Teriyaki Tofu
Try this Teriyaki Tofu recipe, or contribute your own.
Try this Teriyaki Tofu recipe, or contribute your own.
- 2 clove garlic minced
- 2 t maple syrup
- teriyaki sauce
- 1/2 c braggs aminos (or use soy sauce)
- 3/4 c maple syrup
- 1/2 c seasoned rice wine vinegar
- 3 t freshly grated ginger about 2 inches (not dried ginger)
- 1 t sriracha
- 1 t sesame oil
- 1 t cornstarch in 1 t water
- 2 blocks tofu (i use firm organic tofu packed in wat
- easy pickled cucumbers
- 1 large cucumber (english cucumbers are less seedy)
- 3 t rice wine vinegar
- Carbohydrate 11.363341887903 g
- Cholesterol 0 mg
- Fat 0.0431375000384647 g
- Fiber 0.0547499976493418 g
- Protein 0.301365 g
- Saturated Fat 0.00765875000692364 g
- Serving Size 1 1 -6 serving (42g)
- Sodium 89.8139375017309 mg
- Sugar 11.3085918902536 g
- Trans Fat 0.004225 g
- Calories 49 calories
Step-by-step
- Press the tofu (in a tofu press or wrapped in a towel under a heavy weight).
- Preheat the oven to 425°.
- Once pressed, cut tofu into desired size—remember that the smaller the pieces, the more tedious it is to flip in the oven.
- Spread the tofu out onto a parchment lined baking sheet.
- Bake for 45-50 minutes, flipping all pieces halfway through the cooking time.
- While the tofu cooks, place Braggs, maple syrup, rice wine vinegar, ginger, garlic, and sriracha into a small saucepan.
- Bring to a boil. Then reduce heat to a simmer.
- Whisk cornstarch into water until fully combined. Add to the sauce and whisk in.
- Let simmer for 5 minutes and then remove from heat. Sauce will thicken as it cools.
- Once the tofu has baked remove it from the oven and transfer to a hot cast iron skillet (you can add a drizzle of vegetable oil into the pan).
- Pour about ½ to ¾ c of the sauce onto the tofu.
- Toss to coat completely, about 2 minutes.
- Serve with rice, pickled cucumbers (below), steamed broccoli, etc. Enjoy!
- Slice the cucumbers thinly—I use my handheld mandolin.
- Place in a dish and top with maple syrup and vinegar.
- Toss every few minutes to coat while the tofu is cooking.
My Simple Teriyaki Tofu: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school runs, work deadlines, and the general chaos of family life, whipping up something elaborate is often unrealistic. That's why I've become a huge fan of recipes that are both nutritious and incredibly easy to prepare. This Teriyaki Tofu recipe is a perfect example. It's quick, it’s adaptable, and honestly, it tastes amazing.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and obscure ingredients. This dish focuses on fresh, flavorful components that come together beautifully. The teriyaki sauce, a blend of sweet and savory notes, perfectly complements the firm tofu. I love using firm tofu because it holds its shape well during baking and absorbs the sauce beautifully. The slight crispiness achieved in the oven adds a satisfying textural contrast. But if you’re short on time, pan-frying works equally well.
One of my favorite aspects of this recipe is its versatility. While the suggested side dishes of rice, steamed broccoli, and pickled cucumbers make for a balanced and delicious meal, you can easily tailor it to your preferences. Some nights I serve it with quinoa for a different grain option. Other times, I’ll add a side salad with a light vinaigrette for extra freshness. The possibilities are endless.
The pickled cucumbers are a delightful addition. They provide a refreshing counterpoint to the richness of the teriyaki sauce. I generally prepare a big batch of these on the weekend to have on hand for various dishes throughout the week. They add a vibrant touch of color and a delightful crunch.
This recipe isn't just a quick weeknight dinner; it’s a testament to how easy it can be to eat healthy without sacrificing flavor. The process is incredibly straightforward. Even on those days when I'm exhausted and running behind schedule, this recipe always saves the day. The fragrant teriyaki sauce makes my kitchen smell divine, promising a delicious and satisfying meal for my family. The best part is knowing I've provided a nutritious meal without spending hours in the kitchen.
Beyond its practicality, this teriyaki tofu holds a special place in my heart. It’s a recipe that has brought smiles to my family's faces, and in the whirlwind of daily life, those are the moments that truly matter. It's a reminder that even amidst the chaos, we can still create simple moments of nourishment and connection.
I encourage you to try this recipe and adapt it to your own tastes. Experiment with different vegetables, grains, or add-ins. The best recipes are those that evolve with your personal preferences and become a part of your culinary story. So, go ahead, give it a try, and let me know what you think!
Tips and Variations:
- For a spicier kick, add more sriracha or a dash of chili flakes to the sauce.
- Feel free to substitute other vegetables like bell peppers, snow peas, or asparagus.
- If you don't have rice wine vinegar, apple cider vinegar or white wine vinegar can be used as a substitute.
- To make this recipe vegan, ensure your teriyaki sauce is also vegan-friendly.
- Leftovers can be stored in the refrigerator for up to 3 days.
This Teriyaki Tofu recipe is more than just a meal; it's a testament to simple cooking, quick preparation, and delicious results. It's the kind of recipe that fits seamlessly into the busy rhythm of modern life, providing a satisfying and healthy dinner without demanding excessive time or effort. I hope you enjoy it as much as my family does!
