Teriyaki Rice and Tofu

Our apartment does not have air conditioning, and also doesn’t have cross ventilation, so our kitchen can get pretty steamy with the oven on. I try to use the oven as little as possible in these warmer months, so I like to find quick stove top dinners that don’t emit much heat output! 

This is a simple rice, veggies, tofu combination with a teriyaki sauce that is just simple enough to be easy to make but just interesting enough to be better than your average boring dinner. I used store-bought, flavored, pre-baked tofu for this because it removed a step in the cooking process and therefore reduced flame usage and kept me cool for a few minutes longer.

We let our Teriyaki Rice and Tofu come down to close to room temperature before we ate it because we were already sweating sitting still — no joke — and it was delicious cooled down a bit. This is a great hot-weather cooked meal that is easy, delicious, and healthy!

1 cup brown rice
1 Tbsp olive oil
1 cup frozen mixed pepper strips
2/3 cup matchstick carrots
1 cup sliced mushrooms
pinch of salt
1/2 package baked tofu (I used teriyaki flavor), cut into small cubes
1/4 cup teriyaki sauce
1 Tbsp chopped peanuts and 1 sliced chive for garnish, optional

If you have a rice cooker, cook the rice according to your machine’s instructions. If not, bring 3 cups of water to a boil and add the rice. Reduce heat to low, cover, and simmer for 15-20 minutes or until the rice has absorbed the water and fluffed up a bit. Meanwhile, in a large skillet, saute the pepper strips and carrots in olive oil over medium low heat for 5 minutes. Add mushrooms and a pinch of salt, and cook for another 2-3 minutes or until the mushrooms have softened and browned slightly. Next add the tofu cubes, stir, and reduce heat to low. Cook on low until the rice is finished. Add rice and teriyaki sauce to the veggie and tofu mixture and stir until evenly incorporated. Serve immediately, garnished with chopped peanuts and chives if desired.

Serves 2

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