Sweet and savory teriyaki tofu.
Yield: 4 servings
Time: 20 minutes, plus time to marinate
Tools
- large, shallow dish
- whisk
- spatula
Ingredients
- ½ c soy sauce
- ½ c mirin*
- 2 T maple syrup
- 14 oz extra firm tofu or sprouted tofu, not pressed**
- 1 T toasted sesame seeds
Directions
Combine the first three ingredients in the dish.
Slice the tofu into four slabs, arrange in a single layer in the dish, and flip to coat both sides. Let marinate for 2 hours.
There are several different ways you can cook this. For these first three, remove the tofu from the marinade but reserve it to drizzle over the cooked tofu.
- Sauté for 5 minutes on each side
- Grill for 5 minutes on each side
- Bake at 400 for 15-20 minutes
If you’re not concerned about tradition, I recommend baking the tofu in its marinade at 400 for 20-25 minutes. It won’t have the same shiny glaze, but I think it tastes even better.**
Sprinkle with sesame seeds and serve hot.
Notes
* Mirin is a sweet rice wine that is key to traditional teriyaki. In a pinch, you can use one of these substitutions:
- ½ c sake mixed with ¼ c sugar
- ½ c rice wine vinegar mixed with 4 t sugar
- ½ c dry sherry mixed with 4 t sugar
** When I pressed the tofu and baked it without its marinade, I found it very dry. If you buck tradition and bake it in its marinade, go ahead and press the tofu.
Adapted from the recipe in Mayim’s Vegan Table (read my review).
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