There hasn’t been much time to cook around these parts, so we’ll leave you with a simple yet delicious teriyaki tofu recipe.
Sweet Teriyaki Tofu
1 package extra firm tofu
1/4 cup sodium-reduced soy sauce
1 cup water
2 cloves garlic, chopped
4 slices fresh ginger, sliced
3 tbsp pure maple syrup
Canola oil as needed
Cornstarch as needed
1. Drain tofu by squeezing excess water out with a paper towel, then by wrapping the tofu in a kitchen towel. Place wrapped tofu on a cutting board or plate, with two more kitchen towels; one resting underneath the tofu and one on top of the tofu. Place two or three heavy cookbooks on top and leave for 20 minutes. Taking out the excess moisture will allow for a better texture.
2. Cut tofu into 8 big pieces, cutting vertically four times and horizontally once.
3. Heat canola oil on medium high in a large frying pan. You’ll want enough to completely cover the bottom of the pan, at least half an inch high.
4. Make sauce by mixing soy sauce, water, garlic, ginger and maple syrup in a blender. Blend for about a minute. Set aside.
5. Fill a medium-sized bowl about halfway with corn starch. Prepare an empty second bowl. Roll tofu in corn starch until coated, then shake off excess cornstarch in second bowl. Once oil is hot, place tofu in oil and cook tofu until it is lightly browned. Turn each piece, cooking until all sides are browned. This is basically the method for agedashi tofu, often served in sushi restaurants, except there it’s dunked in a deep fryer.
6. When done, wait until oil cools, then pour out the oil and pour in the sauce. Or, prepare a second frying pan in place of the first one and pour in sauce. Wait until the sauce starts to bubble.
7. Cook tofu in sauce. Turn tofu to ensure all sides are coated with sauce. Serve with a big salad.
Prep: 10 minutes.
Cooking time: 20 minutes.
Serves two.
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