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One Pot Tofu Teriyaki & Rice

Last week's rice and tofu skillet dinner was a hit. This time we tried it with a teriyaki flare.
Difficulty Easy
Time
Prep Time: 15 min Cook Time: 20 min Total Time: 35 mins
Servings 10
Ingredients
    Teriyaki Sauce
  • .75 cups Soy Sauce
  • .33 cups Brown Sugar
  • 3 tablespoons Honey
  • 2 teaspoons Fresh Grated Ginger
  • 3 Cloves Crushed Garlic
  • 6 tablespoons Corn Starch
  • 3 cups Water
    • Skillet
  • 2 cups Jasmine rice
  • 4 cups Water
  • 1 stick Butter
  • 28 ounces Firm Tofu
  • 1 cup Grated Carrot
  • 20 ounces Can of Pinapple
Instructions
  1. Prepare your teriyaki sauce by combining your water and cornstarch (set aside). Place the remaining ingredients in your large sauce pan and stir as the sugar melts. When it is all liquid, add your cornstarch and water and whisk over medium heat until it starts to thicken. Turn off and let cool to serve on the side.
  2. Slice your tofu into "cutlets" Melt your butter in a large skillet and sear your tofu on both sides. Remove the tofu from the pan. Rinse your Jasmine rice and add it to the hot pan and sauté for 2 minutes. Next ladle a cup of teriyaki into the pan and continue to stir the rice. Add the carrots and continue to stir for another 2 minutes. Add the four cups of water, place your tofu back in the pan, add pineapple cover and bring to a boil and then simmer on low for 20 minutes or until the rice is done.
Read it online: https://redneckvegetarian.com/recipe/one-pot-tofu-teriyaki-rice/