Teriyaki Tofu and Veggie Rice Bowl

So the other night around dinner time, J suggested we go out and get Chinese take-out. Of course he said this after dinner was already prepared. He also knows that the kosher Chinese place in the neighborhood pretty much sucks and I always get food poisoning when I eat there. Of course I looked at him like he had two heads when he suggested it.

Don’t get me wrong – I like take-out as much as the next gal; but a: it’s not in our budget and b: I refuse to pay for crappy food.

I do still try to consider what J wants when making the meal plan. He mentioned being in the mood for a greasy bowl of teriyaki chicken or beef – similar to what you could hypothetically get from a crappy Chinese take-out joint.

I hemmed and hawed about this. I even considered  being a nice wifey and getting him some $5 dollar special. Gasp!

We do have all the ingredients though and I had a package of tofu sitting in the fridge. I decided to make some teriyaki tofu. I figured that I could make it better, cheaper, and definitely healthier than any neighborhood joint. And none of us will get sick after eating it! Yay!

Teriyaki Tofu & Veggie Rice Bowl

1 package of extra firm tofu
1 tbsp. vegetable oil
1 tsp. sesame oil
2 tbsp. ginger, minced
2 shallots
5 cloves of garlic, minced
2 small zuchini, chopped
1 cup of mushrooms, sliced
1/2 red pepper, chopped
3/4 cup green peas
scallions, chopped (garnish at the end)
red pepper flakes

Teriyaki Sauce Ingredients:
4 tbsp. tamari (you can also use soy sauce or Braggs Amino Acids)
2.5 tbsp. brown sugar
2 tbsp. mirin
2.5 tbsp. rice vinegar
1 tbsp. ginger, minced
1/2 tbsp. sriracha (or more)
1 tsp. sesame oil
1 tbsp. corn starch
2 tbsp. warm water

Cube up the tofu and press it down to remove all the water.

In a wok, stir fry the tofu in a small amount of vegetable oil mixed wth a small amount of sesame oil. Cook for about 5 minutes.

Add in the ginger, garlic, and the shallots. Cook for 2-3 more minutes.

Add in the other veggies. Cook for a few minutes. Let the zuchini soften a little.

Mix up the teriyaki sauce ingredients.

Add to the stir fry. Cook for a couple more minutes. Add in the scallions and some red pepper flakes.

Serve over some white or brown rice. Enjoy!

About Hindy Garfinkel
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