Teriyaki Soy Rice Bowl

An entrée that's heart-healthy, quick and easy, and ready in 20 minutes using a few staple ingredients. Don't forget to have chopsticks ready for dinner and a cold Sapporo. But if one gets too hungry a shovel works nicely here.

This Asian dinner is a favorite and it doesn't last long in our home. This is accompanied by white rice, but brown rice is delicious as well . for dessert, cut up pieces of juicy orange are a must

Ingredients:

• 1 tablespoon Soybean oil
•  1 Tofu (14 ounce package), firm, cut into 1/2-inch cubes
•  1/2 cup Bottled teriyaki sauce, reduced sodium
•  1/2 cup Water
• 1 1/2 cups Carrots, shredded
• 1 cup Edamame, shelled and thawed
• 1 cup Broccoli florets, cut into ½ -inch pieces
• 1 cup Red bell pepper, cut into ½ -inch pieces
• 2 cups Cooked brown or white rice

Prep time: 10 minutes

Cook time: 10 minutes

Directions:

Heat oil in large frying pan over medium high heat

Add tofu, stirring constantly, for 5 minutes or until lightly browned.

Stir in teriyaki sauce, water, carrots, edamame, broccoli and red bell pepper.

Bring to boil and cook, stirring constantly, for 3 minutes or until vegetables are tender and sauce has thickened slightly.

Serve over brown or white rice.