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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tofu Teriyaki

Source: dLife

Seasoned soy sauce adds some flare to this tofu/vegetable combination.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	281.3

Total Carbs	40.3 g

Dietary Fiber	5.1 g

Sugars	5.3 g

Total Fat	7.2 g

Saturated Fat	0.7 g

Unsaturated Fat	3.1 g

Potassium	256.0 mg

Protein	16.8 g

Sodium	412.8 mg

Dietary Exchanges 7.2 Fat, 1.4 Vegetables, 1.4 Meat, 0.1 Other Carbs, 1.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.5
1 1/2 cup quick cooking brown rice 0.25
0 1/4 cup low sodium soy sauce 2.0
2 tbsp rice vinegar 1.0
1 tbsp sugar 2.0
2 tsp cornstarch 0.25
0 1/4 tsp hot red pepper flakes 1.0
1 tsp sesame oil 2.0
2 each medium garlic cloves 1.0
1 lb Vegetables, Chinese stir fry, frozen 1.0
1 lb firm tofu

Directions

Follow directions on box to make rice, not adding any extra fat.
Whisk together the soy sauce, vinegar, sugar, cornstarch, and red pepper.
Pour oil in a frying pan and heat over medium-high heat. Saute the garlic 30 seconds mix in the vegetables and cook, stirring occasionally 3 minutes. Mix in the tofu and cook, stirring often about 3 minutes. Pour in the soy sauce mixture and let boil; cook 2 minutes longer or until thick. Spoon vegetable mixture over rice to serve.