CHICKEN TERIYAKI & TOFU RICE BOWLS

1. Heat oil in a pan. Fry tofu until light brown in color. Set aside.
2. In the same pan, sauté onion until tender. Add chicken and cook for 1 minute.
3. Add marinade, oyster sauce, and water. Cover and simmer until chicken is tender, stirring occasionally. Stir in tofu.
4. Add sesame oil and 3/4 portion of leeks. Cook until veggie turns bright green in color. Top chicken and tofu on hot cooked rice and garnish with remaining leeks.

Makes 7 servings.
(Yield:  3-1/2 cups/1/2 cup per serving)