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These Teriyaki Tofu Bowls are full of veggies and protein and perfect for an easy weeknight dinner! They’re so flavourful and perfect for the whole family!
Fill a medium sized pot with 1 1/2 cups of water. Add a pinch of salt, cover pot and heat on high until water comes to a boil.
Wash the rice by rinsing it in a bowl and straining the water (repeat this a couple times). Once the pot is boiling, add rice, cover and reduce heat to a simmer, and cook for about 20 minutes or until done. Chef’s tip: If available, use a colander with small holes to rinse the rice.
Cut the baby bok choy crosswise in thin strips. Discard the base.
Cut the broccoli into bite sized pieces. Discard the core.
In a large pan on medium heat, add oil and saute the onion, pepper, bean sprouts, baby bok choy, and broccoli.
Add the Vegano Teriyaki Sauce and cook to your liking.
To assemble, spoon out rice into bowls and top with cooked vegetables. Garnish with sesame seeds and kimchi.