Teriyaki Soy Rice Bowl

Air Date: 
Fri, 04/13/2018
NC Ingredients: 
Soybean oil, edamame, broccoli, red pepper




1 T
Soybean oil or any lite clear oil
1 pk
Firm tofu (14 oz. water-packed package) (drained, cut into 1/2-inch cubes)
1⁄2 c
Bottled teriyaki sauce, reduced sodium
1⁄2 c
1 1⁄2 c
Carrots, shredded
1 c
Frozen edamame (shelled), thawed
1 c
broccoli florets (cut into 1/2 inch pieces)
1 c
red bell pepper (cut into 1/2 inch pieces)
2 c
Cooked brown or white rice
Season with salt and pepper while cooking


Heat oil in a large frying pan over medium heat.  Add tofu, stirring occasionally, 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. 


Lisa’s Notes: Soybeans are a great source of protein and we are using three types of soy in this recipe. A perfect vegetarian recipe that is full of flavor. Fun fact: April is Soy foods month in North Carolina.