Tofu Teriyaki
Course: LunchCuisine: JapaneseDifficulty: EasyServings
4
servingsPrep time
15
minutesCooking time
15
minutesCalories
300
kcalIngredients
14 oz firm tofu, drained and pressed
3 tbsp soy sauce
2 tbsp maple syrup (or honey)
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp grated ginger
1 clove garlic, minced
1 tbsp cornstarch
1 tbsp water
1 tbsp sesame seeds (for garnish)
Chopped green onions for garnish
Directions
- Cut the tofu into cubes and pat dry with paper towels.
- In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, ginger, and garlic. Set aside.
- Heat a non-stick pan over medium-high heat and add a little oil. Cook the tofu cubes until golden and crispy on all sides, about 8-10 minutes.
- In a separate bowl, mix cornstarch and water to create a slurry. Add the sauce to the pan with the tofu and bring it to a simmer. Stir in the cornstarch mixture and cook for 2-3 minutes, or until the sauce thickens.
- Serve the tofu over rice or noodles, garnished with sesame seeds and chopped green onions.