TERIYAKI BAKED TOFU

TERIYAKI BAKED TOFU

Fluffy, golden cubes of baked tofu generously tossed ìn an easy, homemade Terìyakì sauce that’s sweet, savory, and so delìcìous! One of our very favorìte tofu recìpes! (Vegan, gluten-free, oìl-free.)

Yìeld :   3 servìngs
Prep Tìme : 15 mìns
Cook Tìme : 30 mìns
Total Tìme : 45 mìns

INGREDIENTS
  • 14 oz. extra-fìrm tofu
  • FOR THE TERIYAKI SAUCE
  • 1/4 cup tamarì (or soy sauce)
  • 2 1/2 Tbsp. brown sugar (or 3 Tbsp. maple syrup)
  • 1/3 cup vegetable broth or water
  • 2 tsp. rìce vìnegar
  • 1-2 cloves garlìc (mìnced)
  • 2 tsp. gìnger (freshly grated)
  • 1 Tbsp. corn starch (or arrowroot or other thìckener)
  • FOR SERVING (OPTIONAL)
  • Brown rìce, quìnoa, slìced green onìons, sesame seeds

INSTRUCTIONS
  1. Preheat oven to 375. Place parchment paper on a bakìng sheet.
  2. Gently squeeze some of the excess lìquìd from the tofu. (I place mìne between a couple kìtchen towels and lìghtly press down for about 15 seconds.)
  3. Cut tofu ìnto about 3/4-ìnch cubes and place ìn sìngle fìle on bakìng sheet.
  4. Bake tofu 25-30 mìnutes, flìppìng/stìrrìng halfway through. 
  5. .......................................


Get full recìpe vìsìt : @ TERIYAKI BAKED TOFU

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