Step-by-Step Guide to Make Super Quick Homemade Parker's Vegetarian Teriyaki
by Tony Barrett
Parker's Vegetarian Teriyaki
Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, parker's vegetarian teriyaki. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Parker's Vegetarian Teriyaki is one of the most popular of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Parker's Vegetarian Teriyaki is something which I’ve loved my whole life. They’re fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook parker's vegetarian teriyaki using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Parker's Vegetarian Teriyaki:
Prepare 1 packages Extra firm tofu pressed and cut into cubes
Prepare 1 packages Broccoli slaw
Take 3 Mushrooms cleaned and diced
Prepare 2 Mini bok choy cut into small pieces
Prepare 2 tbsp Ginger finely chopped
Make ready 1 tbsp Garlic finely chopped
Prepare 1/4 cup Onion chopped
Get 6 tbsp Low sodium soy sauce
Get 2 tbsp Honey
Make ready 1/4 cup Water
Get 1 tbsp Peanut oil
Instructions to make Parker's Vegetarian Teriyaki:
Mix together honey, water, and soy sauce and set aside.
Lightly coat the pan with peanut oil and heat pan over med high heat until hot. Add tofu to pan and lightly pan fry until it is lightly golden brown.
Add 1/4 of the sauce mixture to tofu and cook an additional minute.
Add onion to pan and cook an additional 2 minutes.
Push tofu mix to side of pan and add garlic and ginger to open side of pan. Add a drop of oil and cook for 2 minutes while continuously stirring. (You can also remove the tofu mix from pan if it makes it easier for you).
Add remaining veggies and sauce. Stir and cover. Turn heat down to med-med low and let it cook for 5 minutes. Make sure to stir it. Serve with rice or noodles.
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