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Tofu Teriyaki
Source: dLife

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

Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Intermediate

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
1 Fat , 1 1/2 Vegetables , 1 1/2 Meat , 1/2 Other Carbs , 1 1/2 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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1 1/2 cup  quick cooking brown rice
0 1/4 cup  low sodium soy sauce
2 tbsp  rice vinegar
1 tbsp  sugar
2 tsp  cornstarch
0 1/4 tsp  hot red pepper flakes
1 tsp  sesame oil
2 each  medium garlic cloves
1 lb  Vegetables, Chinese stir fry, frozen
1 lb  firm tofu
  1. Follow directions on box to make rice, not adding any extra fat.
  2. Whisk together the soy sauce, vinegar, sugar, cornstarch, and red pepper.
  3. 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.

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