Easy Teriyaki Tofu Lo Mein Recipes
CRISPY TERIYAKI TOFU
Crispy tofu coated in a bold teriyaki sauce that is full of flavor. Serve over rice for a complete meal.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk teriyaki sauce, green onions, sherry, garlic, Sriracha sauce, and ginger paste together until smooth. Set aside.
- Place cornstarch in a gallon-sized plastic zip-top bag. Drop tofu slices into the bag, seal, and gently shake until all the tofu is coated.
- Heat olive oil in a large skillet over medium-high heat. Cook tofu for 5 minutes. Flip with tongs and cook until browned on the second side, about 5 minutes more. Transfer the tofu to a plate and wipe the skillet clean.
- Pour reserved sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return the tofu to the skillet and toss to combine. Transfer the tofu to serving plates and spoon sauce on top just before serving.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 12.9 g, Fat 7.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1 g, Sodium 620.8 mg, Sugar 2.1 g
TERIYAKI TOFU EASY!
We had a wonderful lunch at a local Japanese restaurant. I had the teriyaki tofu, and was just awed by the flavor! I did a bit of searching and with notes in hand, came up with a personalized alternative. It makes for a wonderful light dinner or lunch. I like to serve it with my new found favorite from Connie"Kiyu"Guerrero's...
Provided by Deb Crane
Categories Other Appetizers
Number Of Ingredients 7
Steps:
- 1. NOTE: Freezing the Tofu and then letting it de-thaw before following directions, will give you a nice and chewy texture. Restaurants use this trick and since I have tried it, I will always use this method! What a difference it makes! The texture is far superior when using this trick. (even my Son loved it! :0 ) Remove tofu from box and cut into slices about a 1/4 inch thick. Cut these slices into triangles. Place the triangle slices on paper toweling, and cover with more paper towels. Make sure it is patted dry. Let it sit to absorb as much moisture as the toweling can take. You want them as dry as you can get them.
- 2. Mix the soy sauce,Maple syrup, ginger and garlic together. Place the tofu triangles into the soy mixture and marinate them for 30 minutes.
- 3. Take out the marinated tofu from the soy mixture. NOTE: Save the marinade for using as a sauce for the finished tofu. Dip each piece into enough cornstarch to coat it. Start with about a half a cup cornstarch. It doesnt take alot to coat them.
- 4. Pour oil in a frying pan to coat it well. Add cornstarch dipped tofu triangles to the hot oil, and fry for about 3 minutes, and turn them to fry the other side. You can also fry longer if you want it crustier and crunchier.(see pictures)
- 5. Drain the fried tofu on paper toweling to remove some of the oil. Plate the tofu and drizzle the reserved marinade sauce over the tops of the triangles.
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- Pat the tofu dry with a paper towel, and cut into 1-inch cubes. Add the ¼ cup of cornstarch to a shallow bowl, and dredge the tofu pieces until they all have a light coating of cornstarch. You’ll see the cornstarch getting absorbed by the moisture of the tofu––this is normal.
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- Bring the mixture to a simmer. Meanwhile, dissolve the remaining two teaspoons of cornstarch in 1/2 cup warm water. Add to the sauce and onions, along with the cooked tofu. Toss everything together for 1 minute, until the sauce has thickened and the tofu is coated in the sauce. Stir in the scallions.
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- Press the tofu. Start out by pressing your tofu for 30 minutes. Press it in a tofu press, or if you don't have a tofu press, place the block of tofu on a plate with another plate on top of it and then stack a heavy pot on top. The goal is to remove any excess water from the tofu so it's as firm as possible.
- Make the teriyaki sauce. While the tofu is pressing make your teriyaki sauce. Add soy sauce, 1 cup of water, rice vinegar, maple syrup, sesame oil, brown sugar, ground ginger and garlic powder to a saucepan and bring to a simmer, stirring all the while. Make up a cornstarch slurry by adding the cornstarch to a bowl with 1/4 cup water and mixing it into a paste. Add this to your sauce and whisk it in. Keep stirring until the sauce thickens. Turn off the heat.
- Fry the tofu. When the tofu is pressed, cut it into slices, cut the slices in half and then into triangles. Heat sesame oil in a frying pan and when hot, add the tofu triangles and fry until browned and crispy on one side, and then turn them over and fry until browned and crispy on the other side. Stand the tofu triangles on their sides and fry so that the sides get browned and crispy too.
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