3-5 Tbsp Teriyaki Sauce
Note: Low-sodium versions suck and don’t cook the tofu properly.
+ La Choy Teriyaki Sauce: 10 calories per tbsp.
+ Kikoman Teriyaki Sauce: 15 calories per tbsp.
– 1 Tbsp Black Bean or Black Pepper Sauce
+ Lee Kum Lee Black Pepper Sauce: 25 calories per tbsp.
+ Red Pepper Flakes
(Optional) White, Medium-Grain Rice
+ White Rice: 242 calories per cup.
Note: Substitute with tofu shiritaki noodles (20 calories per package) or seaweed noodles (25 calories per 100 grams) for fewer calories.
(Optional) Chili Garlic Sauce or Sriracha
Step 1. Start cooking the rice or, if using noodles, rinse noodles well and place them into a bowl.
Step 2. Drain the tofu and then cube into pieces about 1×1 inches.
Step 3. Pour oil into wok and turn stove to medium-high heat. Place the tofu cubes in the pan. Add a splash of teriyaki sauce.
Step 4. Roughly chop vegetables and set aside. Vegetable combos that work well are green pepper and onions or wood ear mushrooms and bok choy.
Step 5. Flip tofu cubes occasionally, but not too often or they will break. Ideally they should have a crust on all sides. Add teriyaki sauce if they begin sticking to the pan.
Step 6. Add minced garlic and red pepper flakes.
Step 7. Remove tofu from the pan and add to bowl.
Step 8. Place vegetables into the wok while pan is still hot. Do not add more oil, but add another tbsp of teriyaki sauce and black pepper sauce. Add more minced garlic and red pepper flakes.
Step 9. Fry vegetables until they are tender but still a little crunchy.
Step 10. Serve with chili garlic sauce or Sriracha (5 calories per tsp) for extra heat and flavor.