TERIYAKI TOFU TRIANGLES
Provided by Nava Atlas
Categories Ginger Soy Appetizer Side Vegetarian Kid-Friendly Dinner Tofu Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher Small Plates
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Combine all the ingredients for the marinade in a small bowl and stir together.
- 2. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towels, then cut each slice through the thickness again to make 1/4-inch-thick slices. Blot briefly again.
- 3. Cut each slice into 2 squares, then each square on the diagonal into 2 triangles. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.
- 4. Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides.
- Scatter scallions over the tofu if desired, and serve at once.
TERIYAKI TOFU
This is a simple grilled tofu dish my mother and I came up with together. Oil can be reduced or left out to lighten this up.
Provided by Nourished Homestead
Categories Rice
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix ketchup, soy sauce, vegetable oil, and garlic together for sauce. Cube tofu. Slice yellow squash and zucchini. Marinate tofu, squash, and zucchini in sauce for approximately 5 minutes.
- Grill mixture until vegetables are done. (on a George Foreman grill I do 5 minutes, flip, 3 minutes).
- Serve over rice. Pour excess sauce over all, if desired.
Nutrition Facts : Calories 93.8, Fat 3.7, SaturatedFat 0.8, Sodium 1187.8, Carbohydrate 8.1, Fiber 1.5, Sugar 5.1, Protein 9.8
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
JAPANESE TERIYAKI TOFU
Great meatless teriyaki dinner. Use Tempeh in stead of tofu if you want.. I prefer Tempeh in this recipe.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the garlic, onion,ginger,carrot& daikon in the olive oil about 5 minutes.
- Add peppers& tofu saute 3 minutes.
- Add Teriyaki sauce, snow peas, bean sprouts& cilantro.
- Stir, cover,& simmer for 1 minute.
- Serve with rice or noodles.
TERIYAKI TOFU
.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 7
Steps:
- Place the tofu on a pie plate. Weight a second plate on top of the tofu with a heavy can or two and press for at least 15 minutes. Drain the excess water.
- Place the drained tofu on its side and cut into three equal squares, then in half into triangles. Cut each triangle in half again to make 12. Pat dry and set aside.
- In a small bowl, whisk together the brown rice syrup, shoyu, sake, apple juice, and toasted sesame oil.
- Heat the remaining oil in a large nonstick skillet. Add the tofu and saute on each side, about 2 minutes. Add the sauce and cook, uncovered, stirring occasionally, until the liquid is syrupy and coats the tofu, about 15 minutes.
Nutrition Facts : Calories 376 calories, Carbohydrate 35.4 g, Fat 16.7 g, Fiber 2.8 g, Protein 21 g, SaturatedFat 2.5 g, Sodium 929.5 mg, Sugar 29.5 g
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