Baked Teriyaki Tofu

I’ve posted several versions of stir fry in the past and this one isn’t terribly different. Instead of posting a superfluous stir fry recipe, I’ll post my recipe for teriyaki baked tofu and let your imaginations run wild on how you choose to integrate it (some options could include stir fry, casseroles, or sandwich wraps).

Baked Teriyaki Tofu

  • 1 lb. extra firm tofu, cut into 3 slabs and pressed
  • 1/4 c. soy sauce
  • 1 c. water
  • 1 Tbsp. freshly grated ginger
  • 3 Tbsp. brown sugar
  • 1 minced garlic clove
  • 2 Tbsp. cornstarch
  • 1/4 c. cold water

Preheat oven to 350° F. Once tofu has pressed, cut slabs into small chunks. Place into a shallow 10″ baking dish, arranging tofu in one flat layer. Meanwhile, combine 1 c. water, soy sauce, brown sugar, garlic and ginger in a saucepan and bring to a boil, stirring constantly. Dissolve cornstarch into 1/4 c. cold water and add to sauce. Stir constantly and allow to thicken. Add water to thin, if needed. Pour sauce over tofu. Bake for 25-30 minutes, until tofu is golden brown. You’ll notice a bit of a sticky film across the top of the tofu – this is okay, it creates an almost caramelized effect on the tofu.


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