Teriyaki Glazed Tofu with Lime and Ginger
Ingredients
Prepping tofu
- 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
Sauce
- 2 tbsp tamari
- 2 tbsp sake or water
- 1 1/2 tbsp coconut sugar or organic white sugar
Extras
- 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 bag to coat and set aside.
Combine tamari, sake, and sugar and stir well to dissolve most of the sugar then set aside.
Warm oil in a skillet to medium heat and then add tofu pieces. Cook tofu evenly, making sure to flip and stir tofu until golden, about 4-5 minutes.
Once tofu is golden, pour in sauce and allow to heat through and begin to bubble. Stir tofu in sauce frequently to coat as it thickens, about 3-4 minutes. Tofu should appear glossy on the outside surface.
As the sauce thickens you can also add your favorite steamed veggies to the pan. I chose steamed broccoli. Stir it up along with the tofu until coated and cook for an additional minute.
To plate, feel free to serve your tofu and vegetables along with some cooked rice or some noodles. I used @lotusfoods rice ramen noodles. I tossed the noodles with some of the remaining sauce in the pan. Once the starch and tofu was on the plate, sprinkle some grated lime zest and ginger and squeeze the juice from a lime wedge over top.
Notes
I used extra firm tofu, but listed super firm tofu as it will make this dish faster and you don’t have to press it. If you want to use extra firm, just make sure to press it and drain before using.
Sake is very important to teriyaki sauce, but I totally understand it is not a typical staple. You can replace with water or if you happen to have some mirin, you can use this too and adjust the amount of sugar to your preference.