Tofu Teriyaki Bites Recipes

Steps:

• Preheat the oven to 350 degrees F.
• For the sesame tofu bites: In a food processor, add the tofu, almonds, pumpkin seeds, ground flaxseed, soy sauce, sesame oil, garlic, ginger and sundried tomatoes. Pulse until the mixture comes together, but still has some texture, 8 or 9 pulses. Be careful not to over process.
• Roll the mixture into 1-teaspoon balls using clean hands.
• On a small plate, roll each ball in the sesame seeds to coat and then place on a baking sheet.
• Bake for 15 to 20 minutes until golden brown.
• For the teriyaki sauce: Place the finely grated ginger, sesame oil and garlic in a small saucepan and warm through over a low heat for about 1 minute. Then add the soy sauce, mirin, brown sugar and rice vinegar. When the sugar has dissolved, pour in the cornstarch slurry and continue to stir over low heat for a couple of minutes until thickened and glossy.
• When the tofu balls are cooked, remove them from the oven. Pour the sauce onto a serving platter.
• Arrange the sesame tofu bites on top of the teriyaki sauce.
• Sprinkle over the cilantro and scallions.
• Serve with cocktail sticks on the side.

Steps:

• Drain tofu and remove from package.
• Cut tofu into 3/4 inch slices and lay out flat between paper towels.
• Put a weighted cooking sheet on top and press tofu for 30 minutes. This will remove the water from the tofu and allow it to soak up the marinade.
• While tofu is draining, mix together Tamari, rice vinegar, sesame oil, honey, and ground ginger.
• Marinade drained tofu in the mixture for at least one hour, preferably overnight.
• Spray pan with cooking spray.
• Put slices of marinated tofu onto pan, wait for first side to brown (about five minutes) and then cook on other side until browned.
• Enjoy!

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.

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
• Cube tofu and place in a large bowl. Add ginger, lemon juice, onion powder, adobo, cayenne, paprika, lemon pepper, white pepper, and black pepper to taste; set aside.
• Heat a medium-sized nonstick pan over medium heat and add sesame oil. When pan is hot, add tofu, 2 tablespoons shoyu, and teriyaki sauce. Cook and stir for a few seconds, then let tofu cook without stirring for 2 minutes. Repeat stirring and cooking without stirring for 6 minutes total. Flip tofu in the pan like flipping a pancake without a spatula and continue cooking until crispy, 5 to 10 minutes more.
• Add 1 tablespoon coconut oil and remaining shoyu to the pan. Mix in and push tofu to one side of the pan to make room. Add remaining coconut oil to the pan. Stir in mushroom and onion and cook until light golden-brown in color, about 5 minutes more.
• Mix vegetables and tofu together in the pan and add chile sauce. Cook, stirring every 2 minutes, for 10 minutes more.
• Remove tofu from heat and allow to cool briefly. Sprinkle with green onion before serving.

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.