Grilled Teriyaki Tofu With Roasted Cauliflower Rice Recipes

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CRISPY TERIYAKI TOFU AND CAULIFLOWER RICE



Crispy Teriyaki Tofu and Cauliflower Rice image

This Crispy Teriyaki Tofu and Cauliflower Rice has sweet and savory teriyaki sauce over crispy tofu and roasted cauliflower rice.

Provided by Willow Moon

Categories     Main Course

Time 45m

Number Of Ingredients 14

1 head cauliflower broken into large pieces ((4 cups after being riced))
drizzle of olive oil
salt and pepper
14 oz. extra firm tofu (drained and pressed)
1 tablespoon corn starch
1 tablespoon vegetable oil
1/4 cup gluten free low sodium tamari
1/4 cup mirin
2 tablespoons brown sugar
1 clove garlic (minced)
2 teaspoons minced ginger
2 teaspoons corn starch
4 teaspoons water
1 green onion (chopped and divided)

Steps:

  • Preheat oven to 450°.
  • Cauliflower Rice: Put cauliflower in food processor. Pulse until you get a rice consistency. Spread on a baking sheet. Drizzle olive oil, salt, and pepper on top. Cook at 450° for 10 minutes. Stir and cook another 5-10 minutes or until tender.
  • Tofu: Slice drained and pressed tofu into cubes or triangles. Dredge in corn starch - twice if you want a really crispy exterior. Heat enough vegetable oil in a pan to cover pan. Add tofu. Cook on both sides until crispy and browned.
  • Teriyaki Sauce: In a saucepan combine tamari, mirin, brown sugar, garlic, white and light green parts of green onion. Cook over medium high heat until sugar dissolves. In a bowl, dissolve corn starch in water. Add to pan with teriyaki sauce ingredients. Simmer until thickened.
  • Serve over crispy tofu and cauliflower rice. Top with dark green parts of green onion.

Nutrition Facts : Calories 158 kcal, Carbohydrate 19 g, Protein 9 g, Fat 5 g, SaturatedFat 3 g, Sodium 996 mg, Sugar 11 g, ServingSize 1 serving

TERIYAKI CHICKEN CAULIFLOWER RICE BOWL RECIPE BY TASTY



Teriyaki Chicken Cauliflower Rice Bowl Recipe by Tasty image

Here's what you need: reduced sodium soy sauce, maple syrup, garlic, ginger, cornstarch, freshly ground black pepper, broccoli floret, cauliflower florets, boneless, skinless chicken breast, salt, ground black pepper, olive oil, green onion, red cabbage, carrot, toasted white sesame seeds

Provided by Joey Firoben

Categories     Lunch

Yield 1 serving

Number Of Ingredients 16

1 tablespoon reduced sodium soy sauce
1 teaspoon maple syrup
1 clove garlic, minced
¼ teaspoon ginger, minced
¼ teaspoon cornstarch
¼ teaspoon freshly ground black pepper
1 cup broccoli floret
2 cups cauliflower florets
1 boneless, skinless chicken breast, sliced into 1/2 pieces
¼ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
¼ cup green onion, plus 1 tbsp, sliced, divided
⅔ cup red cabbage, shredded
1 carrot, diced
1 teaspoon toasted white sesame seeds

Steps:

  • In a bowl, add the soy sauce, maple syrup, garlic, ginger, cornstarch, and black pepper, and whisk until well combined.
  • Microwave broccoli on high for 1 minute.
  • Add the cauliflower to a food processor and pulse until it is the size of rice.
  • On a cutting board, season chicken breast with salt and pepper.
  • Heat olive oil in a large pan or wok over high heat. Once the oil begins to shimmer, add the chicken and cook until browned on both sides, about 2 minutes.
  • Add the teriyaki sauce and bring to a simmer.
  • Add ¼ cup (35 g) green onions, red cabbage, and carrots, and cook for 30 seconds.
  • Add cauliflower and cook, stirring constantly, for 1 minute. Add broccoli and remove from heat.
  • Top with sesame seeds and remaining green onions.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 55 grams, Fat 22 grams, Fiber 20 grams, Protein 63 grams, Sugar 21 grams

TERIYAKI TOFU



Teriyaki Tofu image

This is a simple grilled tofu dish my mother and I came up with together. Oil can be reduced or left out to lighten this up.

