Teriyaki Tofu with Ginger White Rice and Mushrooms
Prep 15 mins
Total 1h 34 mins
Easy
Serves 4
The template for this recipe is a favorite in my house—flavorful rice, steamed vegetables, and crispy glazed tofu. Cooking this recipe traditionally is easy enough, but it requires lots of pots and pans, and you have to use both the stovetop and the oven. When dinner is over, I’m always the sucker who must do the dishes. With the Ninja® Foodi® SmartLid™, there’s only half as much to clean and it’s all dishwasher safe! Cooking this recipe in the SmartLid™ has given me that dishwashing time back—more time to relax and decompress after a long day.
Ingredient Info: This recipe is vegan and gluten-free, provided you source the correct teriyaki sauce—depending on the brand, some will contain gluten and may not be vegan. If this is a priority for you, be sure to read the label.
This dish contains the following allergens: Soybeans
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
45g
shredded carrots
200g
long-grain white rice, rinsed
480ml
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (227g) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (453g) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
240ml
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
1/2 cup
shredded carrots
1 cup
long-grain white rice, rinsed
2 cups
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (8-ounce) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (16-ounce) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 cup
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
Utensils
Ninja® Foodi® XL Pressure Cooker Steam Fryer with SmartLid™
Deluxe Reversible Rack (Both Layers)
Aluminum Foil
Step 1
Start with the Level 3 ingredients: Combine the tofu and teriyaki marinade in a resealable plastic bag. Place the tofu in the refrigerator for at least 1 hour and up to 8 hours.
Step 2
Once the tofu is marinated, place the ginger, garlic, carrots, rice, and water in the pot, season with salt and pepper, and stir to combine.
Step 3
Place the bottom level of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Place the mushrooms on top of the rack.
Step 4
Slide the Deluxe Layer through the lower layer’s handles, then cover with aluminum foil. Place the marinated tofu and scallions on the Deluxe Layer.
Step 5
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 450°F, and set the time to 10 minutes. Press START/STOP to begin cooking (PrE will display for about 9 minutes as the unit steams, then the timer will start counting down).
Step 6
When cooking is complete, carefully remove the entire rack with the tofu and the mushrooms. Stir the rice and serve with the tofu and mushrooms.
Teriyaki Tofu with Ginger White Rice and Mushrooms
Step 1 of 6
Start with the Level 3 ingredients: Combine the tofu and teriyaki marinade in a resealable plastic bag. Place the tofu in the refrigerator for at least 1 hour and up to 8 hours.
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
45g
shredded carrots
200g
long-grain white rice, rinsed
480ml
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (227g) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (453g) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
240ml
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
1/2 cup
shredded carrots
1 cup
long-grain white rice, rinsed
2 cups
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (8-ounce) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (16-ounce) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 cup
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
Step 2 of 6
Once the tofu is marinated, place the ginger, garlic, carrots, rice, and water in the pot, season with salt and pepper, and stir to combine.
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
45g
shredded carrots
200g
long-grain white rice, rinsed
480ml
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (227g) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (453g) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
240ml
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
1/2 cup
shredded carrots
1 cup
long-grain white rice, rinsed
2 cups
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (8-ounce) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (16-ounce) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 cup
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
Step 3 of 6
Place the bottom level of the Deluxe Reversible Rack in the lower position, then place the rack in the pot. Place the mushrooms on top of the rack.
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
45g
shredded carrots
200g
long-grain white rice, rinsed
480ml
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (227g) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (453g) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
240ml
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
1/2 cup
shredded carrots
1 cup
long-grain white rice, rinsed
2 cups
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (8-ounce) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (16-ounce) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 cup
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
Step 4 of 6
Slide the Deluxe Layer through the lower layer’s handles, then cover with aluminum foil. Place the marinated tofu and scallions on the Deluxe Layer.
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
45g
shredded carrots
200g
long-grain white rice, rinsed
480ml
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (227g) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (453g) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
240ml
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
1/2 cup
shredded carrots
1 cup
long-grain white rice, rinsed
2 cups
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (8-ounce) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (16-ounce) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 cup
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
Step 5 of 6
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 450°F, and set the time to 10 minutes. Press START/STOP to begin cooking (PrE will display for about 9 minutes as the unit steams, then the timer will start counting down).
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
45g
shredded carrots
200g
long-grain white rice, rinsed
480ml
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (227g) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (453g) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
240ml
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
1/2 cup
shredded carrots
1 cup
long-grain white rice, rinsed
2 cups
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (8-ounce) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (16-ounce) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 cup
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
Step 6 of 6
When cooking is complete, carefully remove the entire rack with the tofu and the mushrooms. Stir the rice and serve with the tofu and mushrooms.
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
45g
shredded carrots
200g
long-grain white rice, rinsed
480ml
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (227g) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (453g) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
240ml
prepared gluten-free teriyaki marinade
4
scallions, cut into 1-inch pieces
LEVEL 1 (BOTTOM OF POT)
1 tablespoon
minced fresh ginger
2
garlic cloves, minced
1/2 cup
shredded carrots
1 cup
long-grain white rice, rinsed
2 cups
water
Kosher salt
Freshly ground black pepper
LEVEL 2 (BOTTOM LAYER OF RACK)
1 (8-ounce) package
button mushrooms, halved
LEVEL 3 (TOP LAYER OF RACK)
1 (16-ounce) package
extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
