Teriyaki Stir-Fry
Sweet and savory teriyaki glaze over crisp vegetables and fluffy rice
Two Proteins, One Meal
Ingredients
Shared Base
Both partners cook these together
- •1 cup jasmine rice
- •2 cups broccoli florets
- •1 red bell pepper, sliced
- •2 carrots, julienned
- •3 tbsp soy sauce
- •2 tbsp mirin
- •1 tbsp sesame oil
- •1 tsp cornstarch
Vegan Path
Crispy Tofu
- •14 oz extra-firm tofu, cubed
- •1 tbsp sesame seeds
Omnivore Path
Chicken Breast
- •12 oz chicken breast, sliced thin
- •1 tbsp honey
Instructions
Cook Together
- 1
Cook rice according to package directions.
- 2
Make teriyaki sauce: whisk soy sauce, mirin, sesame oil, and cornstarch with 2 tbsp water until smooth.
- 3
Heat a wok or large skillet over high heat. Stir-fry broccoli, bell pepper, and carrots for 3-4 minutes until crisp-tender. Remove and set aside.
Vegan Path
- 1
Press and cube tofu. Stir-fry in the hot wok until golden on all sides, about 5-6 minutes.
- 2
Return vegetables to the wok. Pour in teriyaki sauce and toss until everything is glazed and bubbly. Serve over rice and sprinkle with sesame seeds.
Omnivore Path
- 1
Stir-fry sliced chicken in the hot wok until cooked through, about 4-5 minutes. Add honey and toss.
- 2
Return vegetables to the wok. Pour in teriyaki sauce and toss until everything is glazed and bubbly. Serve over rice.
Nutrition (per serving)
Vegan Version
- Calories
- 480
- Protein
- 22g
- Carbs
- 68g
- Fat
- 14g
- Fiber
- 8g
Omnivore Version
- Calories
- 520
- Protein
- 36g
- Carbs
- 64g
- Fat
- 12g
- Fiber
- 6g
Want to cook this tonight?
Get PlateMates free with 106 split recipes, a weekly meal planner, and auto-generated grocery lists.
Download on the App Store