45m$15.62Teriyaki Tofu Edamame Rice
A sheet-pan dinner of crispy tofu, asparagus, edamame, and warmed brown rice with reduced-sodium teriyaki sauce.
- Energy
- 534 calories per serving
- Protein
- 27.7 g per serving
- Carbs
- 65 g per serving
- Fat
- 19.5 g per serving
- Sodium
- 651 mg per serving
Shopping options
Toasted sesame oil
1 Teaspoon
International Collection Toasted Sesame Oil
2%
Garlic powder
1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Canola oil
2 Tablespoon
Kroger® Pure Canola Oil
3%
Frozen shelled edamame
2 Cup
Seapoint Farms Shelled Soybeans Edamame
93%
Asparagus
1 Pound
Green Asparagus
100%
Reduced-sodium teriyaki sauce
0.5 Cup
Kikkoman® Less Sodium Teriyaki Sauce
40%
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%
Sesame seeds
1 Tablespoon
Kroger® Sesame Seed Shaker
15%
Cornstarch
1 Tablespoon
Kroger® Pure Corn Starch
2%
Extra-firm tofu
1 Package
Simple Truth Organic® Extra Firm Tofu
50%
Scallions
2 Count
Organic Green Onions
33%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- extra-firm tofu-1 package
- frozen shelled edamame-2 cups
- asparagus-1 lb
- ready-to-heat brown rice pouches-2 pouch
- reduced-sodium teriyaki sauce-0.5 cups
- canola oil-2 tbsp
- cornstarch-1 tbsp
- sesame seeds-1 tbsp
- garlic powder-1 tsp
- toasted sesame oil-1 tsp
- scallions-2 medium
Preheat the oven to 425°F. Drain the tofu, pat it very dry, cut it into 3/4-inch cubes, trim the asparagus, cut it into 2-inch pieces, and thinly slice the scallions.
Keep fingers tucked while cutting the tofu, asparagus, and scallions.
On the rimmed sheet pan, toss the tofu with 1 tablespoon canola oil, cornstarch, and garlic powder until lightly coated. Spread into a single even layer and bake for 20 minutes, flipping once halfway through.
Use oven mitts when handling the hot sheet pan, especially when flipping the tofu halfway through.
Add the asparagus and frozen edamame to the same sheet pan. Drizzle with the remaining 1 tablespoon canola oil and toasted sesame oil, toss around the tofu, and bake for 8 minutes.
Open the oven carefully because the frozen edamame may release steam.
Use oven mitts when handling the hot sheet pan.
Remove the pan from the oven and empty the brown rice pouches directly onto the sheet pan. Drizzle everything with teriyaki sauce, toss gently, spread evenly, and bake for 7 to 9 minutes, until the rice is hot, the tofu is glazed, and the asparagus is crisp-tender.
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.
Sprinkle with sesame seeds and sliced scallions. Toss once more and serve hot from the sheet pan.
If serving from the sheet pan, keep the hot pan on a heat-safe surface.
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