+GF +SFO
Stir-fries are an easy weeknight meal, but making this teriyaki in the oven on a sheet pan means you can relax while it’s cooking. Plus you’ll still have dinner on the table in under an hour! —KH
SERVES 4
HOMEMADE TERIYAKI SAUCE
1 cup (200 g) brown sugar
1 cup (240 ml) water
½ cup (120 ml) soy sauce (or use gluten-free soy sauce or coconut aminos)
¼ cup (60 ml) rice vinegar
3 tbsp (19 g) grated ginger
1 tbsp (10 g) minced garlic
2 tbsp (16 g) cornstarch mixed with ½ cup (120 ml) water
VEGGIES
2 cups (250 g) carrot coins
1 (16-oz [454-g]) package extra-firm tofu (or firm tofu, pressed), or use hemp tempeh
2 cups (144 g) broccoli florets
2 cups (480 ml) teriyaki sauce, store-bought or homemade
4 cups (644 g) cooked brown rice, for serving
FOR THE HOMEMADE TERIYAKI SAUCE (OPTIONAL IF YOU USE STORE-BOUGHT SAUCE)
Place all of the ingredients in a medium saucepan and bring to a boil over high heat. Then turn the heat to medium-low and simmer until the sauce begins to thicken and reduces by about a third.
FOR THE VEGGIES
Preheat the oven to 400°F (204°C) and oil a full sheet pan. Arrange the carrots and tofu on either end in a single layer with the broccoli in between the two.
Drizzle the teriyaki sauce over the veggies and tofu on the sheet pan. Place in the oven and cook for 15 minutes. Take the sheet pan out of the oven; flip the tofu and mix the veggies. Cook for 10 to 15 minutes more, until the veggies are tender. Serve atop steamed brown rice.