Teriyaki tofu and vegetable stacks
8
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Enjoy the chargrilled flavour to this vibrant vegie stack topped with tofu and Japanese-style dressing.
Ingredients
Teriyaki sauce
¼ cup(s), (60ml)
Lime juice
2 tbs
Fresh coriander
¼ cup(s), finely chopped, plus extra whole leaves to garnish
Fresh ginger
1 tbs, finely grated
Sunflower oil
1 tbs
Red capsicum
1 medium, thickly sliced
Yellow capsicum
1 medium, thickly sliced
Orange sweet potato (kumara)
1 small, (kumara) peeled, cut into 8 thick slices
Zucchini
2 medium, thinly sliced lengthways
Eggplant
1 small, cut into 8 thick slices
Firm tofu
500 g, drained, cut into 8 thick slices
Cooked white rice
2 cup(s), (340g)
Oil spray
1 x 3 second spray(s)
Instructions
1
Combine the teriyaki sauce, juice, chopped coriander, ginger and oil in a small bowl. Set aside.
2
Heat an oil-sprayed chargrill or barbecue over medium-high heat. Place capsicum, sweet potato, zucchini and eggplant in a large bowl and lightly spray with oil. Toss to coat vegetables in oil. Chargrill vegetables, turning occasionally, for 8–10 minutes or until golden and tender. Place in a large bowl. Drizzle with half the teriyaki dressing and toss to coat.
3
Spray tofu with oil. Chargrill for 1 minute each side or until browned. Arrange vegetables on serving plates and top with tofu and extra coriander. Drizzle with remaining dressing and serve with rice.
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