Grilled Pineapple Teriyaki Bowl
Prep | 30 m
Cook | 30 m
Ready in | 1 hr
Makes | approx 4 bowls
Ingredients
1 pineapple
2 red onions
2 large zucchini
1 block extra or super firm tofu
cornstarch
salt + pepper
olive oil
1-2 cups frozen corn
4 servings of cooked rice
4 servings of greens of choice
optional toppings: avocado, fresh cilantro
Directions
Roughly chop pineapple, onions, and zucchini to bite-sized pieces or smaller. Grill or roast in oven at 400F for 30 minutes or until blackened.
Squeeze out excess water from tofu (no need to press if super firm) and chop into small cubes. Add to a large mixing bowl and top with cornstarch, salt, and pepper. Gently toss with a spatula until all tofu pieces are coated.
Heat olive oil on a large nonstick skillet over high heat. Add tofu pieces to the pan without having them touch. (You may need to do 2 batches.) Cook for a few minutes or until golden brown and then flip. Cook on all sides then remove from heat.
In a separate nonstick skillet over high heat, add frozen corn, salt, and pepper. Stir and then cook for a few minutes, until blackened. Stir, cook for 1 minute, then remove from heat.
Bowl assembly: Start with greens and rice, add the pineapple, onions, zucchini, tofu, and corn. Drizzle teriyaki sauce on top and add optional toppings if desired.
