An incredibly delicious way to enjoy the plant protein powerhouse tofu; glazed with a sweet and zesty homemade teriyaki sauce.
Tofu is a blank canvas that starts you off with a ton of protein. And from there, it will get as tasty as you make it to be. One foolproof way to do it is to take a page from the Asian cuisine, particularly the teriyaki sauce! While it is available in most stores, it is not hard to make it at home. The recipe here may not be the most traditionalist but it has my own quirks and twists. And I absolutely love it. This whole dish, presented with iron cast seared plantains, avocado slices and warm naan bread was a dream lunch for me. As promised on instagram, the recipe for the teriyaki tofu steaks is below:
- 1/2 teaspoon grated ginger
- 1 teaspoon minced garlic ~5 cloves
- 1 tablespoon+ lemon juice juice from 1 lemon
- 2 tablespoons maple syrup
- 4 tablespoons soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar
- 1/4 teaspoon dijon mustard
- 1/4 teaspoon corn starch
- 1 block of extra firm tofu 1 lbs, 454 gr
- Oil for coating the pan (use your favorite high temperature oil: coconut, grapeseed, corn, canola...)
Mix all the teriyaki sauce ingredients well
Cut the tofu block into about 1/2 inch (1.5 cm) thick slices
Coat a skillet with oil and warm up over medium-high
Add the tofu steaks. Depending on the skillet size, you will likely need to cook these in 2 batches
Flip and cook the tofu until it develops a golden-brown crust on both sides, repeat until all the tofu is cooked
Leave the last batch in the skillet and pour in half of the teriyaki sauce mix
Keep the heat on, coat and flip the tofu steaks with the sauce as the sauce reduces, clarifies and thickens, about 2 minutes.
Repeat with the rest of the tofu steaks and the sauce.