Ingredients
Scale
- 1 tbsp vegetable oil, divided
- 8 oz extra firm tofu, cut into 1 inch cubes
- 1/2 cup teriyaki sauce
- 2 tsp soy sauce
- 1/3 cup red onion, diced
- 1 garlic clove, minced
- 1/2 tbsp ginger, minced
- 1 small bell pepper, diced
- 1 cup corn kernels, fresh or frozen
- 1 (9.9 oz) Veetee Basmati Rice
- 1 scallion, thinly sliced
- 1/2 tbsp black sesame seeds
- Sriracha, to taste
Instructions
- Add 1/2 tbsp of vegetable oil to a medium-sized non-stick skillet over medium-high heat. Once hot add tofu to the pan in a single layer. Cook for 4-5 minutes or until bottom is golden brown. Flip the tofu and cook for 4-5 minutes again or until it is nice and brown. Add teriyaki sauce and soy sauce to the pan and stir well for 3 minutes. Add tofu and sauce to a bowl and set aside.
- Add 1/2 tbsp of vegetable to the same skillet over medium heat. Once hot add red onion and saute for 1 minute. Add garlic and ginger and saute for an additional minute. Add bell pepper and corn and saute for 3 minutes. Add Veetee Basmati Rice and use a fork to break up the rice grains. Stir well and cook for 5 minutes. Add tofu and sauce and stir well. Cook for an additional 3 minutes. If the rice is dry, add 1 tbsp of teriyaki sauce and mix.
- Spoon rice into a bowl and top with sliced scallion and black sesame seeds. Garnish with Sriracha and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
