For the tofu:
- 1 tbsp oil, I used extra virgin olive oil
- 14 oz firm tofu (400 g), cubed
For the sauce:
- ½ cup water (120 ml)
- ¼ cup soy sauce or tamari (60 ml)
- 3 tbsp maple or agave syrup
- 1 tbsp vinegar, I used rice vinegar
- 1 tsp garlic powder
- ½ tsp ginger powder
For the slurry:
- 2 tbsp cornstarch
- ¼ cup water (60 ml)
- Heat the oil in a skillet and sautée the tofu over medium-high heat until golden brown, stirring occasionally.
- In the meantime, add all the sauce ingredients to a bowl and mix until well combined. Set aside.
- Whisk the slurry ingredients in a small bowl and pour them into the sauce bowl. Mix until well combined. Set aside.
- Once the tofu is golden brown, pour the sauce into the skillet and cook until it thickens.
- Serve your teriyaki tofu immediately over some rice or cauliflower rice, or even with some veggie stir fry or vegetable tempura.
- Keep the leftovers of your teriyaki tofu recipe in an airtight container in the fridge for 5 to 7 days.
- Feel free to customize this teriyaki tofu with any type of oil, sweetener, vinegar, or starch you have on hand.
- Maple or agave syrup can be replaced by pretty much any sweetener.
- Feel free to add or omit any spices you want to your teriyaki tofu recipe.
- Serving Size: 1/4 of the recipe
- Calories: 168
- Sugar: 10 g
- Sodium: 914 mg
- Fat: 7.7 g
- Saturated Fat: 1.4 g
- Carbohydrates: 17.3 g
- Fiber: 1.2 g
- Protein: 9.3 g