This Tofu Teriyaki is one easy meal that you can make in less than 1 hour. It’s simple and yet it’s vary tasty and flavorful. There’s a combination of sweet, salty and garlicky taste in every bite and with a slight kick of heat, because in my world peppers are a must in food that I cook.
I like the fact that tofu is very flexible and can be transformed into something that taste good. I had been using it as a replacement for meat in most of my meat free Monday dish and it never failed to deliver a tasty and delicious dish all the time. I’ve used it for my Tofu and Broccoli Stir Fry, Tofu Red Curry in Thai Coconut Sauce, and Stir-Fry Eggplant and Tofu with Garlic and Chiles and that’s just the beginning and many more tofu recipes to come.
Not a lot people are fond of tofu, and I totally understand that. I myself was not a tofu eater, at least not as much as I eat it now. The common issue I heard I that its too bland, no taste at all. That is true that is why it is important to know how to properly cook it. The secret is in the sauce, it’s all about the sauce when it comes to tofu dish. Since tofu doesn’t have any taste, it solely depends on the sauce to give it a taste. I guess once you’ve mastered that when cooking with tofu, you will appreciate tofu even more.
This dish has a very nice tasty sauce. It’s sweet, it’s slightly salty and it’s slightly thick, plus it has a nice garlic flavor too. The teriyaki sauce is homemade, no need to buy the bottled sauce. The ingredients are simple, the steps are easy but the taste is incredibly delicious. I like pairing it with steamed vegetables so that I don’t get overwhelmed with the sweet and salty sauce. I used spinach but you can also use Bokchoy, Broccoli, Brussels Sprout, Carrots, Bell Peppers and more. I just like the combination of spinach and tofu with the sweet and salty taste. Let me show you how I made it. Let get started!
- 1 14-ounce block of firm or extra-firm tofu
- 1 tsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp paprika
- 200g Spinach (more or less)
- 1 tbsp soy sauce
- 1/4 cup water + 1/2 tsp cornstarch
- 1 tbsp brown sugar
- 1/4 tsp minced fresh ginger
- 1 small garlic clove, minced
- Terrikayi Sauce: Mix all ingredients and set aside while you cook the tofu.
- Prepare the Tofu: Cut the tofu lengthwise or cubes. Drizzle with oil and sprinkle salt and paprika. Use your fingers to rub the spices in the tofu. Let sit for at least 15 minutes.
- Cook the tofu: In a heated pan, drizzle the oil and arrange the tofu, making sure the pan is not too crowded. With pan in medium heat, cook each side of the tofu for about 5 – 8 minutes or until you get the texture that you like for your tofu. I like mine slightly browned while the inside remains soft.
- Pour Sauce: Pour the teriyaki sauce over the tofu and let cook for another 3-5 minutes or just until the sauce thickens. Gently flip the tofu to coat both sides.
- Blanch Spinach: In a separate pan, boil water and turn of the stove once it reaches the boiling stage. Blanch the spinach, about 30 seconds or until the spinach is wilted. Submerge the spinach in a bowl with ice-cold water to stop it from cooking further. Drain and transfer in a plate.
- Serve tofu and spinach with steamed rice or even noodles. Garnish with chili flakes or sesame seeds.
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