Besides tofu scramble, one of my favorite ways to cook tofu is with this asian-inspired teriyaki soy sauce. I'll often get lazy and just use a premade marinade (I love the Trader Joe's Soyaki sauce!), but I ended up running out and deciding to mess around with what I had in my pantry that day. And so was born this sauce.
The key to a great crispy tofu is to sauté it first on both sides before adding the sauce. If you're worried about excess oil, transfer the cooked tofu onto a piece of paper towel and pat dry before adding it back to the pan and adding the teriyaki sauce, but if you're using a nonstick pan you shouldn't have to go too crazy with the oil!
- 1 cup jasmine rice
- 1 head of broccoli
- 1 block firm tofu
- 2 tbs olive oil
- 2 tsp teriyaki sauce
- 1 teaspoon soy sauce
- 2 tsp sweet chili sauce
- 1/2 tsp agave
- 1/2 tsp cornstarch
- Sesame seeds
- Prepare the rice according to box instructions and then move on to the tofu while it simmers.
- Drain, press and cut up firm tofu into bite-size pieces and fry in a nonstick pan with about 2tbs of oil for around 3-5 min on both sides until crispy.
- While the tofu fries, in a small bowl, mix together the teriyaki sauce, soy sauce, sweet chili sauce, agave, cornstarch and sesame seeds. Make sure the cornstarch is fully dissolved.
- This is a good time to start preparing the broccoli. Cut it into florets and either steam over medium heat until bright green and fork tender, about 3-5 minutes, or sauté with 1 tbs oil. Season according to taste with salt, pepper and garlic powder (optional)
- Lower the heat and add sauce to fried tofu and combine well until the sauce thickens.
- Serve immediately with the rice and broccoli and top with extra sesame seeds.