Teriyaki Tofu
Teriyaki tofu, delicious, tender, and made with only 10 ingredients in just 25 minutes. It's packed with vegan protein and so easy to make!
Servings: 4
Calories: 168kcal
Ingredients
For the tofu:
- 1 tablespoon oil I used extra virgin olive oil
- 14 oz firm tofu cubed
For the sauce:
- ½ cup water
- ¼ cup soy sauce or tamari
- 3 tablespoon maple or agave syrup
- 1 tablespoon vinegar I used rice vinegar
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
For the slurry:
- 2 tablespoon cornstarch
- ¼ cup water
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 168kcal | Carbohydrates: 17.3g | Protein: 9.3g | Fat: 7.7g | Saturated Fat: 1.4g | Sodium: 914mg | Fiber: 1.2g | Sugar: 10g