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Teriyaki vegetables and tofu

Teriyaki Stirfry | Zucchini, Carrots, Mushroom and Tofu

are you looking for a quick and easy dinner. Their stirfry hits a spot every time. It is a well-rounded meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Japanese
Servings 4 Servings
Calories 450 kcal

Equipment

  • 1 knife
  • 1 cutting board
  • 2 Pots
  • 2 spatula

Ingredients
  

  • 2 Cups mushroom
  • 3 Medium zucchini
  • 1 Cup carrots
  • 1 Block tofu
  • 1 Cups Teriyaki Sauce

Rice

  • 1 Cup Jasmine Rice
  • 2 Cups water

Instructions
 

Teriyaki Vegetables and Tofu

  • Cut up all vegetables in to small pieces.
  • Crumble Tofu in to small pieces.
  • Add Zucchini, Mushrooms, and Carrots with 1/8 cup of water to the pot.
  • Sauté vegetables over medium heat until cooked through. You should be able to put a fork through the zucchini easily.
  • Add Tofu and teriyaki sauce to cooked vegetables.
  • cook over medium heat until it simmer’s. Stir throughout the process to make sure everything is coded with teriyaki even.
  • Let cool.

Rice

  • Put water in the pot, bring water to a boil over medium high heat.
  • Add rice to boiling water, turn temperature down to low.
  • cook for 20 minutes covered. Stir occasionally.

Combine

  • Add Rice to bowl.
  • Cover with teriyaki Vegetables and tofu.
  • Enjoy!

Notes