I've been on a bit of a tofu hiatus lately. It hasn't been on purpose - I love tofu and generally eat it numerous times throughout the week. I was craving it. But wanted to try something new. The following recipe is roughly based on one I found online. I made a lot of substitutions and changes to the quantities (drastically reducing them - I think the original recipe probably made 3 cups of teriyaki sauce! Slightly too much for two people...). Here's what I did:
Baked Tofu with Teriyaki Sauce
6 oz. firm tofu
Heat oven to 350 degrees. Press tofu between paper towels to remove excess liquid. Slice into strips and press again. Cut strips into medium bite-size pieces and place on an oiled pan. Drizzle additional oil over the top and toss to coat well. Space pieces evenly. Bake 15-20 minutes, until lightly browned (do not overcook; tofu will become chewy).
1 large clove garlic, minced
1/2 Tbsp. fresh ginger, minced
1/4 tsp. red chili pepper flakes
1/4 c. tamari
3 Tbsp. agave
1 Tbsp. arrowroot powder
1 Tbsp. water
Cook garlic and ginger in olive oil over medium heat until fragrant. Add tamari and chili flakes, decreasing heat to medium-low. Add 1/2 c. water and agave.
In a separate bowl, combine arrowroot and water until arrowroot is completely dissolved. Slowly add to sauce while stirring. Continue to stir over medium-low heat until sauce begins to simmer and thicken. Remove from heat. Serve over baked tofu.
We enjoyed our baked tofu with teriyaki sauce over quinoa and steamed broccoli.