Teriyaki + Tofu = Teriyakofu

Teriyakofu?


Is that a real thing, And?

No. No, its not. I’m sorry. I was just trying to make my post sound super enticing.

Teriyaki Sauce
Source: Food.com
Printable Recipe

3/4C water
1/4C soy sauce
1T fresh grated ginger
2 cloves garlic, minced
3T brown sugar
2T corn starch
1/4C cold water

In a saucepan, combine 3/4C water, soy sauce, ginger, garlic, and brown sugar. Stirring constantly, bring mixture to a boil.  In a measuring cup, combine 1/4C cold water and 2T corn starch. Whisk/stir to combine. Add cold corn starch mixture to boiling sauce, stirring constantly. Once sauce starts to thicken, turn off the heat. It’s ready for eating, dipping, saucing, etc.

For the whole dish:
1/4 to 1/2 recipe teriyaki sauce (see below)
1 head broccoli, chopped into florets (save the stem for something else)
1-2 carrots, chopped into 1/2 inch pieces- I sliced mine on the diagonal for a 5-star look
1/2 onion, sliced
1 15oz block extra-firm tofu, drained and pressed
1-2 cloves garlic, minced
dash of red pepper flakes (optional)
canola oil
dash of salt
dash of pepper
Sesame seeds (optional)

Preheat broiler. Take drained/pressed tofu and cut into thin slices (about 1/4 inch thick) . Place on baking sheet and broil for 3-4 minutes per side. Set aside for a minute to cool. Chop into strips.

In a wok (or non-stick pan), heat a tablespoon of canola oil. Throw onions in and cook for 2 minutes, until they become translucent. Add in carrots and broccoli, cooking for additional 2 minutes. You need to be stirring pretty constantly. Throw in a dash of salt, pepper, pepper flakes, garlic, and tofu strips. Cook for 30 seconds longer – Don’t let your garlic burn. Turn off the heat and pull your pan/wok off the oven.

Add a few spoonfuls of teriyaki sauce – as much or as little as your heart desires. Throw your veggie-tofu-teriyaki masterpiece on top of a bowl full of brown rice. Garnish with a sprinkle of sesame seeds.

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