Made with AI
Pagoda Polynesian BBQ Tofu & Veggie Bowl
Ingredients
- firm tofu400 g
- broccoli florets100 g
- carrot slices100 g
- snap peas80 g
- soy sauce60 ml
- pineapple juice30 ml
- honey20 ml
- fresh ginger10 g
- garlic2 cloves
- sesame oil1 tbsp
- chili flakes1 tsp
- cooked jasmine rice200 g
Instructions
- 1
Press the tofu for 15 minutes to remove excess moisture, then cut into 2 cm cubes.
- 2
In a bowl, whisk together the soy sauce, pineapple juice, honey, grated ginger, minced garlic, and chili flakes to make the Polynesian BBQ sauce.
- 3
Heat the sesame oil in a large non-stick skillet or wok over medium-high heat.
- 4
Add the tofu cubes and cook for 5-7 minutes, turning occasionally, until golden and slightly crispy on all sides. Remove tofu and set aside.
- 5
In the same skillet, add broccoli florets, carrot slices, and snap peas. Stir-fry for 3-4 minutes until vegetables are just tender but still crisp.
- 6
Return the tofu to the skillet, pour in the Polynesian BBQ sauce, and toss everything to coat evenly. Cook for another 2-3 minutes until the sauce thickens slightly and everything is heated through.
- 7
Serve the tofu and veggie mixture over bowls of cooked jasmine rice.
- 8
Garnish with extra chili flakes or sesame seeds if desired. Enjoy your Pagoda Polynesian BBQ Tofu & Veggie Bowl!
