Thursday, August 18, 2011

KID VERSION: Teriyaki Stir Fry OR Teriyaki Kebabs (vegan and GF)

I had planned on making kebabs with the daycare kids today, but none of them wanted to help cook.  They were far too interested in the new Legos and I couldn't tear them away.  So I ended up just tossing everything together in a stir fry.  Same ingredients either way, so you choose if you want it in a pan or on a stick!

I would spice this up a whole lot more if it were for a nice dinner, but this is the 10 minute "kid-friendly" version that they help cook.  Feel free to add garlic, ginger, hot sauce, etc. if you prefer.  You may also want to add a little cornstarch to the sauce before cooking if you like it a little thicker.

2 T. oil for stir frying
1 pkg extra firm Tofu, cut into 1" chunks
1/2 white onion, cut into 1" chunks
1 green pepper, cut into 1" chunks
1 yellow or red pepper, cut into 1" chunks
1 pkg button mushrooms, cut in halves
1 can pineapple chunks, reserve the liquid
1/4 - 1/2 c. teriyaki sauce (your favorite store bought version)
Brown Rice

STIR FRY:  Brown the tofu and onion in oil and then add the other veggies.  Stir fry for 1-2 minutes until peppers are crisp tender.  Mix the reserved pineapple juice with the teriyaki and pour over tofu and veggies.  Toss in pineapple and heat just a minute or two until warm.  Serve over brown rice.

KEBABS:  Skewer the tofu, veggies and pineapple onto skewers.  Grill or brown in a pan with oil, turning occasionally to brown all sides.  Brush with teriyaki/pineapple juice liquid often during cooking.  Serve over brown rice.

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