Baked Teriyaki Tofu creates a satisfyingly firm, and flavorful plant-based meal.
Baked Teriyaki Tofu
- 14 oz package firm or extra firm tofu
- 1 Tbsp olive oil
- 1 Tbsp cornstarch
- ½ tsp kosher salt
- 2 carrots, peeled and cut into sticks
- 2 broccoli crowns, cut into florets
- 1 red bell pepper, seeded and cut into strips
- 2 Tbsp olive oil
- Salt and pepper, to taste
- ½ cup mirin or dry white wine
- 3 Tbsp coconut aminos, or tamari
- 2 Tbsp honey
- 1 tsp rice vinegar
- 3 cloves garlic, peeled and smashed
- ½ inch finger ginger, rough chopped
- ½ tsp red pepper flakes (optional)
- Hot cooked rice
- Press tofu to draw out water. Drain tofu and give it a quick rinse. Place a clean, folded kitchen towel on a plate. Put tofu on top of the towel, and place another clean, folded towel on top of the tofu. Place a small cutting board on top, and something heavy, such as a cast iron skillet or large cookbook on top of that. Allow to sit at least a half hour.
- Preheat the oven to 425°F. Line a rimmed baking sheet with a silicone mat or parchment paper.
- In a small bowl, whisk together cornstarch and ½ tsp kosher salt. Set aside.
- After tofu is pressed, pat dry and cut into ¾-inch cubes. Toss in 1 Tbsp olive oil, and then the cornstarch mixture. Spread out in a single layer on the prepared baking sheet. Bake in the preheated oven for 15 minutes.
- Toss veggies in the remaining olive oil, sprinkle with salt and pepper. Once tofu has baked for 15 minutes, flip, and add veggies. Return to the oven and bake an additional 10 minutes, or until veggies are crisp tender.
- In a small saucepan, stir together mirin, aminos, honey, vinegar, garlic, ginger, and pepper flakes. Bring to a boil, and reduce heat to a simmer. Cook for 10 minutes. Strain out the ginger and garlic.
- Toss tofu in the teriyaki sauce, serve with veggies and rice.
Makes about 4 servings