Teriyaki Tofu

Ingredients

• 1 lb extra firm tofu (16 ounce block, pressed for at least 30 minutes and chopped or cut into triangles)
• 1 tbsp light soy sauce (or liquid aminos; more if desired)
• 1 tsp garlic powder (for tofu coating)
• 0.25 tsp sea salt (pinch)
• 0.25 tsp black pepper (pinch)
• 2 tsp cornstarch (for tofu coating; or more if you want it extra crispy)
• 2 tsp sesame oil (or regular oil)
• 0.25 cup light soy sauce (for sauce; or liquid aminos)
• 0.25 cup raw unrefined brown sugar (or preferred sugar)
• 2 tsp cornstarch (for sauce slurry)
• 2 tsp water (for cornstarch slurry)
• 0.5 tsp ground ginger (or 1 tablespoon grated ginger)
• 0.5 tsp garlic powder (for sauce)
• 2 tsp sesame seeds (plus more for garnish)
• 1 tbsp rice wine vinegar
• 0.25 cup water (or pineapple juice)
• scallion (chopped, for garnish)

Steps

1. 1

   In a medium-sized bowl, place the pressed and cubed or triangled tofu.

2. 2

   Add in the 1 tablespoon of light soy sauce (or liquid aminos) and toss to coat the tofu evenly.

3. 3

   Add in the garlic powder, sea salt, black pepper, and cornstarch, and toss to thoroughly combine until the tofu is well coated.

4. 4

   Heat a pan or wok over medium-high heat and add the sesame oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and golden brown, about 8 minutes.

5. 5

   Remove the tofu from the pan and set aside until needed.

6. 6

   In a pan over medium-low heat, mix all the sauce ingredients (soy sauce, brown sugar, ginger, garlic powder, sesame seeds, rice wine vinegar, water/juice, and the cornstarch/water slurry), whisking together to help dissolve the cornstarch slurry.

7. 7

   Bring the sauce to a boil, then reduce to a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn't thicken in spots but instead mixes evenly throughout the sauce.

8. 8

   Taste test the sauce and add more sugar, soy sauce, or water depending on your preference.

9. 9

   Turn the heat off. Let the sauce cool for at least 5 minutes or more to preserve the crispiness of the tofu once added.

10. 10

    Add the cooked tofu into the sauce. Stir to coat everything thoroughly, then allow it to sit in the sauce for another 2-3 minutes to soak it all in.

11. 11

    Remove from the stovetop and top with extra sesame seeds and chopped scallions. Serve and enjoy!

Notes

This recipe is gluten-free and vegan. For the best texture, always use firm or extra-firm tofu and press it for at least 30 minutes to remove excess water. I recommend making the sauce while the tofu cooks so it has time to cool and doesn't add to your prep time.

Nutrition per serving

• main
• vegetarian
• vegan
• gluten-free
• tofu
• pan-fried
• takeout-style
• dinner