Szechuan Teriyaki Bowl

Name: Grapefruit-Shrimp Salad
Yield: Yield: 4 servings
Cuisine: Eat Well
Ingredients: 2 large grapefruits, peeled and cut into chunks the size of a quarter 1/4 cup chopped fresh cilantro 1/4 cup thinly sliced red onion 8 ounces of pre-cooked shrimp (if using frozen, thaw first) 1 T. Kikkoman Less Sodium Soy Sauce 1 T. canola oil 1 T. Kikkoman Rice Vinegar Freshly ground pepper to taste (optional)

Yield

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

kikkoman products used:

Teriyaki Marinade & Sauce

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ingredients

1 package of extra firm tofu – drained
1 tablespoon + 3 tablespoons Kikkoman® Teriyaki Marinade & Sauce, divided
1 tablespoon + 1 tablespoon oil, divided
1 small onion diced
1 cup frozen peas and carrots
2 cups leftover rice
2 tablespoons Szechuan chili sauce
Sliced cucumber for serving
Sliced avocado for serving

directions

In a bowl, marinate the tofu with 1 tablespoon of Kikkoman® Teriyaki Marinade & Sauce. Let this sit for 5 – 10 mins. Next in a pan, drizzle oil and cook the tofu until its crispy on each side. Set aside.
In a pan, add oil and cook the onions, peas and carrots. Next add the rice and 3 tablespoons of Kikkoman® Teriyaki Marinade & Sauce along with the Szechuan chili sauce. Mix everything together until its well combined.
Serve rice mixture in a bowl along with the tofu. Add sliced cucumbers and sliced avocado for added flavor. Enjoy!

Recipe created in partnership with @thetableofspice.

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Szechuan Teriyaki Bowl

ingredients

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