Name: Crispy Teriyaki Tofu (Vegan, Gluten-Free)
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: ½ cup gluten-free tamari or soy sauce; ¼ cup water; ¼ cup coconut sugar or brown sugar; 1 teaspoon maple syrup; 2 cloves garlic, minced; 1 teaspoon grated ginger; 2 tablespoon rice vinegar; 1 tablespoon cornstarch; 1 block extra-firm tofu; 1 tablespoon tamari; 1 -2 tablespoon cornstarch

AuthorHannah

[cooked-sharing]

Yields4 Servings

Prep Time20 minsCook Time30 minsTotal Time50 mins

Sauce

½ cup gluten-free tamari or soy sauce

¼ cup water

¼ cup coconut sugar or brown sugar

1 teaspoon maple syrup

2 cloves garlic, minced

1 teaspoon grated ginger

2 tablespoon rice vinegar

1 tablespoon cornstarch

Tofu

1 block extra-firm tofu

1 tablespoon tamari

1 -2 tablespoon cornstarch

Preheat oven to 400F/200C. Cut tofu into slices and then 1-inch cubes, and then place in an even layer on a clean towel. Place another towel on the top and put something heavy on top, pressing for about 10 minutes.

Toss tofu in a bowl with the tamari and a bit of olive oil, if desired, and then sprinkle in the starch until evenly coated. Arrange the tofu on parchment paper on a baking sheet and bake for 25-30 minutes.

For teriyaki sauce, add all ingredients to a small pot and whisk together until smooth. Bring to a boil and continue whisking until sauce thickens to desired consistency. Taste and adjust. If sauce is too thick, thin with additional water.

To make teriyaki tofu, toss the baked tofu with a few spoonfuls of the sauce in a bowl until completely coated. Serve immediately.

Notes

Makes a lot of teriyaki sauce; enough to cover tofu and have leftover to glaze veggies/serve with rice. If you just want to make the tofu I would halve the sauce ingredients!

CategoryMain Dishes

Ingredients