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Teriyaki Soy Rice Bowl
Serves: 4
Category:
* Entree
* Quick & Easy
* Heart Healthy
Ingredients:
| 1 tablespoon | Soybean oil |
| 1 | Tofu (14 ounce package), firm, cut into 1/2-inch cubes |
| 1/2 cup | Bottled teriyaki sauce, reduced sodium |
| 1/2 cup | Water |
| 1 1/2 cups | Carrots, shredded |
| 1 cup | Edamame, shelled and thawed |
| 1 cup | Broccoli florets, cut into ½ -inch pieces |
| 1 cup | Red bell pepper, cut into ½ -inch pieces |
| 2 cups | Cooked brown or white rice |
Prep Time: 10 minutes
Cook Time: 10 minutes
Instructions:
Heat oil in large frying pan over medium high heat.
Add tofu, stirring constantly, for 5 minutes or until lightly browned.
Stir in teriyaki sauce, water, carrots, edamame, broccoli and red bell pepper.
Bring to boil and cook, stirring constantly, for 3 minutes or until vegetables are tender and sauce has thickened slightly.
Serve over brown or white rice.
Nutrition Per Serving:
Calories 460, 23g Protein, 64g Carbohydrate, 9g Fiber, 13g Fat, 2g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 700 mg Sodium
Serving Tips:
May substitute chicken or beef for the tofu.
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