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Pan-Seared Tofu topped with Teriyaki Stir-Fried Vegetables

2 servings


Dairy Free Dinner for Two Ethnic Cuisine High Fibre Vegan Vegetarian

Nutritional Facts Per Serving

26.16 g
54.04 g
6.16 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 648
  • Fat 39.64 g
    • Saturated  
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   2817 mg
  • Carbohydrate 54.04 g
    • Fibre   6.16 g
    • Sugars  
  • Protein 26.16 g
    • Vitamin A 90 %
    • Vitamin C 210 %
    • Calcium 39 %
    • Iron 48 %


Preheat oven to 200 degrees F. Heat oil in a large skillet set over medium-high heat. Carefully, and lightly, coat the tofu in the cornstarch. Reserve the leftover cornstarch. Lightly brown the tofu on both sides, remove from the pan, dab on paper towels to remove excess oil, and then keep warm in the oven.

Drain all but 2 Tbsp. of oil from the pan. When pan is hot again add the vegetables and chili flakes and stir-fry 3–4 minutes. Mix 1 Tbsp. of the left over cornstarch into the teriyaki sauce/water mixture. Pour into the pan and cook, stirring, until a sauce forms around the vegetables. Arrange tofu on the outer edges of two plates. Top with stir-fried vegetables and serve.

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