This is one of those recipes that I’ve been carrying forward ever since it appeared in its initial, somewhat awkward form in my first book, Vegetariana. As with all recipes that have become mainstays in my repertoire, I’ve tried to find ways to make them taste better and get to the table faster, as opposed to complicating things. That goes for this simple teriyaki fried rice and tofu — a sturdy, everyday kind of weekday dinner main dish.
Embellished with bell peppers and peanuts, this rice stir-fry just might become a mainstay in your repertoire. Having the rice cooked ahead of time makes this a breeze.
The flavor shortcut I’ve incorporated into this dish is teriyaki marinade or Korean BBQ marinade, instead of just pouring in a lot of soy sauce as I did in earlier iterations of this recipe. These kinds of bottled marinades have more complex flavor, so they add more than just saltiness to the dish. You’ll find them in the Asian foods section of supermarkets and natural foods stores.
For a complete meal, all you need is a colorful salad, though serving vegetable spring rolls from your grocery’s frozen foods section adds a fun touch.