Teriyaki Tofu
Teriyaki Tofu
This teriyaki tofu has a wonderful crispiness to it and the sauce that it’s bathed in is sticky, sweet and super satisfying. Served with garlicky, ginger bok choy and rice makes the perfect meal for lunch or dinner.
Serves 2-3
Ingredients
16 oz Extra Firm Tofu (I use the high protein because it doesn’t need pressing)
3 Green Onions cut into 1 “ slices
2-3 Baby Bok Choy
1 1/2 “ Knob of Ginger minced
3 cloves Garlic minced
1 Tbsp (15 ml) Toasted Sesame Oil
1 tsp (5 ml) Soy Sauce
4 Tbsp Cornstarch
1/4 cup (59 ml) neutral Oil (plus more if needed for frying)
Teriyaki Sauce
3 Tbsp (45 ml) Soy Sauce or Tamari
2 (30 ml) Tbsp of Dark Soy Sauce
3 (45 ml) Tbsp Mirin
1 Tbsp (15 ml) Rice Vinegar
3 Tbsp (15 g) Cane Sugar
3 Tbsp (45 ml) Water
1/2 Tbsp (7.5 ml) Coconut Aminos
1 Tbsp (15 g) of Cornstarch mixed with 1 Tbsp (15 ml) Water (cornstarch slurry)
Serve with Rice of choice
Directions
1. Make the teriyaki sauce by combining all of the ingredients except the cornstarch slurry. Mix well and set aside.
2. Prepare the bok choy by slicing lengthwise into quarters. Run the cut bok choy under water making sure to rinse between the stalks. Shake off any excess water and pat dry.
3. Cook the bok choy by first heating a pan with the toasted sesame oil on medium heat. Add the garlic and ginger and cook for 1-2 minutes or until they become fragrant. Add in the bok choy and soy sauce. Cook for 5 -6 minutes flipping occasionally. The bok choy should be fork tender but still remain bright green. Set aside.
4. Press your tofu if not using a brand that’s already pressed. Cut it into cubes and pat dry. Place the cornstarch in a ziplock type bag and add the cubed tofu. Gently coat the tofu well. Shake off any excess cornstarch and place the cubes onto a plate.
5. Heat a large sauté pan on med high heat. Add the 1/4 cup of oil and once hot add in the dredged tofu cubes making sure not to crowd the pan. Cook each side for about 2-3 minutes or until golden brown. Once fully browned on all sides remove from the oil and allow to drain on a paper towel covered plate. Repeat these steps until all of the tofu is cooked.
6. Use the the same pan but wipe out any leftover oil and lower the heat to medium. Add in the teriyaki sauce and allow it to cook down for a minute or two. Add in the cornstarch slurry while mixing well.
7. Once the sauce has thickened add the cooked tofu to the pan along with the green onions and toss well. Continue cooking until the tofu has heated through and the green onions have started to soften.
Serve with the cooked bok choy and rice.
