Our kitchen is a little bit like Chopped—we love making meals with ingredients we have on hand (partially due to laziness and partially due to resourcefulness). Just last night, we made a delicious quick bread with leftover zucchini and ripe bananas (and a swirl of Nutella, because Nutella makes everything tastier), and discovered a delicious combination we may have never tried otherwise.
When we were offered the chance to try Degustabox, a Barcelona-based monthly subscription box of 10-15 surprise food products that just recently launched in the U.S., it sounded like a perfect fit. Each month, we'll be sharing a recipe inspired by some of the ingredients in our box, but we'll be sure to list alternatives if you can't find the products near you. This month, we made a healthy and filling weeknight meal—a vegetarian stir-fry with teriyaki tofu.
This dish comes together quickly, is supremely flavorful, and will make you question your local takeout joint. The fresh pineapple adds a pop of sweetness, cashews lend saltiness, and the teriyaki sauce ties it all together with its Asian flair. Tossing the tofu in a bit of cornstarch and baking it a hot oven ensures every cube is crisp on the outside, but still soft in the middle.
We hope you enjoy this dish as much as we did! If you're interested in signing up for Degustabox, use the code B7EWH at checkout to receive 50% off (making it only $9.99).
Pineapple, Broccoli, and Snap Pea Stir-Fry With Teriyaki Tofu
Serves 4
1 12 oz. package extra-firm tofu, drained and pressed, cut into 1/2-inch cubes
1 tablespoon cornstarch
3 small heads broccoli, chopped (about 4 cups florets)
3 cups snap peas, sliced in half
1 tablespoon olive oil
1 1/2 cups pineapple chunks
1/2 cup teriyaki sauce, such as Veri Veri Teriyaki Marinade
1/3 cup salted cashews, such as Orchard Valley Harvest cashews
4 cups cooked brown rice (such as 2 bags boil-in-bag precooked brown rice)
Low-sodium soy sauce, for serving
Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Toss tofu cubes in cornstarch, spread onto prepared baking sheet, and bake for 35 to 45 minutes or until crispy, flipping halfway through.
Meanwhile, bring a large pot of water to a boil. Blanch broccoli and snap peas in the boiling water for two minutes, then drain immediately and pour into an ice bath.
In a large skillet, heat oil over medium-high heat. Add the broccoli and snap peas and sauté for 10 minutes. Add the pineapple and cook for two more minutes.
In the pot used for blanching, heat 1/2 cup teriyaki sauce until simmering. Add the tofu and toss. Pour the tofu and sauce into the skillet with veggies and stir to combine.
Add 1 cup brown rice to each of 4 bowls, top with veggie/tofu mixture and sprinkle cashews on top of each bowl. Top each bowl with any extra sauce in the pan, and serve with soy sauce. Enjoy!