Craving a quick, flavor-packed dinner? This Hot Teriyaki Tofu & Vegetables is a simple weeknight win, bursting with bold flavor from Kinder's Hot Teriyaki Wing Sauce & Dip. With just a few steps, you’ll have a delicious, saucy dish that’s perfect for when you want something satisfying without the fuss!
Ingredients
1 lb firm or extra firm tofu, drained and pressed
20 fresh snap peas, strings removed on both sides
½ lb shiitake mushrooms, stems removed (or your favorite mushroom)
2 cloves of garlic, peeled and sliced thinly
10 thin slices jalapeno, no seeds (optional)
Olive oil or your preferred cooking oil
2 Cups cooked rice
Instructions
Slice drained and pressed tofu crosswise into five even blocks. Leave the tofu wrapped in paper towels until ready to sear.
Prepare vegetables: rinse snap peas and remove strings; rinse or wipe mushrooms to clean, then remove stems and slice each half into 3–4 even slices.
Peel and slice garlic. Remove seeds from jalapeño and slice.
Heat a 12-inch sauté pan or wok over high heat for 1–2 minutes. Once hot, add enough olive oil to coat the bottom. When the oil shimmers, gently add the tofu blocks.
Sear tofu until golden brown on both sides, about 3 minutes per side. Remove from the pan and set aside on a serving dish.
In the same pan with the remaining oil, keep heat on high. Add snap peas and mushrooms, spreading them into a single layer. Sear for about 1 minute, then add garlic and sauté everything for 30 seconds. Drain any excess oil.
Turn off the heat. Add sliced jalapeño and ½ cup of Kinder’s Hot Teriyaki Wing Sauce. Toss to coat vegetables evenly in the sauce.
Pour the vegetable stir-fry over the seared tofu and serve immediately with rice on the side.
