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1
Bring 2.5 cups of vegetable stock to a boil in a medium sized saucepan. Add 1 cup of brown rice, turn the heat down to low, cover and cook for 55 minutes.
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2
Once the rice is cooked, remove from heat and fluff with a fork.
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3
In a medium sized bowl, combine all of the sauce ingredients.
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4
After you've mixed all of the ingredients together, taste the sauce and feel free to customize it to your liking. Add more sriracha and/or chile garlic sauce for more heat, or add more brown sugar for sweetness. If you're a peanut butter lover you can double the amount used in this recipe.
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5
Heat 1 tbsp of sesame oil or coconut oil in a wok or skillet over medium-high heat.
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6
Arrange your cubed tofu in the wok. Cook until golden-brown, about 3-4 minutes.
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7
Flip each piece and brown the other side, cook for another 3-4 minutes.
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8
Once the tofu is cooked, pour it into the prepared teriyaki sauce and let it sit until you've cooked your vegetables.
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9
Heat 1 tbsp sesame oil in a skillet or wok over medium-high heat.
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10
Add the broccoli florets, toss, and cook for 2 minutes, stirring regularly.
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11
Add the zucchini and carrot, toss, and cook for 3 minutes, stirring regularly.
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12
Add the mushroom and red pepper, toss, and cook for another 2-3 minutes until the broccoli is tender yet crisp.
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13
Add a few dashes of soy sauce and toss to coat. Pour into a bowl and set aside.
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14
Reheat your wok or skillet and pour the tofu and sauce mixture into the hot pan.
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15
The sauce should bubble and thicken, stir constantly to prevent the sauce from burning.
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16
Once the sauce is thick (about 1-1.5 minutes) remove from heat.
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17
Serve the 1/4 of the vegetables and 1/4 of the tofu on a bed of brown rice (about 3/4 cup).
