Quick Teriyaki Stir-fry

Quick Teriyaki Stir-fry Quick Teriyaki Stir-fry Try it with tofu instead of chicken for meatless Mondays.
Try it with tofu instead of chicken for meatless Mondays.
  • 5 min prep
  • 25 minutes
  • 450 calories
  • $2.97
  • Dairy Free
  • Vegan
  • Vegetarian

Ingredients


Makes: 4 servings
  • 1 Tbsp (15 ml) Teriyaki Sauce Mix
  • 1 tsp (5 ml) Minced Garlic
  • 1 tsp (5 ml) ginger (ground)
  • 1 1/2 Tbsp (22,5 ml) low-sodium soy sauce
  • 1/2 C (125 ml) 100% orange juice
  • 12 oz (340 g) extra-firm tofu or cooked chicken, cubed
  • 2 Tbsp (30 ml) sesame oil
  • 2 C (500 ml) fresh or frozen broccoli florets
  • 1 C (250 ml) baby carrots
  • 2 C (500 ml) fresh or frozen snow peas
  • 1 medium bell pepper, sliced
  • 4 C (1 L) cooked brown rice
  • Sesame seeds — optional

Preparation


 
  • Mix together first 5 ingredients.
  • Cook tofu with oil in an Wok & Glass Lid over medium heat until golden brown. Set aside.
  • Pour sauce into wok. Add broccoli and carrots and cook until tender-crisp.
  • Add tofu, peas and pepper. Heat and toss.

Tip


 

Tip: Serve over brown rice and garnish with sesame seeds, if desired.

Nutritional Serving Size Per serving
Calories 450
Fat 14 g
Saturated Fat 2 g
Transfat 0 g
Cholesterol 10 mg
Sodium 470 mg
Carbohydrates 67 g
Fibre 9 g
Sugar 11 g
Protein 18 g

Shop this recipe...

Wok & Glass Lid
$139.95
Teriyaki Sauce Mix
$7.50
Minced Garlic
$8.00