Grilled Teriyaki Tofu with Roasted Cauliflower Rice

Grilling in the Panasonic CIO really brings out the flavor of this teriyaki tofu with those perfect caramelized grill marks as well as the flecks of charred goodness adding a perfect nutty flavor to the roasted cauliflower.

• Preparation Time: 25 mins
• Cooking Time: 26 mins
• Total Time: 51 mins
• Calories: 330 Calories

Ingredients

• ½ teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• ½ teaspoon garlic salt
• 3 green onions, chopped
• 2 heads cauliflower, separated into florets
• 1 (12 ounce) bottle teriyaki glaze (such as Kikkoman®)
• 1 (16 ounce) package extra-firm tofu, cut into twelve 1/2-inch-thick slices

Recipe Instructions

Step 1

Preheat Panasonic® Countertop Induction Oven to Medium on the "Grill" setting.

Step 2

Combine cauliflower florets, olive oil, garlic salt, and pepper in a large mixing bowl; mix thoroughly.

Step 3

Place cauliflower florets on the grill pan and roast for 20 minutes, mixing and turning halfway.

Step 4

Place florets in a food processor in batches and pulse into rice-sized pieces. Cover riced cauliflower and keep warm.

Step 5

Preheat Panasonic® Countertop Induction Oven to Medium-High.

Step 6

Brush a thin coat of teriyaki glaze on all sides of the tofu slices and place on the grill pan. Grill slices for 1 1/2 minutes per side.

Step 7

Serve grilled tofu over riced cauliflower topped with desired amount of teriyaki glaze. Garnish with green onions.