Looking for a delicious but easy and fast side dish to go with your lunch or dinner this week? This Teriyaki Tofu is about to be your best friend!
As delicious as outside food can be, they are not always healthy. So, one of the perks of working from home for me has been getting to enjoy a healthy homemade lunch every day. But, making that lunch can sometimes be a hassle with the flood of emails and meetings through out the day.
So, this Teriyaki Tofu is the perfect last minute dish for you.
It only takes 5 ingredients and 15 minutes to prep. And 30 minutes to bake - which you can easily use to get some more word done.
The recipe below will make 2 servings. Simply double / triple the ingredients depending on how many family members you have.
Also, you can always make a second batch and store in the fridge (just leave Step 5 onwards under Instructions until you're ready to serve), and save it for dinner. Leaving it in the fridge for long may slightly affect the crispy-ness - so, I recommend serving it within the same day.
Prep Time: 15 minutes (excludes the time taken to drain the tofu)
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 2 Servings
1 package, extra firm tofu
1 tbsp cornstarch
1 1/2 tbsp soy sauce
5 tbsp breadcrumbs
1/4 cup soy sauce
2 1/2 tbsp brown sugar
2 tsp rice vinegar
1-2 cloves minced garlic
2 tsp. grated ginger
1/3 cup water
1 tbsp. corn starch
Prepare a large baking tray with parchment paper. Preheat oven to 425° F.
Remove tofu from the package and drain all the water. Wrap the tofu with a napkin/paper towels and set aside for approx. 20 minutes - this will allow the remaining liquid to be pressed out.
Next, cut the tofu into even sized cubes and place in a large bowl. Then, add cornstarch, soy sauce and breadcrumbs and toss it all together (make sure to toss instead of mixing with a spoon to avoid breaking the tofu). Ensure every piece is well coated.
Place each tofu cube on the prepared baking tray making sure none of them are touching each other. Bake for 30 minutes until golden brown.
While the tofu is in the oven, make the teriyaki sauce. In a medium bowl, mix soy sauce, sugar, vinegar, garlic and ginger over medium heat until it thickens (about 10 to 15 minutes). Next, mix the water and cornstarch separately and add to the soy sauce mix. Reduce heat to low and continue to stir until the mixture further thickens. Turn off heat.
Let the baked Tofu cool for about 10 minutes and transfer to the bowl with teriyaki sauce. Toss to coat all sides.
Did you make this recipe?
Click here to leave a comment and rate this recipe!