TOFU & BROCCOLI TERIYAKI
Make and share this Tofu & Broccoli Teriyaki recipe from Food.com.
Provided by david.goldenberg
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Take tofu out of package & drain.
- cut tofu into bite size pieces.
- heat sesame oil in wok over medium high heat.
- when hot put in tofu. toss occasionally, after 4 minutes put broccoli into wok and toss. When tofu is light brown on all sides (about 10 minutes more) add teriyaki sauce and lower heat to medium. Toss gently for 2 minutes.
- put tofu & broccoli into a serving bowl.
Nutrition Facts : Calories 179.7, Fat 14.4, SaturatedFat 2.3, Sodium 706.6, Carbohydrate 5.5, Fiber 0.9, Sugar 3, Protein 9.7
EASY TERIYAKI TOFU LO MEIN
Great teriyaki flavor with succulent noodles and good-for-you tofu.
Provided by Kelkachu
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add lo mein noodles and cook, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain well.
- While the noodles are cooking, heat 1 tablespoon sesame oil in a large pan over medium heat. When hot, place tofu in the pan and saute until browned on all sides, about 6 minutes. Transfer tofu to a plate.
- Heat remaining 1 tablespoon sesame oil in the same pan. Add garlic and cook for 2 to 3 minutes.
- Combine soy sauce, teriyaki sauce, brown sugar, and remaining 1/2 tablespoon of sesame oil in a small bowl. Pour into the pan. Add tofu and lo mein noodles; toss to coat in the sauce mixture.
- Serve garnished with green onion and sesame seeds.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 71 g, Fat 15.1 g, Fiber 1 g, Protein 17.6 g, SaturatedFat 2.1 g, Sodium 3540.6 mg, Sugar 32.9 g
ONE-PAN PARCHMENT TERIYAKI TOFU RECIPE BY TASTY
Here's what you need: extra firm tofu, carrot, red pepper, broccoli, soy sauce, honey, sesame seed, sesame oil, ginger, garlic, fresh scallion
Provided by Merle O'Neal
Categories Dinner
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F (230˚C).
- Place two sheets of paper towels on a cutting board and put tofu on top, then put two sheets of paper towels on top of the tofu.
- Place heavy books, cast iron pans, etc. on top of tofu for at least 20 minutes to drain water.
- In a small bowl, mix marinade ingredients and pour marinade over tofu, then refrigerate for an hour.
- Fold the parchment paper in half, then open up.
- Place carrots, red pepper, and broccoli on parchment paper, and drizzle on oil and sprinkle on salt and pepper.
- Lay the tofu on the veggies, and cinch the paper together by folding it over itself along the edges.
- Bake in the oven for 10 minutes or until tofu is golden brown.
- Serve over rice or pasta, with a sprinkle of scallions.
- Enjoy!
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
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- Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes, or even longer for firmer tofu.Slice tofu into bite-sized cubes.
- In a small bowl, combine soy sauce, hoisin, honey, rice vinegar, garlic, and ground ginger; whisk well to combine.In a separate smaller bowl, combine water and corn starch; whisk well to combine. Set both bowls aside.
- Heat 2 Tbsp. of oil in a large skillet (preferably non-stick) over medium-high. Once hot, add tofu cubes to pan. Cook, turning to crisp all sides, until the tofu is golden, about 10 to 12 minutes. Transfer tofu to a large bowl. Add remaining 1 Tbsp. oil to pan, followed by broccoli florets. Sauté for 5 minutes, stirring occasionally, until crisp-tender. Transfer broccoli to the bowl with tofu. Season tofu and broccoli with a pinch of salt.
- Reduce heat to medium, and carefully pour soy sauce mixture into pan. Once the sauce is simmering, whisk the corn starch mixture once more and pour it into the sauce. Continue cooking, while stirring continuously, until the sauce is thickened, about 30 seconds. Turn off heat.Add tofu and broccoli back to pan, and toss to coat in teriyaki sauce. Garnish with toasted sesame seeds and green onion, if desired. Serve over rice or rice noodles.
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- Put all ingredients in a food processor for 30 sec until combine and smooth. Or you can grate the ginger and garlic and just add to the liquid ingredients.
- In a sauce pan stir in the Tofu and continue stirring until golden brown adding the marinate sauce in between so it does not stick to the pan. If you want your tofu saucy just leave more sauce for the end. Serve with rice, steamed vegetables and or quinoa.
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