This vegetarian recipe was so simple to make. Why use store-bought Teriyaki sauce when you can make your own!
Ingredients
Recipe serves 6-8
1 block organic tofu, super firm, cut into small cubes
1/4 cup potato flour
avocado oil
1/2 tsp salt
2 garlic cloves, minced
1/4 cup tamari (or you can use soy sauce)
1 tsp fresh ginger, grated
3 tbsp mirin (rice cooking wine)
1 tsp sesame oil
1/2 cup agave syrup
1/4 cup hemp hearts
slurry- 4 tsp water & 3 tsp corn starch
Preparation
Preheat oven to 425ºF. Grease a sheet pan with avocado oil and set it aside.
Note - I like to press my tofu for approximately 20-30 minutes to release any extra water to allow the tofu to hold its shape in this recipe. Put the block of tofu in a paper towel-lined bowl. Place another paper towel over the tofu and then a small plate. Place a heavy object on top of the plate and let it sit. ( i use a pot filled with canned beans)
In a resealable bag, add the tofu cubes, salt, and potato flour. Seal the bag. Shake the bag to allow the tofu to be fully coated in the flour, and transfer to the sheet pan. Bake the tofu for 25-30 minutes, or until the tofu, is crispy. Stir the tofu around halfway through cooking. Remove from the oven and transfer to a medium bowl. Set aside.
In a medium bowl, add all remaining ingredients, including the slurry. Stir ingredients until well combined.
Note - for the slurry, combine water and corn starch into a small bowl and whisk until smooth.
Heat a pan on medium-low heat and add the sauce mixture. Cook the sauce while often stirring until it has thickened, about 5-7 minutes. Remove from the heat and pour teriyaki sauce over the tofu. Mix well for the tofu to be covered entirely in the sauce. Sprinkle more hemp hearts over the top. Serve over my cauliflower rice recipe.
ENJOY!
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