Instructions

Teriyaki Tofu

I recommend pressing your tofu for 30-60 minutes in a tofu press, or wrap it in a paper towel and place between a two baking sheets with a heavy pan on top.

While the tofu is pressing, make the teriyaki sauce. Add the pineapple juice, soy sauce, honey, water, rice vinegar, garlic, ginger, and 1 tablespoon of the cornstarch (optional) to a pot and whisk to combine.

Bring to a boil, then reduce to a simmer and cook for 5-10 minutes until sauce is thick enough to coat the back of a spoon. Remove from heat and set aside.

Dice pressed tofu into small cubes. Place in a container with a lid or a Ziploc bag. Pour half the teriyaki sauce over the tofu (reserve the other half for later) and seal. Place in the fridge for 30 minutes to marinate and move on to making the rice in the meantime.

Once, tofu has marinated, dust the remaining tablespoon of cornstarch all over the surface area of the cubes. (I find using a small mesh strainer helps distribute it the most evenly.)

Place the tofu in your air fryer basket in a single layer. Cook for 12 minutes at 380° F, shaking halfway through to avoid sticking.

Add the tofu to your meal prep containers. Pour the excess sauce into 2 oz containers and add one to each.

Rice

Rinse the rice under cold water for 60 seconds.

Place rinsed rice in a pot along with 1 cup water and bring to boil, then reduce to a simmer and cook for 45 minutes.

Remove rice from heat and fluff with a fork, then distribute evenly among 3 meal prep containers.

Veggies

Add broccoli and sliced bell pepper to a pot with 1″ of water. Cover with a lid and bring to a boil, then reduce to a simmer for 3 minutes.

Add steamed veggies along with the corn and pineapple chunks to your meal prep containers and seal once all food has cooled. Store in the fridge up to four days.