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Photo of Teriyaki tofu and vegetable stacks by WW

Teriyaki tofu and vegetable stacks

8
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
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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