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 grated ginger
- 4 cloves garlic, minced
- Cornstarch slurry: 1 tablespoon cornstarch + 2 tablespoons water
Preparation
Wrap the tofu in paper towels and place a plate with some weight on top. Let it press for 20 minutes.
Preheat the oven to 200°C and line a baking tray with parchment paper.
Place the tofu, soy sauce, sesame oil, and cornstarch in a large ziplock bag. Close the bag and gently shake to coat the tofu.
Arrange the coated tofu evenly on the prepared baking tray and bake for about 30 minutes, flipping halfway through.
While the tofu is baking, prepare the teriyaki sauce by combining all the sauce ingredients (except cornstarch slurry) in 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 baked tofu to the skillet with the sauce and stir to coat.
Serve the teriyaki tofu as desired, and enjoy!
