Crispy Teriyaki Tofu

*Makes 4 portions

This sauce’s perfect sweet and sour balance is also delicious as a dip !

1 14 oz block of firm tofu

2 tbsp cornstarch

2 tbsp canola oil

Sauce:

8 tbsp tamari or soy sauce

4 tbsp water

3 tbsp brown sugar

1 tsp maple syrup

2 clove garlic, minced

1 tsp grated ginger

2 tbsp rice vinegar

2 tbsp cornstarch

Preheat oven to 400F. Cut the tofu block into slices and then 1 inch cubes. Toss tofu cubes in a bowl with the cornstarch and oil until evenly coated. Arrange on parchment paper on a baking sheet and bake for 30 minutes, until crispy.

For the 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. If sauce is too thick, thin with additional water.

Toss the baked tofu with the sauce in a bowl until completely coated. Serve over rice or noodles and with vegetables of your choice. I have mine on a bed of rice, topped with edamame, wakame, sliced tomatoes, and sprinkled with green onions and raw sesame seeds.

Enjoy !!!

Cristina for Peas and Peace