Provided by Nourished Homestead

Categories     Rice

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 (12 ounce) package extra firm tofu
1/2 yellow squash
1/2 zucchini
1/4 cup ketchup
1/4 cup soy sauce
1/4 cup vegetable oil (optional)
1 garlic clove, crushed

Steps:

  • Mix ketchup, soy sauce, vegetable oil, and garlic together for sauce. Cube tofu. Slice yellow squash and zucchini. Marinate tofu, squash, and zucchini in sauce for approximately 5 minutes.
  • Grill mixture until vegetables are done. (on a George Foreman grill I do 5 minutes, flip, 3 minutes).
  • Serve over rice. Pour excess sauce over all, if desired.

Nutrition Facts : Calories 93.8, Fat 3.7, SaturatedFat 0.8, Sodium 1187.8, Carbohydrate 8.1, Fiber 1.5, Sugar 5.1, Protein 9.8

GRILLED TERIYAKI TOFU BOWLS



Grilled Teriyaki Tofu Bowls image

Grilling the veggies and tofu adds so much flavor to this vegetarian dish. I recommend using a grill topper or pan to make grilling the vegetables easier. For a lower carb option, serve over cauliflower rice.

Provided by France C

Time 40m

Yield 4

Number Of Ingredients 10

1 (16 ounce) package extra firm tofu, drained and pressed
⅔ cup teriyaki sauce, divided
1 large red bell pepper
2 small zucchini
½ fresh pineapple, peeled and cored
1 large onion
¼ cup olive oil
salt and ground black pepper to taste
2 cups hot cooked rice
1 tablespoon sesame seeds

Steps:

  • Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
  • Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
  • Preheat an outdoor grill for medium-high heat and lightly oil grate.
  • Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
  • Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
  • Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.

Nutrition Facts : Calories 430.6 calories, Carbohydrate 48.1 g, Fat 20.6 g, Fiber 3.9 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 1858.7 mg, Sugar 17.3 g

TERIYAKI GRILLED TOFU



Teriyaki Grilled Tofu image

I love tofu, but my family only likes a few of the tofu recipes I make. This is one they really enjoy, though. When the tofu is cooking, I try not to leave the grill as the tofu sometimes can go from lightly charred to being overcooked and dark in a few minutes. I have included the time for marinating the tofu in the preparation time.

Provided by TasteTester

Categories     Soy/Tofu

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces extra firm tofu
1/2 cup teriyaki sauce
2 tablespoons honey
1 teaspoon sesame oil
2 garlic cloves, minced
1 -2 teaspoon gingerroot, peeled and grated, to taste
salt and pepper, to taste
2 -3 green onions, thinly sliced
1/2 teaspoon crushed red pepper flakes (optional)

Steps:

  • Coat grill rack throughly with nonstick cooking spray. Preheat grill to medium (300° to 350 ° F). Cut tofu into slices 1/2-inch thick. Place slices in a single layer in a shallow glass dish.
  • In a small bowl combine teriyaki sauce, honey, oil, garlic, ginger, and salt and pepper to taste. Pour teriyaki mixture over tofu and cover with plastic wrap. Refrigerate at least 30 minutes.
  • After removing the tofu from the marinade, place the leftover marinade into a sauce pan. Cook over high heat until boiling. Boil marinade until reduced and slightly thick. Turn down heat to very low and start grilling the tofu.
  • Grill tofu 5-6 minutes per side, turning gently, until lightly charred and heated through, being careful not to let tofu overcook. Remove from grill. Drizzle reduced marinade over grilled tofu. Sprinkle with green onions and (if desired) red pepper flakes. Serve at once.

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