The 15 Minute Tofu Dish I Make Every Week

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers a higher protein content, while seitan is often less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine

Rice vinegar with sugar mimics the sweetness of mirin.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier option, while canola is more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, and tamari is often cheaper.

Press the tofu in a tofu press to drain any excess liquid. Alternatively, follow my guide on tofu for how to press tofu if you don't have a press. Mince the garlic.

In a medium bowl, tear the tofu into 1 inch pieces. Tearing allows for more flavor to soak in throughout rather than cubes. Add in 1 tbsp soy sauce and the arrowroot starch, and toss to evenly coat. Set aside.

In a medium sauce pan or skillet on the stovetop, heat the sesame oil on medium heat. Add in the minced garlic, and saute until lightly golden. Then add in the tofu and cook for 3-5 minutes, sautéing.

Whisk together the remaining soy sauce, water, maple syrup, and rice vinegar.

Pour the teriyaki sauce over the tofu, and saute to evenly coat. Turn the heat to medium-high heat to sear the tofu pieces until crispy (being sure not to burn the pieces). Cook until the sauce appears sticky.

Plate with steamed broccoli, asparagus, bok choy, etc. and steamed rice, and enjoy! Top with toasted sesame seeds and sliced green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens