Teriyaki Tofu
A protein rich recipe made from golden brown pan fried tofu that's coated in a simple, sweet and savory teriyaki sauce. It's surprisingly so good that even meat eaters will love this vegan dish! And with the rising prices of meat tofu is an excellent economical alternative.
Ingredients
Instructions
Cut tofu into 1-inch chunks. Line a 18 by 13-inch baking sheet with two layers of paper towels. Spread tofu over paper towels and let drain for 15 minutes while you prepare the sauce.
For the sauce in a mixing bowl whisk together water with 1 1/2 tsp cornstarch. Add in soy sauce, mirin, maple syrup, brown sugar, rice vinegar, sesame oil, ginger and garlic and whisk until blended.
Lay another layer of paper towels over tofu and gently press to remove more moisture. Pull the paper towel from underneath the tofu, leaving the tofu on the now bare baking sheet and placing the tofu fairly close together.
Dust 1 1/2 Tbsp cornstarch over tofu, turn and dust opposite side with 1 1/2 Tbsp tofu and gently toss.
Heat oil in a 12-inch non-stick skillet over medium-high heat. Cook tofu until golden brown all over, about 10 minutes (be careful it may splatter a bit as it cooks so stand back).
Transfer tofu to baking sheet lined with a paper towel to drain.
Let pan cool off heat briefly (about 15 seconds) then return to medium-low heat, whisk soy sauce mixture once more and pour into pan. Cook and whisk until thickened, about 30 seconds.
Add tofu and cook about 20 seconds longer until sauce is thick and tofu is coated.
Serve right away garnished with green onions and sesame seeds.
Nutrition
- Calories
- 388 kcal
- Carbohydrate Content
- 24 g
- Protein Content
- 25 g
- Fat Content
- 12 g
- Saturated Fat Content
- 1 g
- Sodium Content
- 733 mg
- Fiber Content
- 0.5 g
- Sugar Content
- 12 g
- Unsaturated Fat Content
- 10 g
- Serving Size
- 1 serving
