Ketchup With That

  • Home
  • Recipe Index
  • Catering
  • About
  • Contact

Sticky Tofu Teriyaki

August 24, 2016 By Mary Leave a Comment

Jump to Recipe

Sticky Tofu Teriyaki

Sticky Tofu Teriyaki is salty sweet and reminds me of the feeling of good pub grub.

From those long ago days of stopping in for a beer after work and catching a game or catching up with a friend.

Those days when busy meant fitting in a workout before dinner. (Ha!)

It’s filed under ‘no complaints’ because there were no suggestions that it needed bacon and my most dedicated omnivore didn’t feel the need to cut each characteristic cube into teeny bits of unrecognizable protein.

The sauce is lovely and works anywhere you want that teriyaki vibe.

It stickies up nicely with the tofu, but to use it in other dishes you’ll need to thicken it with cornstarch (or some such starch). Two teaspoons / 10 ml stirred into one  tablespoon / 15 ml of water should do it. Stir it into the hot sauce and let it simmer briefly to thicken.

Rice vinegar is mild with a slightly sweet tone that adds a gentle tang to the sauce. If you don’t have any on hand, try apple cider vinegar instead. Other vinegars will be too harsh.

Serve your tofu with rice or noodles. Or eat it on its own – out of the pot with your fingers when there is no one around.

0 from 0 votes
Sticky Tofu Teriyaki
Print
Sticky Tofu Teriyaki
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
The sauce for this tofu is very easy to prepare and can be made ahead and refrigerated for up to a week.
Servings: 6 servings
Author: Mary Gillespie
Ingredients
Tofu:
  • 1-1/2 lbs / 750 g firm or extra firm tofu 2 packages
  • 1/3 cup / 80 ml cornstarch
  • 1/2 teaspoon / 2.5 ml salt
  • 1/4 teaspoon / 1.25 ml ground pepper
Sauce:
  • 1/2 cup / 125 ml soy sauce
  • 1/2 cup / 125 ml water
  • 1/4 cup / 60 ml brown sugar
  • 2 tablespoons / 30 ml rice wine vinegar
  • 1 tablespoon / 15 ml sesame oil
  • 1/2 teaspoon / 2.5 ml ground pepper
  • 1/2 teaspoon / 2.5 ml garlic powder or 2 garlic cloves, finely minced
  • 1 teaspoon / 5 ml ground ginger or 1 tablespoon / 15 ml fresh grated ginger
Instructions
  1. Preheat oven to 400 degrees F / 204 degrees C. Line a baking sheet with parchment paper.
  2. Slice the tofu in half horizontally so that you have 4 slabs that are each about 1-inch / 2.5 ml thick Place the slabs on one half of a clean towel and cover with the other half. Press firmly to squeeze out extra water and to dry the surface.
  3. Remove the towel and cut the slabs into 1-inch / 2.5 ml cubes.
  4. Mix the cornstarch, salt and pepper together in a bowl or bag. Add the tofu cubes and toss quickly until lightly coated.
  5. Place cubes on prepared baking sheet and bake for 15-20 minutes, or until they are lightly browned.
  6. While the tofu is baking, prepare the sauce by combining all the sauce ingredients (soy sauce, water, brown sugar, vinegar, sesame oil, pepper, garlic and ginger) in a medium pan or sauce pan.
  7. Bring to a simmer over medium heat and simmer for 5 minutes, stirring occasionally as it cooks. Remove from heat.
  8. When the tofu is cooked, place it in the pot with the sauce and return to medium-low heat. Coat the tofu cubes with the sauce, and cook, stirring frequently, until the sauce is sticky on the tofu.
  9. Remove from heat and serve with noodles or rice.

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to email this to a friend (Opens in new window)

You might like

Filed Under: dinner, gluten free, make ahead, sauce, vegan, vegetarian Tagged With: vegan

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Don't miss a recipe!

Featured Posts

Pumpkin Oat Power Bars

Pumpkin Oat Power Bars with Cranberries and White Chocolate

Apple Caramel Streusel Pie

Apple Caramel Streusel Pie

Apple Butter and Rum Fruit Bars

Apple Butter Rum Bars (aka This-is-Not-Fruitcake Bars)

Honey Sriracha Tofu

Meatless Monday: Honey Sriracha Tofu

Banana Cake with Coconut Caramel Topping

Banana Cake with Sticky Coconut Caramel Topping

Apple Rhubarb Chutney

Apple Rhubarb Chutney – Updated

Oatmeal Chocolate Chip Cookie Dough Bites

Oatmeal Chocolate Chip Cookie Dough Bites

Strawberry White Chocolate Cheesecake Trifle

Canada Day Strawberry White Chocolate Cheesecake Trifle

Top Posts

  • Ten Free PDF Cookbooks
  • Sweet Chili Salad Dressing
  • Meatless Monday: 8 Free Vegetarian and Vegan PDF Cookbooks
  • Free Printable Fifty-Two Meatless Meals Cookbook - vegetarian and vegan recipes for every Monday of the year
  • 10 Free Vintage Cookbooks
  • Pineapple Coconut Bundt Cake
  • Meatless Monday: 52 Meatless Meals for 2017
  • Meatless Monday: Black Bean Cornbread Bake
  • Morning Glory Baked Oatmeal

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Privacy Policy

Copyright © 2019 · Ketchup With That

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.