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This crispy teriyaki tofu is better than takeout and easy enough for a weeknight dinner! Serve with rice and steamed veggies for a scrumptious vegan meal. Crispy tofu nuggets are baked (not fried!) and smothered in sticky sweet and savory teriyaki sauce.
Tofu and Asparagus in Teriyaki sauce cuisine is really a dish that’s classified as an easy task to make. through the use of supplies which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could be offered at numerous established situations perhaps. I am certain you will see lots of people who just like the Tofu and Asparagus in Teriyaki sauce dishes that you just make.
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Ingredients Tofu and Asparagus in Teriyaki sauce:
- You need Teriyaki sauce
- Make ready 0,5 Tbsp of brown sugar
- Get 3,5 Tbsp for soy sauce
- Provide 4 Tbsp - water
- Provide 0,5 Tbsp sushi vinegar
- Prepare 2 Tbsp for honey
- Make ready 1 tsp garlic
- Provide 0,5 tsp sesame oil
- Give 1 tsp for starch (+1 tsp water)
- You need for Other
- Provide 1 pc - tofu
- Need 200 g for baby asparagus
- Provide 250 g of rice
- Make ready 2 Tbsp for olive oil
- You need - Sesame seeds
This teriyaki tofu reipce makes delicious tofu with crispy edges that are tossed in a sweet and savory teriyaki sauce. First of all, drizzling the sauce over the tofu after they have been pan fried gives the tofu adequate flavor. Second, because of the sugar content in the sauce, marinated tofu will likely. This Teriyaki Tofu Stir Fry sauce has been my latest obsession.
Tofu and Asparagus in Teriyaki sauce making:
- Whisk together low-sodium soy sauce, water, honey, brown sugar, ginger, garlic, rice vinegar and sesame oil.
- Bring mixture to a light boil over medium-high heat. Whisk together cornstarch with water, then add to sauce mixture in saucepan. Reduce heat slightly and allow to boil 30 seconds - 1 minute, stirring constantly. Remove from heat, cover and set aside.
- Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat.
- Add asparagus and saute until tender, about 4 - 5 minutes. Transfer to a plate.
- Heat remaining 1 Tbsp oil in skillet, add tofu. Cook on first side about 2 minutes then flip and cook on opposite side until cooked through, about 2 minutes.
- Add in asparagus, pour in teriyaki sauce and toss everything to evenly coat. Serve warm over white or brown rice, garnish with sesame seeds if desired.
I kept it simple, using a combination of ingredients I've always loved and ones which are readily I used asparagus for this recipe, but you can just as easily make this Teriyaki tofu with bok choy, mushrooms, pineapple, broccoli, peppers. or. Instead of teriyaki sauce, use ponzu sauce and sprinkle grated daikon and green onion. Sprinkle shichimi togarashi (Japanese seven spice) for a kick. Flip tofu and shake the pan to evenly coat the sauce over the tofu. Sprinkle katsuobushi (dried bonito flakes) before turning off the heat.
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