This is the meal we make whenever we are hungry for Hunan! This delicious dish goes wonderfully over steamed brown rice.


Recipe Summary test

15 mins
30 mins
45 mins
6 servings


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Spray a skillet with cooking spray and heat over medium heat. Add bell peppers and onion and cook, stirring occasionally, until vegetables are slightly tender, about 5 minutes.

  • Meanwhile, slice tofu widthwise into 1/4-inch thick slices. Spray a second skillet with a little cooking spray to ensure all surfaces are coated. Lay tofu slices side by side in a flat layer in the skillet; you will have to work in batches. Sprinkle exposed side of each tofu piece with sesame seeds.

  • Cook over medium heat until tofu is firm, 3 to 5 minutes. Flip each piece of tofu over with a fork. Sprinkle the cooked side of the tofu with sesame seeds and cook until firm and browned, 3 to 5 minutes longer. Remove tofu from the skillet and set aside. Repeat to cook remaining tofu.

  • Stir teriyaki sauce and honey together in a bowl. Add remaining sesame seeds (there should be at least 1/2 cup left) to the sauce. Pour sauce over the vegetables in the pan and heat on low heat until the sauce thickens slightly, about 5 minutes.

  • Serve vegetables with sauce over brown rice and top with sesame tofu.

Cook's Note:

Instead of tofu, you can substitute fake chicken strips or seitan. Refrigerated, extra-firm tofu works best for this recipe-make sure to cook it until it is crispy!

Nutrition Facts

483 calories; protein 19.9g; carbohydrates 72.6g; fat 14.6g; sodium 3693.6mg. Full Nutrition

Reviews (1)

Rating: 5 stars
This recipe was easy and tasty, but I didn't need all the sauce, I only only used less than half of what was called. Read More