Teriyaki Tofu

Servings: servings

Calories: 241cal

Begin by wrapping the tofu in paper towels, gently squeeze to remove excess moisture. Place tofu on a baking pan and place something like a cookbook on top. You don’t want to smash the tofu, but you want enough pressure on it so that more liquid is expelled. Be firm but gentle, you don’t want to break it. Let sit for 3 hours then remove from paper towels, wrap in fresh, dry paper towels, then gently squeeze again. Replace the cookbook and wait another 2-3 hours.
14 ounces extra firm tofu
This can be done overnight as well.

Cut tofu into 2-inch cubes and place in a large mixing bowl. Sprinkle with cornstarch and toss to coat. Set aside.
3 Tablespoons cornstarch
Prepare the sauce by adding all sauce ingredients to an immersion blender. Blend until smooth.
1/2 cup low sodium soy sauce, 1/4 cup oyster sauce, 1/2 Tablespoon minced ginger, 1 Tablespoon minced garlic, 2 Tablespoons honey, 2 Tablespoons sesame oil, 1 1/2 Tablespoons rice vinegar, 1/2 Tablespoon brown sugar
Heat olive oil in a wok or skillet over medium-high heat until shimmering. Should be hot but not smoking.
3 Tablespoons olive oil
Add tofu and toss continuously until lightly browned.
Add the sauce and toss to coat. Bring the mixture to a boil and turn the heat down to medium. Cook for 5-10 minutes or until the sauce thickens.

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Extra firm tofu is ideal for this recipe because it holds its shape and absorbs the flavors of the sauce well, though firm will also do the trick. Soft/silken tofu won’t hold its shape as well when stir fried.
When stir frying tofu, you will want to get more liquid out than simply squeezing with your hands will allow. To do this, Chef Antoine recommends planning enough time ahead to expel the liquid. If you prep the tofu for draining in the morning, you can eat your teriyaki tofu that night. You can also prep it the night before. The instructions below will explain.

Course: Dinner

Cuisine: American

Prep Time2 10

Cook Time20

Total Time2 30