Easy Teriyaki Tofu (30 minutes, 1 pan)

Ingredients

• 15 oz firm or extra-firm tofu (Press for at least 15 minutes; tear into irregular pieces or 3/4-inch pieces.)
• 1 tbsp soy sauce (Or tamari for a gluten-free option; for coating the tofu.)
• 0.5 tsp garlic powder
• 0.5 tsp black pepper
• 1.5 tbsp cornstarch (For coating the tofu.)
• 2 tsp oil (For cooking the tofu in the skillet; type not specified.)
• 1 tbsp garlic paste (Or minced garlic.)
• 2 tsp fresh ginger (Minced.)
• 3 tbsp soy sauce (Or tamari.)
• 3 tbsp maple syrup
• 1 tbsp brown sugar
• 1 tbsp rice wine vinegar
• 1 tsp molasses
• 0.5 tsp pepper flakes
• 1 tsp cornstarch (Mix with 2 tablespoons water to make a slurry.)
• 2 tbsp water (For the cornstarch slurry.)
• 2 tsp sesame seeds (For the sauce.)
• 3 green onions (Chopped into 1-inch pieces.)
• sesame seeds (More, for garnish; amount not specified.)
• green onion (Chopped, for garnish; amount not specified.)

Steps

1. 1

   Press the tofu for at least 15 minutes if it has not already been pressed. Tear it into irregular pieces or cut it into 3/4-inch pieces.

2. 2

   Put the tofu in a bowl and toss it with 1 tablespoon soy sauce until coated.

3. 3

   In a small bowl, mix the garlic powder, black pepper, and 1 1/2 tablespoons cornstarch. Sprinkle this mixture over the tofu and toss well to coat.

4. 4

   Heat a large skillet over medium-high heat and add the 2 teaspoons oil. Once the oil is hot, add the tofu and spread it out evenly.

5. 5

   Cook the tofu for 2 to 3 minutes, then flip and cook for another 2 to 3 minutes. Flip it a few more times to crisp most of the edges, about 10 to 15 minutes total. Remove the tofu from the pan and set it aside.

6. 6

   To make the sauce, add the minced ginger, garlic paste, 3 tablespoons soy sauce, maple syrup, brown sugar, rice wine vinegar, molasses, and pepper flakes to the skillet. Bring the sauce to a boil.

7. 7

   Add the cornstarch slurry, 2 teaspoons sesame seeds, and chopped green onions. Mix well and bring the sauce back to a boil.

8. 8

   Simmer for about 2 minutes, until the sauce thickens.

9. 9

   Return the crisped tofu to the skillet and toss well to coat. Switch off the heat.

10. 10

    Garnish with more sesame seeds and chopped green onion. Serve over rice or quinoa, in lettuce wraps, or as desired.

11. 11

    Alternatively, bake the tofu: toss it with the oil, spread it on a parchment-lined baking sheet, and bake at 400°F (205°C) for 15 to 20 minutes.

12. 12

    Alternatively, air-fry the tofu for 12 to 15 minutes at 370°F.

Notes

Tofu can be replaced with tempeh, chickpeas, chickpea tofu, vegan chicken, or soy curls. For soy curls, soak 4 ounces in 2 or more cups stock, drain lightly, and add 1/4 cup extra water to the sauce. For beans or vegetables, skip crisping and add them directly to the sauce. The recipe is naturally nut-free and can be gluten-free with tamari. Store refrigerated for up to 3 days; reheat in a microwave or skillet. Serve with rice, quinoa, lettuce wraps, or vegetables.

Nutrition per serving

• dinner
• main
• vegan
• vegetarian
• dairy-free
• nut-free
• gluten-free option
• stovetop