions, corn, etc.)
- Preheat oven to 450°F. In a large bowl, toss tofu with soy sauce, 1/4 cup Teriyaki sauce, garlic, garlic powder, sesame seeds, red pepper, and basil. Marinate for at least 5 minutes. Reserve leftover marinade. Bake for 15 minutes.
- In the mean time, roughly chop fresh vegetables if using. In a large skillet or wok, heat olive oil spray over medium heat. Stir fry vegetables until cooked through, for about 5-7 minutes.
- Add remaining marinade, remaining Teriyaki sauce, and tofu to vegetables. Heat thoroughly. Serve with brown rice or cooked lo mein noodles.