Teriyaki Tofu and Veggies
Sauce based on an Emeril Lagasse recipe
2 cakes extra firm tofu, cut into 2” pieces
1/2 bunch broccoli, stem peeled and sliced, top cut in florets
1 tablespoon organic olive, coconut or sesame oil
1 carrot, matchstick
1 zucchini, quarter rounds
1 yellow squash, quarter rounds
1 red pepper, 1/4″ thick strips
¼ cup plus 2 tablespoons
1 ½ cup
¼ cup (1½ oz.)
¼ cup (1 ½ oz.)
organic shoyu or tamari
agave syrup or honey
toasted sesame oil
1 – 2 tablespoons organic cornstarch
1/4 cup water
I have included the amounts for 4x the recipe since this teriyaki sauce is great on so many things. It’s great on veggies alone, salmon or other fish, chicken, noodles. I’ve kept the sauce in my fridge in a tightly sealed jar for two weeks or more.
Make the teriyaki sauce
Combine the shoyu, agave or honey, toasted sesame oil, lime juice, garlic, ginger and scallion in a blender and process on low for 1 minute or until the ingredients are well incorporated.
Note that depending on the brand/type of shoyu you use you may need to dilute the sauce with a bit of water.
Transfer half the sauce to a shallow baking dish and add the tofu. Turn to coat well and then refrigerate for a minimum of 2 hours or overnight. Turn tofu occasionally.
Bake the tofu
Pre-heat the oven to 375º
Put the tofu and sauce into a glass baking pan. Do not use the pan the tofu was marinating in as it will crack when put into a hot oven.
Bake tofu for up to 20 minutes – basically until it is hot.
Thicken the remaining sauce
Put the remaining sauce in a small pot and bring to a simmer.
Dilute 1-2 tablespoons organic cornstarch with 2 tablespoons to 1/4 cup water and whisk into the simmering sauce.
Continue to stir until the sauce thickens a bit.
Turn heat to low and cover until the veggies are ready.
Blanch the broccoli
Bring 6 cups of water to a boil in an 8 quart pot.
Put the broccoli into the boiling water. When the water returns to a boil use a spider strainer to remove the broccoli from the water and put into a colander to drain. Broccoli should be cooked but still a little crisp.
If you’ll be making soup keep this water to use as your stock. It’s full of nutrients.
Sauté the veggies
Using a 10 to 12” sauté pan, heat the oil. Add the carrot, peppers, zucchini and yellow squash. Sprinkle with a little sea salt. Sauté the veggies until cooked but still crisp.
Put it all together
Remove the tofu from the oven. Add to the vegetables in the skillet, stir in the thickened sauce and then add the blanched broccoli.
Print this Recipe!