Teriyaki-glazed tofu and a mix of corn, snap peas and red bell pepper cook on sheet pans in this easy stir fry-inspired vegan meal.
Prep: 20 min | Cook: 20 min | Yield: 4 servings
The hands-off cooking means no grease splattering stovetop cooking, and you're free to cook up a pot of rice while everything else is in the oven. Save leftovers for a satisfying lunch during the week!
1 (14 to 16 ounce) package extra-firm tofu, drained and cut into 1-inch cubes
1/2 cup reduced-sodium teriyaki sauce
1 teaspoon toasted sesame oil
1 to 2 teaspoons garlic chili sauce, such as Sriracha (optional)
1 (15.25 ounce) can Del Monte® Whole Kernel Corn, well drained
4 ounces sugar snap peas (1 generous cup or half of 8 ounce bag), tough strings removed
1 medium red bell pepper, thinly sliced
1 tablespoon vegetable oil
1 cup uncooked long grain white rice
2 green onions, thinly sliced, divided
2 teaspoons sesame seeds (optional)
Heat oven 450 degrees F.
Place tofu cubes on a large plate lined with paper towels to dry; set aside. Line 2 rimmed baking sheets with parchment paper.
Stir together teriyaki sauce, sesame oil and garlic chili sauce in a large bowl. Transfer dry tofu to one of the baking sheets; drizzle with 1/4
cup of the sauce and toss gently to coat. Arrange into a single layer with none of the pieces touching.
On the second baking sheet, place drained corn, snap peas and bell pepper; toss with vegetable oil and spread into an even layer.
Bake vegetables on upper rack and tofu on lower rack for 10 minutes.
Turn tofu with tongs and stir vegetables. Bake for another 10 minutes, until tofu is golden brown and vegetables are crisp-tender.
Meanwhile, combine rice and 1 1/4 cups water in a small saucepan and bring to a boil over medium-high heat. Cover; reduce heat to the lowest
setting, and cook undisturbed for 15 minutes, until rice is tender.
Remove from heat; let sit, covered, 5 to 10 minutes.
When tofu and vegetables are done, transfer both to the bowl with remaining sauce; add half of the green onions and toss to combine.
Fluff rice with a fork. Serve stir-fry over rice, garnished with remaining green onions and, if desired, sesame seeds and more hot sauce.
Recipe and photo used with permission from: