2 Serves
76 Mins
Rinse the long grain brown rice under cold water and place it in a rice cooker with water to cook until tender.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
31 µg / 400 µgCalcium
577 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
137 mg / 420 mgPhosphorus
392 mg / 1,250 mgPotassium
445 mg / 4,700 mgSodium
1744 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
33 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
Press the extra firm tofu to remove excess moisture, then cut it into uniform cubes using a chefs knife on a cutting board.
Heat the cooking oil in a frying pan over medium-high heat and sear the tofu cubes until golden brown on all sides.
Pour the teriyaki sauce over the tofu in the frying pan, tossing gently to coat, and season with salt and black pepper to taste.
Divide the cooked brown rice into bowls and top with the glazed teriyaki tofu before serving.
8
g95
g8
g.jpg&w=3840&q=75)
Japanese
Japanese