Vegan Teriyaki Tofu
Ingredients
For the tofu
- 450g firm tofu, cubed
- 2 tablespoons light soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons cornstarch
For the teriyaki sauce
- 1/2 cup light soy sauce
- 1/2 cup water
- 1/4 cup maple syrup
- 3 tablespoons brown sugar
- 2 tablespoons vinegar
- 1/2 teaspoon sesame oil
- 1 tablespoon ginger, grated
- 4 cloves garlic, minced
- Cornstarch slurry: 1 tablespoon cornstarch + 2 tablespoons water
Preparation
Wrap tofu in paper towels and place a plate and some books on top of the wrapped tofu. Let the tofu press for 20 minutes.
Preheat the oven to 200°C and grease a baking tray with parchment paper.
Add tofu to a large ziplock bag along with the soy sauce, sesame oil, and cornstarch. Close the bag and shake gently to coat.
Arrange the tofu evenly on the prepared pan and bake for about 30 minutes, flipping halfway through.
In the meantime, make the teriyaki sauce by adding all sauce ingredients except the cornstarch slurry into a skillet.
Stir and bring the sauce to a simmer over medium-high heat.
Add the cornstarch slurry to the skillet and stir until the sauce thickens. Turn off the heat.
Add the tofu to the skillet with the sauce and stir to coat.
Serve as desired and enjoy!
