Nourish House Special
May 18, 2020
This flavorful dish is packed with good-for-you ingredients. Delicious served with our Everything Sauce!
Ingredients
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12ounces firm organic tofu, cut into 12 cubes
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2teaspoons brown sugar
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3tablespoons teriyaki sauce, divided
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2teaspoons fresh minced ginger, divided
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2teaspoons minced garlic, divided
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3teaspoons toasted sesame oil, divided
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1tablespoon olive oil
For the whole grains:
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2cups short grain brown rice or quinoa, cooked
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1 1/2cups fresh shiitake mushrooms, sliced
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1/4cup chopped green onions
For the sides:
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1pound (2 cups) broccoli florets, lightly blanced
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1cup diced tomatoes
Directions
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1
To prepare the tofu, drain completely. Cut in half across width, then re-stack and cut in half across length, then cut length in thirds. You should have 12 pieces. Place tofu in bread pan.
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2
Whisk brown sugar, 1 ½ tablespoons teriyaki, 1 teaspoon ginger, 1 teaspoon garlic, 1 teaspoon sesame oil and olive oil until combined. Pour over tofu. Cover and marinate for 2 hours. Can be marinated overnight.
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3
Heat skillet on medium high. Spread tofu out as single layer on pan. Pour any remaining marinade over all. Sauté for 10 minutes on each side, or until golden. Set aside.
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4
Cook the rice or quinoa according to package directions.
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5
In sauté pan, heat 2 teaspoons sesame oil on medium low, add 1 teaspoon garlic and 1 teaspoon ginger and sauté for 1-2 minutes.
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6
Add mushrooms and sauté for 12-15 minutes or until tender.
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7
Add cooked rice or quinoa, green onions and remaining 1 ½ tablespoons teriyaki sauce. Serve with broccoli and tomatoes on the side.