Teriyaki Tofu Edamame Rice
A dinner of roasted tofu, asparagus, edamame and ready-to-heat brown rice with reduced-sodium teriyaki sauce, cooked across two sheet pans.
- edamame
- one-pan
- plant-based
- rice
- sheet-pan
- teriyaki
- tofu
- Vegetarian
Shopping options
Check ingredients to include themPackage used · most used first
Asparagus · 1 Pound
Green Asparagus
Sale
100%
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Scallions · 2 Count
Organic Green Onions
100%
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Extra-firm tofu · 14 Ounce
Simple Truth Organic® Extra Firm Tofu
100%
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Ready-to-heat brown rice pouches · 2 Count
Ben's Original Ready Rice Whole Grain Brown Rice, Easy Dinner Side, 8.8 oz Pouch
100%
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Frozen shelled edamame · 2 Cup
Birds Eye Steamfresh Shelled Edamame, Frozen Vegetables
Sale
53%
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Reduced-sodium teriyaki sauce · 0.5 Cup
Kikkoman® Less Sodium Teriyaki Sauce
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40%
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Sesame seeds · 1 Tablespoon
Kroger® Sesame Seed Shaker
15%
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Canola oil · 2 Tablespoon
Kroger® 100% Pure Canola Oil
2%
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Toasted sesame oil · 1 Teaspoon
International Collection Toasted Sesame Oil
2%
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Garlic powder · 1 Teaspoon
Kroger® Garlic Powder Shaker
2%
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Cornstarch · 1 Tablespoon
Argo® 100% Pure Corn Starch
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2%
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Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- asparagus-1 lb
- frozen shelled edamame-2 cups
- extra-firm tofu-14 oz
- ready-to-heat brown rice pouches-2 pouch
- reduced-sodium teriyaki sauce-1/2 cup
- canola oil-2 tablespoons
- cornstarch-1 tablespoon
- sesame seeds-1 tablespoon
- garlic powder-1 teaspoon
- toasted sesame oil-1 teaspoon
- scallions-2 medium
Heat oven to 425°F and line 18-by-13-inch rimmed pans with heat-rated parchment. Dry tofu and cube to 3/4 inch, cut asparagus into 2-inch pieces and slice scallions. Cook edamame separately during roasting if its package requires a microwave or stovetop method.
Keep fingers tucked while cutting the tofu, asparagus, and scallions.
Toss tofu with half the canola oil, cornstarch and garlic powder; bake in one layer for 20 minutes, turning halfway. Keep a separate pan for vegetables and rice.
Use oven mitts when handling the hot sheet pan, especially when flipping the tofu halfway through.
Toss asparagus and edamame with remaining canola oil and sesame oil on the second pan; roast about 8 minutes. Remove tofu temporarily if already browned.
Open the oven carefully because the frozen edamame may release steam.
Use oven mitts when handling the hot sheet pan.
Add cooked rice and teriyaki sauce to the vegetables and roast 7–10 minutes more until rice is hot throughout and asparagus tender. Break up clumps and complete the rice and edamame package heating requirements. Move tender asparagus aside if necessary and briefly rewarm tofu.
Use oven mitts when removing the hot sheet pan from the oven.
Heat the ready-to-heat rice thoroughly on the sheet pan until steaming hot.
Combine tofu, vegetables and rice, spoon over pan sauce and finish with sesame seeds and scallions. Divide evenly and serve promptly; refrigerate leftovers in shallow containers.
If serving from the sheet pan, keep the hot pan on a heat-safe surface.
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