Tofu Teriyaki Bites Recipes
CRISPY TERIYAKI TOFU
Crispy tofu coated in a bold teriyaki sauce that is full of flavor. Serve over rice for a complete meal.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes Vegetarian Protein Tofu
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Whisk teriyaki sauce, green onions, sherry, garlic, Sriracha sauce, and ginger paste together until smooth. Set aside.
- Place cornstarch in a gallon-sized plastic zip-top bag. Drop tofu slices into the bag, seal, and gently shake until all the tofu is coated.
- Heat olive oil in a large skillet over medium-high heat. Cook tofu for 5 minutes. Flip with tongs and cook until browned on the second side, about 5 minutes more. Transfer the tofu to a plate and wipe the skillet clean.
- Pour reserved sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return the tofu to the skillet and toss to combine. Transfer the tofu to serving plates and spoon sauce on top just before serving.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 12.9 g, Fat 7.2 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 1 g, Sodium 620.8 mg, Sugar 2.1 g
ONE-PAN PARCHMENT TERIYAKI TOFU RECIPE BY TASTY
Here's what you need: extra firm tofu, carrot, red pepper, broccoli, soy sauce, honey, sesame seed, sesame oil, ginger, garlic, fresh scallion
Provided by Merle O'Neal
Categories Dinner
Yield 1 serving
Number Of Ingredients 11
Steps:
- Preheat oven to 450°F (230˚C).
- Place two sheets of paper towels on a cutting board and put tofu on top, then put two sheets of paper towels on top of the tofu.
- Place heavy books, cast iron pans, etc. on top of tofu for at least 20 minutes to drain water.
- In a small bowl, mix marinade ingredients and pour marinade over tofu, then refrigerate for an hour.
- Fold the parchment paper in half, then open up.
- Place carrots, red pepper, and broccoli on parchment paper, and drizzle on oil and sprinkle on salt and pepper.
- Lay the tofu on the veggies, and cinch the paper together by folding it over itself along the edges.
- Bake in the oven for 10 minutes or until tofu is golden brown.
- Serve over rice or pasta, with a sprinkle of scallions.
- Enjoy!
GRILLED TERIYAKI TOFU BOWLS
Grilling the veggies and tofu adds so much flavor to this vegetarian dish. I recommend using a grill topper or pan to make grilling the vegetables easier. For a lower carb option, serve over cauliflower rice.
Provided by France C
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
- Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
- Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
- Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 48.1 g, Fat 20.6 g, Fiber 3.9 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 1858.7 mg, Sugar 17.3 g
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