Ingredients
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1 block (14 oz) extra-firm tofu, pressed and cubed
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1/4 cup soy sauce (gluten-free if needed)
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2 tablespoons maple syrup or agave nectar
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2 tablespoons rice vinegar
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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1 tablespoon cornstarch or arrowroot powder
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2 tablespoons water
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1 tablespoon sesame oil (or use vegetable oil)
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1 Sliced green onions and sesame seeds for garnish
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1 Cooked rice or vegetables for serving
Directions
You can customize this dish by adding steamed broccoli, carrots, or other vegetables of your choice for a complete meal. Adjust the sauce’s sweetness and saltiness to your taste by altering the maple syrup and soy sauce quantities.
Steps
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1
Done
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In a small bowl, whisk together the soy sauce, maple syrup (or agave nectar), rice vinegar, minced garlic, and grated ginger to make the teriyaki sauce. Set aside. |
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2
Done
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In another bowl, mix the cornstarch (or arrowroot powder) with water to create a slurry. Ensure there are no lumps. |
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3
Done
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Heat the sesame oil (or vegetable oil) in a large non-stick skillet or wok over medium-high heat. |
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4
Done
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Add the cubed tofu to the skillet and cook until it turns golden brown on all sides, about 5-7 minutes. Be gentle when flipping the tofu to avoid breaking it. |
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5
Done
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Pour the teriyaki sauce over the tofu and gently stir to coat the tofu evenly. |
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6
Done
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Add the cornstarch slurry to the skillet and continue to stir. The sauce will thicken and glaze the tofu as it cooks, which should take 2-3 minutes. |
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7
Done
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Once the sauce has thickened and coated the tofu nicely, remove the skillet from heat. |
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8
Done
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Serve the Vegan Japanese-Inspired Teriyaki Tofu over cooked rice or with your choice of vegetables. |
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9
Done
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Garnish with sliced green onions and sesame seeds for extra flavor and visual appeal. |
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10
Done
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Enjoy your homemade Japanese-inspired teriyaki tofu! |
