Skip to main content

Tofu Teriyaki

Over a bed of shredded cabbage, strongly recommended.


 I'm slowly but surely learning how to make all of my restaurant favorites during this pandemic. This was one I hadn't bothered with because I assumed that I would need to fry the tofu, and I really hate frying things. But this recipe from She Likes Food gave me the confidence to try it baked, and it works! This one is now going into the rotation of favorites.

The original recipe for the crispy tofu calls for coating the tofu in soy sauce, sesame oil, salt, garlic, rice vinegar, and maple syrup before adding the cornstarch. I kept it simple and only used soy sauce and sesame oil, since I was planning to top it with teriyaki sauce. I think this was the right choice, but I'll try the full list of ingredients another time.

Whenever I get tofu teriyaki in a bento, it's over a bed of thinly sliced cabbage, slightly wilted from the warm tofu and sauce. I love this and I think it's the perfect accompaniment to teriyaki. 

I considered making the sauce, but I had a bottle of Kikkoman Teriyaki Sauce Original (NOT the marinade/sauce version) in the fridge, and it's delicious. 

The Recipe:
1 block tofu, cut into 8 rectangles (one horizontal cut and then two vertical cuts in a cross shape)
1 tb sesame oil
1 tsp soy sauce
2 tsp cornstarch
1/2 c teriyaki sauce (Kikkoman original, or a homemade version)
Serving suggesion: thinly sliced cabbage underneath, sushi rice on the side, and green onions for garnish

  • Remove excess water from the tofu slices. I usually slice it a couple of hours before I will be cooking, wrap the slices in a kitchen towel, and just let it sit in the fridge that way until I am ready to cook.
  • Coat the tofu slices in sesame oil and soy sauce, then coat them in enough cornstarch to cover them without seeing a layer of white.
  • Lay out the tofu in a single layer on a baking sheet and bake at 400 degrees for 30 minutes.
  • In the meantime, warm up the teriyaki sauce over low heat in a small sauce pan.
  • When the tofu is baked, quickly dip the bottom of each slice in sauce before putting it on the serving plate. Then, drizzle the rest of the sauce over the top of the slices.

The Verdict:
Overall grade: A+
Overall reason: Delicious and take-out like
Time to prepare: 40 minutes, ideally plus some time for the tofu to drain a bit
Husband and 5-year-old reaction: Both of them ate it quickly with no complaint about the fact that it was tofu!

Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at  Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned  how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef
2 comments
Read more

Cambodian Lemongrass Stir-Fry

  I recommend going heavy on the peanuts I recently finally branched out and tried something new at  Angkor Cambodian Restaurant , and now I'll never branch out ever again because my new favorite dish is too good. They call it Cha Krung, though I've seen a lot of other spellings in my attempt to find recipes. It's a lemongrass stir-fry and they do it with green beans, carrot, onion, and jalapeno, with peanuts on top. The peanuts are amazing in this, but I also really love the way they stir-fry the jalapeno as a vegetable, by removing the seeds and veins and slicing it thin. In my version above I used what I had, which was broccoli, eggplant from the garden, thai chilies instead of the jalapeno (but I'm going to grow jalapenos next year for this purpose), and fresh basil since I found a lot of recipes calling for it. And tofu, though it sounds like chicken is most traditional. I was a bit discouraged when researching recipes because I would need to acquire fresh lemongra
Post a Comment
Read more