Easy Teriyaki Tofu

• portions: 3 servings
• temps actif: 20 minutes
• temps total: 30 minutes

Ingrédients

14 ½ ounce block extra-firm tofu

1 tablespoon low sodium soy sauce

2 tablespoons cornstarch

2 tablespoons canola oil (or other high-heat safe oil)

1/4 cup low sodium soy sauce

1/4 cup water

1/4 cup packed brown sugar (or maple syrup, agave)

1 tablespoon seasoned rice vinegar

2 teaspoons grated fresh ginger

3 cloves garlic, minced

2 teaspoons cornstarch mixed with 1 tablespoon water

cooked rice (or quinoa, cooked rice noodles)

steamed or roasted broccoli (or other vegetable)

sesame seeds, optional

chopped green onions, optional

Instructions

Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for at least 20 minutes or up to an hour.

Prepare the teriyaki sauce: In a medium bowl, add the soy sauce, water, brown sugar, seasoned rice vinegar, ginger and garlic. Stir to combine and set aside while you make the tofu.

Rip the tofu into bite sized pieces (or simply cut into squares, rectangles or triangles) and add to a large bowl. Drizzle the soy sauce on top and stir gently with a silicone spatula or small spoon. Be careful not to rip the tofu.

Now sprinkle on the cornstarch and gently stir it again to coat the tofu.

Heat a large non-stick pan over medium-high heat. Add the oil to coat the pan.

Once the oil is hot, add the tofu in a single layer (do this in batches if needed). Let the tofu get crispy and golden on all sides. I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don't touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping.

Once the tofu is golden, turn the heat down to low heat. Stir the teriyaki sauce in the bowl once more before pouring it into the pan with the tofu. Bring to simmer and cook for a minute or two.

In a small bowl, stir together the cornstarch and water, then add to the pan. Stir constantly until the sauce thickens.

Serve with steamed or roasted broccoli and cooked rice. Enjoy!

Nutrition

• Calories: 314 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 14 g
• Sodium: 970 mg
• Glucides Totaux: 30 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 18 g
• Protéines: 15 g