teriyaki tofuIngredients

1 Lb. firm tofu
¼ C. soy sauce
2 tsp. brown sugar
1 Tbsp. grated fresh ginger root
1 clove garlic, put through press
2 Tbsp. lime juice
¼ C. minced white onion
¼ C. flour
¼ tsp. salt
¼ tsp. black pepper
¼ tsp. coriander
¼ cup olive oil + 1 Tbsp. toasted sesame oil

Drain tofu and wrap tightly in a clean cotton kitchen towel. Set aside to drain further.

For the marinade:

In a bowl whisk together well, the soy sauce, brown sugar, ginger, garlic, lime juice, and onion. Pour into a secure Ziploc bag.

Slice the tofu in half so you have two, one-inch thick slabs. Divide each slab into one-inch by two-inch chunks. Place them in the marinade. Gently distribute them, so the liquid surrounds them. Place in the refrigerator for six hours or overnight.

To cook:

Preheat to 250ºF

Drain off the marinade, trying to keep bits of onion from sticking to the tofu as you proceed. Place tofu chunks on a paper towel lined plate.

In a bowl large enough for tossing all of the tofu pieces, mix with a whisk, the flour, salt, black pepper, and coriander. Put in the tofu and gently move it within the mixture, using your hands, to coat all surfaces. Set aside.

In a large skillet, heat the olive and sesame oil until they shimmer slightly. Place the strips of tofu into the oil, turning on all sides, until they are golden brown. Drain on a sheet pan lined with paper towels. When cooked, slide them into a preheated 250º F. oven until ready to serve with steamed vegetables, rice or quinoa.

Serves four.

Print Friendly, PDF & Email