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Teriyaki tofu (sticky + tangy)


Sweet, tangy and full of umami – this teriyaki tofu is a delicious vegan dinner option on weekdays! This tofu is roasted golden brown and then overwhelmed with an irresistibly sticky sauce. It's difficult to eat.

Tofu is a great protein option for meatless dishes, and I find it difficult to resist when smothering it with a delicious sauce. Fry the peanut and ginger tofu while stirring and Tofu tacos two delicious examples.

Close up of teriyaki tofu

While tofu is a polarizing ingredient at home, everyone agreed on this teriyaki tofu: just plain taste!

Why will you be teriyaki tofu?

  • is simple and you can prepare the components
  • Teriyaki sauce covers the tofu and masks any "tofu taste"
  • Prepare and warm up for meal preparation

record video

Check out the video below to see how simple it is to make this teriyaki tofu! You can find more recipe videos. Youtube channel.

Essential ingredients for teriyaki tofu

Teriyaki's origins

Although it is often associated with Japanese cuisine, there is controversy about its true origins. Some say teriyaki came from the cuisine of Japanese immigrants in Hawaii and used local ingredients to recreate the flavors at home.one), while others point to their Korean roots and influence in popularizing teriyaki in the United States (2 ..).

Regardless of its origin, teriyaki usually refers to meat marinated in a sauce that contains soy sauce, sugar, and mirin, followed by grilled, grilled, or roasted meat. My goal with this teriyaki tofu was to make a vegan version using ingredients that are readily available in North American cuisine.

Content notes

  • Bean curd– Make sure you select extra difficult tofu (more on this below).
  • soy sauce– I usually like to use soy sauce with reduced sodium content as I find it to be quite salty. Replace a gluten-free option with tamari, coconut aminos, or liquid soy seasoning.
  • Maple syrup– Feel free to use your favorite sweetener in this recipe: I tested it with brown sugar, maple syrup and honey. Use low carbohydrate sweeteners at your own risk.
  • MirinThis ingredient is a traditional Japanese cooking wine and adds a subtle, tangy flavor that is characteristic of bottled teriyaki sauce. If you can't find it, replace it with souvenir, white wine, sherry, or rice vinegar. Try and adjust the sweetness as needed.
  • Cornstarch– It thickens the sauce, helps coat the tofu and intensifies the flavors; Feel free to replace it with half the volume of the arrowroot starch

Collage picture showing how to print and cut tofu

Prepare tofu

If you've never cooked with tofu before, there are a few simple things you should cognize about how to make it. Once you're done, you'll become an absolute pro!

Choose extra difficult tofu

Tofu is made from pressed soybeans and comes in many different varieties, including silk, regular, smoked, and extra-difficult (as well as many other varieties!). We want the tofu to hold its shape as it cooks, so you'll need extra tough tofu for this recipe.

Press tofu

Pressing tofu is important for several reasons: 1) It helps remove excess moisture from the tofu, and this helps make the tofu kind and crispy. 2) Improves the taste by squeezing out the tasteless liquid.

To press the tofu, place the tofu between the paper towels and plate and place a heavy canister on top of the pressure (see picture above). Press it for 30 minutes. You can also purchase a tofu press, which can be a good investment if you eat tofu frequently.

Divide into triangles

The reason I like to cut triangles is because we are frying 6 sides against 6 sides of the cubes this way. This way, the cooking is much more fluid.

Once squeezed, cast away the paper towels and cut your tofu: I cut the block into three horizontal slices, then I cut each sheet into squares, then I cut the squares in half. Check out the video at the top of this post to see exactly how I did it. Also, try triangles of different sizes. There is no right or wrong way to do this!

To save time, you can press and chop the tofu 2-3 days in advance.

Collage picture showing how to cook teriyaki tofu

Step by step instructions

You can find the ingredient quantities on the recipe card. Start with all of your preparations – stir-fry dishes, vegetables, tofu cut into triangles.

