Curried Teriyaki Rice with Veggies and Tofu
Servings 2
Calories 400kcal
Ingredients
- 1 tbsp oil e.g., sesame or neutral oil
- 1 tsp ginger finely minced
- 2 cloves garlic finely minced
- 2 tbsp cashews halved
- 3 cups mixed veggies onion, bell pepper, zucchini, green onion, carrot, cauliflower
- 1 cup chickpeas cooked
- ½ block air-fried tofu cubed
- 1 cup fresh basil leaves
- 1 cup jasmine rice uncooked
- 1 tsp curry powder
- 3 tbsp Kikkoman’s garlic and green onion teriyaki sauce
- Salt to taste
- Splash of water
Instructions
- Cook jasmine rice in an Instant Pot using a 1:1 ratio and 4-minute method. Fluff and set aside.
- Heat oil in a large pan over medium heat. Add ginger, garlic, and cashews, and sauté until fragrant and golden brown.
- Toss in the mixed veggies and chickpeas. Stir-fry for 3-4 minutes until the veggies soften slightly.
- Sprinkle in the curry powder and drizzle the teriyaki sauce over the mixture. Stir well to coat everything evenly.
- Gently fold in the air-fried tofu and fresh basil leaves. Cook for another minute to blend the flavors.
- Add the cooked jasmine rice, mixing thoroughly to ensure even seasoning. Adjust with salt or extra teriyaki sauce if needed.
- Serve warm and enjoy this delicious, aromatic, and nutritious dish!
Notes
- Want it spicier? Add red chili flakes or sriracha for an extra kick.
- No tofu? Swap it with paneer, tempeh, or extra chickpeas.
- Gluten-free? Ensure your teriyaki sauce is gluten-free or use tamari instead.
- Meal prep tip: This dish stores well in the fridge for up to 3 days—just reheat and enjoy!