Thai Tofu with Mixed Veggies (Pad Pak Jae)

-14 oz Organic extra firm tofu (pressed, cut into 6 rectanguar pieces)
-Kikkoman Teriyaki Baste and Glaze (with honey and pineapple)- Use for the marinade and then save 4 tablespoons for the veggies
-1 c. Frozen mixed vegetables
-1 package Uncle Ben's Jasmine Ready Rice (makes 1.5 c)

If you prefer your tofu crispier you can fry it before marinading, but you would need to adjust the calories accordingly.

-Press the water out of the tofu using paper towel. When it is dry, cut the tofu into 6 rectangular pieces. Marinade the tofu in the Teriyaki glaze for 2 hours.
-Preheat the oven to 350 degrees
-Remove the tofu from the marinade and put on a cookie sheet (lined with foil and sprayed with non-stick spray)
-Bake the tofu for about 25 minutes (flipping halfway through). The tofu will get slightly brown on the outside.
-While the tofu is cooking, add 4 tablespoons of the saved teriyaki marinade to a pan and cook the frozen veggies.
-Cook the jasmine rice according to the package directions. The ready rice that I bought took 90 seconds in the original bag.
-Put .75 c. rice on a plate and add .5 c. of the veggies.
-Add the tofu on top and enjoy:)

Serving Size: Makes 2 servings- each serving is .75 c rice, .5 c. veggies, and 3 tofu pieces (1/2 the block of tofu)

Number of Servings: 2

Recipe submitted by SparkPeople user SNEVIL1.