7,081 0 5 days ago

A lot of you have asked for the recipe from the photo on @instagram so i thought i’d repost it here— it’s a crispy baked tofu coated in a homemade teriyaki sauce. i served it with blanched spinach (seasoned with soy sauce and sesame oil and tossed with minced garlic and sesame seeds) over ramen noodles, although it’d also be good with steamed rice. the recipe is on my blog as well!
also thank you all for your lovely messages about the @instagram feature!! i’m relocating halfway across the country and actually moving out today so i won’t be able to respond to them all but i just wanted to say a quick thank you here! so so grateful .
crispy teriyaki tofu
1 14 oz block extra-firm tofu
1-2 tbsp cornstarch
1/2 tbsp olive oil
4 tbsp tamari or gf soy sauce
2 tbsp water
2 tbsp coconut sugar or brown sugar
1/2 tsp maple syrup
1 clove garlic, minced
1/2 tsp grated ginger
1 tbsp rice vinegar
1/2 tbsp cornstarch

preheat oven to 400f/200c. cut tofu into slices and then 1-inch cubes, and then place in an even layer on a clean towel. place another towel on the top and put something heavy on top, pressing for about 10 minutes until dry. toss tofu cubes in a bowl with the cornstarch and oil until evenly coated. arrange on parchment paper on a baking sheet and bake for 25-30 minutes, until crispy.

for the teriyaki sauce, add all ingredients to a small p*t and whisk together until smooth. bring to a boil and continue whisking until sauce thickens to desired consistency. taste and adjust. if sauce is too thick, thin with additional water. toss the baked tofu with a few spoonfuls of the sauce in a bowl until completely coated. serve over rice or noodles with vegetables of your choice.

if you double the sauce recipe it makes a lot of teriyaki sauce; enough to cover tofu and have leftover to glaze veggies/serve with rice.

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plant-based food and recipes pdx • ✞/vegan/runner/pianist personal @hannah.che ✎ [email protected] ⇣ recipes