Teriyaki Tofu
User Reviews
5
-
Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
350 kcal
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Course
Main Course
Teriyaki Tofu
Description
This Teriyaki Tofu recipe starts by pressing cubes of extra firm tofu to drain excess water, enhancing the texture for baking. The tofu is coated in olive oil, cornstarch, and salt, then baked until it achieves a dark golden-brown crust, providing a firm exterior that contrasts the soft interior.
The teriyaki sauce is prepared separately by boiling a mix of tamari, brown sugar, fresh minced ginger and garlic, mirin, pineapple juice for a subtle fruitiness, honey, and toasted sesame oil. After simmering briefly, a cornstarch slurry is added to thicken the sauce to a glossy consistency that coats the tofu well.
The baked tofu is then tossed in the teriyaki sauce, ensuring each piece is well glazed. This dish pairs well with steamed rice and can be served alongside various vegetables like broccoli, snow peas, or bell peppers. The blend of sweet, savory, and umami flavors combined with the tofu's crisp texture makes it appealing for vegetarian meals.
Ingredients
- For the Baked Tofu:
- 1 pound tofu cut into cubes (size according to preference, extra firm
- 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
- brown sugar for low sugar option, or alternative
- 1 1/2 teaspoons ginger root minced, fresh
- 1 1/2 teaspoons garlic minced, fresh
- 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 sesame oil toasted
- 1 tablespoon cornstarch dissolved in 1/4 cup water
- green onion for serving, finely sliced
- 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1837mg | 77% |
| Potassium | 302mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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