This crispy teriyaki tofu is better than takeout and easy enough for a weeknight dinner! Crispy tofu nuggets are baked (not fried!) and smothered in sticky sweet and savory teriyaki sauce. Serve with rice and steamed veggies for a knock-your-socks-off vegan meal.
- 1 (14 ounce) package extra firm tofu, drained, pressed, and cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon canola oil (or high heat oil of choice)
- 1 tablespoon cornstarch
- ¼ teaspoon white pepper (or black pepper, if that's what you've got)
- ¼ cup water
- ⅓ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons mirin or dry sherry
- 1 teaspoon toasted sesame oil
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 2 tablespoons chilled water
- 1 tablespoon cornstarch
- Cooked rice
- Steamed veggies
- Chopped scallions
- Toasted sesame seeds
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To make the crispy baked tofu, preheat the oven to 400° and line a baking sheet with parchment paper.
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Place the tofu into a medium bowl and add the soy sauce, oil, cornstarch, and pepper. Toss to coat the tofu.
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Arrange the tofu pieces in a single layer on the baking sheet.
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Bake for about 30 minutes, turning halfway through, until browned and crispy.
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While the tofu bakes, prepare the sauce. Stir ¼ cup of water, brown sugar, soy sauce, rice vinegar, sherry, sesame oil, garlic, and ginger together in small saucepan.
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Place the saucepan over medium heat and bring the sauce to a simmer.
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Lower the heat and allow it to simmer for 10 minutes, until reduced by about ⅓.
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Stir the chilled water and cornstarch together in a small bowl or cup. Stir the mixture into the sauce and allow it to simmer for about 1 minute more, until it thickens up a bit.
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Remove the pot from the heat.
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When the tofu is finished cooking, add it to the pot and stir to coat the tofu with sauce.
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Divide onto plates with rice and steamed veggies. Top with sesame seeds and scallions. Serve.
Nutrition information does not include accompaniments.