A marinated teriyaki tofu recipe that will have you adding tofu to everything!
This recipe comes from a long-time acquaintance who has graciously permitted me to share it with all of you. From the time I first made this teriyaki tofu recipe, it has been a staple in my kitchen. I add these savoury little cubes to salads, as you see above, soups, stews, stir-fry, and I enjoy them as a snack on their own.
Though you don't need to marinade them very long for the flavours to permeate the tofu, I tend to let them marinade overnight. If you are going to marinade them for this long, it is important that you use a slow-sodium soy sauce and teriyaki sauce, or else they can end up being too salty.
Tofu is vegan, of course, but to ensure it is gluten-free make sure the brand of tofu you buy states this on the package. This is also dairy-free and low in fat and carbs.
In an airtight container these will last in the refrigerator for about a week.
(Makes 8 servings)
1 package extra firm tofu, cubed
8 tablespoons teriyaki sauce
8 tablespoons soy sauce, low sodium
1 tablespoon ground ginger
In a sealable container, combine the teriyaki sauce, soy sauce, and ginger then mix well. Add the cubed tofu and ensure all cubes are coated.
Seal the container and marinate the tofu in the refrigerator for a minimum of 2 hours and up to 24 hours depending on how strong you want the flavours to be.
Once marinated, fry the tofu on a non-stick pan over medium-high heat until the cubes are browned on all sides.
Nutritional Information Per Serving:
total calories = 70.5 | total fat = 4.015g | saturated fat = 0.76g | cholesterol = 0mg | sodium = 127.63mg | carbohydrates = 2.01g | dietary fibre = 0.04g | sugars = 0.77g | protein = 6.81g