Teriyaki-Inspired Tofu
Sweet, savory, and spicy tofu marinated and roasted in a sticky, teriyaki-style, gluten-free and dairy-free sauce.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 16 oz Extra firm tofu
- ½ cup water
- 6 tbsp Smoked coconut aminos (regular coconut aminos work too)
- 1 tbsp Sesame oil
- 1 tbsp Olive oil
- 1 tbsp Rice wine vinegar
- 1 tbsp Corn starch
- 1 tsp Minced garlic (approximately 1 clove)
- ½ tsp Grated ginger
- ½ tsp Red pepper flakes (optional)
- ¼ tsp Kosher salt
- Furikake
- Sesame Seeds
Instructions
- 1
Cut tofu in half lengthwise. Press with paper towels on each side for 30 seconds using hands to press out excess water.
- 2
Cut pressed tofu into 1 inch cubes. Set aside.
- 3
In the large bowl, combine coconut aminos, rice wine vinegar, sesame oil, olive oil, garlic, ginger, red pepper flakes (optional), cornstarch and salt. Stir until corn starch dissolves.
- 4
Add tofu cubes to marinade and gently toss until each cube is coated. Set aside and marinate for 20 minutes. Toss after 10 minutes.
- 5
In the meantime, preheat oven to 425°F and line baking sheet with parchment paper.
- 6
Once 20 minutes passes, Add marinated tofu onto lined baking sheet and reserve remaining marinade.
- 7
Bake tofu at 425°F for 15 minutes.
- 8
While the tofu bakes, pour remaining marinade to saucepan and add 1/2 cup of water. Bring to a boil and stir constantly. Let simmer on medium heat for 1 minute and continue to stir. Remove from heat and let cool until tofu finishes baking.
- 9
Remove tofu from oven. Add to the bowl used for marinade and pour the marinade reduction over the tofu. Toss until tofu cubes are covered.
- 10
Serve with furikake or sesame seeds and enjoy!