Teriyaki Tofu
Perfect for a busy weeknight dinner, this teriyaki tofu features crispy baked tofu tossed in a deliciously sweet and savory teriyaki sauce!
Ingredients
- For the Baked Tofu:
- 1 pound extra firm tofu , cut into cubes (size according to preference)
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- For the Teriyaki Sauce:
- 1/2 cup tamari (can substitute soy sauce but we prefer the flavor of tamari)
- 1/4 cup brown sugar
- OR brown sugar alternative (for low sugar option)
- 1 1/2 teaspoons minced fresh ginger root
- 1 1/2 teaspoons minced fresh garlic
- 3 tablespoons mirin (can substitute sherry)
- 2 tablespoons pineapple juice , fresh or canned (optional but great for flavor)
- 1 tablespoon honey (vegans: use agave nectar or liquid sweetener of choice)
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch dissolved in 1/4 cup water
- finely sliced green onions/scallions , for serving
- sesame seeds , for serving
- Note: Feel free to add 1 cup or more cooked broccoli or veggies of choice if you want some vegetables in your teriyaki tofu. Other great options include snow peas, bean sprouts, onions, and/or bell peppers.
- 2 cups steamed rice
Instructions
- To make the baked tofu: Place the tofu cubes on a clean, lint-free tea towel or on paper towels, place another cloth on top, and set something heavy on it (e.g., a cast iron pan) to press down on the tofu. Let the tofu cubes drain like this for about 20 minutes. In the meantime preheat the oven to 400 F.Transfer the tofu cubes to a bowl, drizzle over the olive oil, and toss to coat. Sprinkle half of the cornstarch and salt evenly over the tofu, toss to combine, then repeat with the remaining half of cornstarch and salt. Spread the tofu cubes in a single layer on lined baking sheet so they are not touching each other. Bake for 20-25 minutes (depending on the size of the cubes and how firm you want them), carefully flipping the cubes over with a spatula halfway through, until dark golden.
- To make the teriyaki sauce: Combine all of the sauce ingredients, except for the cornstarch slurry, into a medium saucepan and bring to a boil. Reduce the heat and simmer for 2 minutes. Stir in the cornstarch slurry, whisking continually until the sauce is thickened. Add the baked tofu cubes to the saucepan and stir to coat the tofu. (If adding vegetables stir them in also.) Serve over steamed rice and garnish with some sliced green onions and a light sprinkling of sesame seeds.
Nutrition
Calories: 350kcalCarbohydrates: 53gProtein: 14gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1837mgPotassium: 302mgFiber: 1gSugar: 23gVitamin A: 1IUVitamin C: 1mgCalcium: 64mgIron: 2mg
Tried this recipe?Let us know how it was!