Ingredients

The following ingredients have 4 Servings
  • 1 tbsp oil (I used extra virgin olive oil)
  • 14 oz firm tofu (cubed)
  • ½ cup water
  • ¼ cup soy sauce or tamari
  • 3 tbsp maple or agave syrup
  • 1 tbsp vinegar (I used rice vinegar)
  • 1 tsp garlic powder
  • ½ tsp ginger powder
  • 2 tbsp cornstarch
  • ¼ cup water

Instruction

  • 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.