Teriyaki Tofu Bowls

A few quick-fix items from your supermarket, such as precooked rice packets and seasoned baked tofu,  

can help you quickly put up many high-protein, high-fiber meals in approximately fifteen minutes.  

2 (10-ounce) cooked wild rice blend 1 tbsp virgin olive oil 1 (18-ounce) fresh Asian stir-fry veggie package Teriyaki sauce, 3 tbsp 1 7-ounce container cubed teriyaki-flavored baked tofu  


Prepare rice according to package directions. Transfer pouched rice to a shallow basin to cool.  

Use a medium nonstick skillet to heat oil. Sauté veggies for 4–5 minutes until crisp-tender.  

Toss veggies with teriyaki sauce. Stop cooking; set aside.  

Divide cooled rice into 4 single-serving containers. Add a quarter of the vegetables. Distribute tofu among containers.  

Refrigerate for 4 days after sealing. Vent the container and microwave until steaming before serving.  

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