Teriyaki Tofu
Ingredients
- 1 block of super firm tofu***
- 1 tbsp cornstarch
- 2 tsp nutritional yeast
- 1/2 tsp lemon pepper
- 1/4 tsp salt
- 2 tsp neutral oil
- 2 tbsp tamari
- 2 tbsp sake or water***
- 1 1/2 tbsp coconut sugar or organic white sugar
- Lime wedges
- Lime zest
- 1/2 inch knob of ginger, grated
Preparation
Cut tofu into cubes and place in a gallon freezer bag with cornstarch, nutritional yeast, lemon pepper, and salt. Shake the bag to coat the tofu and set it aside.
Combine tamari, sake, and sugar in a separate bowl, and stir well to dissolve most of the sugar. Set the sauce aside.
Warm oil in a skillet over medium heat, then add the tofu pieces. Cook the tofu evenly, flipping and stirring it until golden, for about 4-5 minutes.
Once the tofu is golden, pour in the sauce and allow it to heat through and begin to bubble. Stir the tofu in the sauce frequently to coat it as the sauce thickens, for about 3-4 minutes. The tofu should appear glossy on the outside surface.
If desired, add your favorite steamed veggies to the pan as the sauce thickens. Stir them up along with the tofu until coated and cook for an additional minute.
To plate, serve the tofu and vegetables with cooked rice or noodles. Toss the noodles with some of the remaining sauce in the pan. Sprinkle grated lime zest and ginger over the tofu and squeeze the juice from a lime wedge over the top.