Drain tofu. Split tofu block into two 1-inch-thick slabs. Wrap slabs in layers of paper towels and place between cutting boards. Put a weight, such as a heavy can, on the top cutting board and let tofu drain for 30 minutes. Remove paper towels and cut each tofu slab into 2-inch strips. Preheat grill to medium-high.
In a medium bowl, combine pineapple juice, soy sauce, garlic, ginger, green onions, ketchup, sesame oil, pepper and Worcestershire. Pour into a large skillet over medium-low heat. When sauce is hot, add tofu pieces. Cook tofu for 15 minutes, turning every 5 minutes.
Meanwhile, cook rice according to package directions, adding corn during the last 2 minutes of cooking time.
Grill the red pepper strips, zucchini strips and pineapple, turning after 4 minutes until grill marks appear on both sides.
To assemble: Divide rice mixture among four bowls; top with saucy tofu, grilled pineapple, pepper and zucchini; garnish with red onion and cilantro. Squeeze lime over bowls and pour any additional sauce over bowls. Serve hot.
Recipe Notes
Nutrition Facts
Huli-Huli Veggie Bowls
Amount Per Serving
Calories 398Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 1g5%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Sodium 562mg23%
Total Carbohydrates 72g24%
Dietary Fiber 6g24%
Sugars 16g
Protein 14g28%
* Percent Daily Values are based on a 2000 calorie diet.