  1. Cooking vegetablesTo commence, fry the vegetables. I used broccoli in this recipe, but use your favorite! This is a great recipe for cleaning the refrigerator. In a large pan or pan, add olive oil and heat over medium heat. Add the vegetables and cook al dente for broccoli for about 7 minutes. Transfer to a clean bowl or plate and cover to keep warm.
  2. Fry the tofu– Add more oil to the pan and place the tofu flat-side down. Turn the tofu as needed and cook for about 10 minutes. Tofu should be golden and slightly crispy.
  3. Add the sauce– Shake the teriyaki sauce again to bring the cornstarch back into the mixture. Pour evenly over the tofu and mix with a spatula while it cooks and thickens. Depending on the temperature, your teriyaki sauce should thicken within 1-2 minutes. Remove from stove after dark.

Presentation proposals

We enjoyed presenting teriyaki tofu with:

Top view of teriyaki tofu in bowl with rice and broccoli

Food preparation + storage

Teriyaki Tofu is a great recipe for food preparation! Here are two ways to prepare food:

1. Prepare the components in advance

To commence dinner early:

  1. Squeeze and cut the tofu in the food preparation container for up to 4 days.
  2. Chop vegetables – keep in the food preparation container for up to 1 week.
  3. Shake the teriyaki sauce – store in the refrigerator in a jar for up to 2 weeks.

2. Pre-cook and warm up

You can cook this recipe from commence to terminate, divide it in portions with rice and vegetables in containers for food preparation and keep it in the refrigerator for 4 days.

Microwave the teriyaki tofu until it has evaporated and enjoy!

Find Favorite prep container Here!

Close up of teriyaki tofu with schnitzel

More tofu recipes

Teriyaki tofu

Course: dinner

Local cuisine: Japanese

Keyword: Stir fry, tofu, vegan

Calorie: 238kcal

Writer: Denise Trappe

Portion: 4th

Sweet, tangy and full of umami, this teriyaki tofu is a delicious vegan dinner option on weekdays! This tofu is roasted golden brown and then soaked in an irresistibly sticky sauce. It's difficult to eat.

Preparation time15th minute

cooking time20th minute

Time to press the tofu30th minute

Prepare tofu

  • Squeeze the tofu – Take the tofu out of the packaging, drain all the water, and place a sandwich between two plates with two paper towels. Place a heavy object such as a can on the top plate. Press for at least 30 minutes.

  • Cut the pressed tofu horizontally into three sheets and then into triangles.

Boil the pan

  • Shake the teriyaki sauce together in a jar with a lid and set aside.

  • Place 1 tablespoon of olive oil in a 12-inch pan or pan and heat over medium heat. Add the broccoli and cook until it is light green and slightly soft for about 7 minutes. Put on a clean plate.

  • Add 1 more tablespoon of olive oil to the pan. Arrange the tofu triangles and twist them in half to cook for about 10 minutes. Watch out for hot spots in your pan. Tofu should be golden and have a light crust.

  • Shake the teriyaki sauce again and pour it evenly over the tofu. Mix with a spatula and cook for 1-2 minutes until it foams and thickens.

Replace soy sauce with tamari, coconut amino, or liquid soy seasoning for a gluten-free version.
2 maple syrup can be replaced with brown sugar or honey
3-Mirin is a Japanese edible wine; If you can't find it in the international food aisle, replace it with souvenirs, white wine, sherry, or rice vinegar. Try and adjust the sweetness as needed
4- Nutritional information does not conclude rice
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Portion the tofu with rice and vegetables in food preparation containers and store in the refrigerator for 4 days.
Heat in the microwave until the heat has evaporated and enjoy!
to prepare food
You can prepare some of the ingredients of this dish in advance:

  1. Squeeze the tofu and cut into the food preparation container for up to 4 days.
  2. Chop vegetables – keep in the food preparation container for up to 1 week.
  3. Shake the teriyaki sauce – store in the refrigerator in a jar for up to 2 weeks.

Offer: 0.25the party; See note 4 | Calorie: 238kcal | Carbohydrates: 24G | Protein: 13G | Fat: 11 ..G | Saturated fatty acids: 2 ..G | Sodium: 1385mg | Potassium: 531mg | Fiber: 3G | Sweets: 13G | Vitamin A: 567IU | C vitamin: 82mg | Calcium: 117mg | Iron: 3mg


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