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Photo of Teriyaki tofu and vegetable stacks by WW

Teriyaki tofu and vegetable stacks

Total Time
30 min
15 min
15 min
Enjoy the chargrilled flavour to this vibrant vegie stack topped with tofu and Japanese-style dressing.


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


2 medium, thinly sliced lengthways


1 small, cut into 8 thick slices

Firm tofu

500 g, drained, cut into 8 thick slices

White boiled rice

2 cup(s), (350g)

Oil spray

1 x 3 second spray(s)


  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.