Tofu (firm): 100g (3.5 oz, cubed), Brown rice (cooked): 50g (1/4 cup), Broccoli: 50g (1/2 cup, florets), Bell pepper (red): 50g (1/2 cup, sliced), Carrots: 30g (1/3 cup, julienned), Snow peas: 30g (1/4 cup), Garlic: 3g (1 clove, minced), Ginger: 5g (1 tsp, grated), Soy sauce (low-sodium): 10ml (2 tsp), Honey: 5g (1 tsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Cornstarch: 2g (1/2 tsp), Water: 15ml (1 tbsp), Sesame seeds: 3g (1 tsp), Green onions: 10g (2 tbsp, chopped)
1. In a small bowl, whisk together 10ml soy sauce, 5g honey, 5ml rice vinegar, 2g cornstarch, and 15ml water to make the teriyaki sauce. Set aside. 2. Heat 5ml sesame oil in a large skillet or wok over medium-high heat. 3. Add 100g cubed tofu and cook until golden brown on all sides, about 5-6 minutes. Remove and set aside. 4. In the same skillet, add 3g minced garlic and 5g grated ginger. Cook for 30 seconds. 5. Add 50g broccoli florets and 30g julienned carrots. Stir-fry for 3 minutes. 6. Add 50g sliced bell pepper and 30g snow peas. Stir-fry for another 2 minutes until vegetables are crisp-tender. 7. Return the tofu to the skillet. 8. Pour the teriyaki sauce over the tofu and vegetables. Stir-fry for 1-2 minutes until the sauce thickens. 9. Serve over 50g cooked brown rice, garnished with 3g sesame seeds and 10g chopped green onions.
