Name: Crispy Teriyaki Tofu
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 block extra firm tofu (pressed for at least 30 minutes and chopped or triangle); 1 tbsp light soy sauce (or liquid aminos or more if desired); 1 tsp garlic powder; 0.25 tsp sea salt (about 0.25 teaspoon); 0.25 tsp black pepper (about 0.25 teaspoon); 2 tsp cornstarch (Or more if you want it extra crispy); 2 tsp sesame oil (or regular oil); 0.25 cup light soy sauce (or liquid aminos); 0.25 cup brown sugar (raw unrefined or preferred sugar); 2 tsp cornstarch (+ 2 tsp water stirred together separately to avoid clumping); 2 tsp water (for cornstarch slurry); 0.5 tsp ground ginger (or 1 tbsp grated ginger); 0.5 tsp garlic powder; 2 tsp sesame seeds; 1 tbsp rice wine vinegar; 0.25 cup water (or pineapple juice); null to_garnish chopped scallion

Instructions

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1

Place the pressed and cubed/triangled extra firm tofu (1 block) in a medium bowl. Add light soy sauce (1 tbsp), garlic powder (1 tsp), sea salt (0.25 tsp), black pepper (0.25 tsp), and cornstarch (2 tsp). Toss to thoroughly combine.
2

Heat a pan or wok over medium-high heat with sesame oil (2 tsp). Add the tofu and crisp on all sides for about minutes (8). Remove and set aside.
3

In a separate pan over medium-low heat, whisk all remaining sauce ingredients (including the slurry of cornstarch (2 tsp) and water (2 tsp)). Bring to a boil, then simmer for about minutes (4) until thickened, whisking frequently. Taste and adjust sweetness or saltiness.
4

Turn off the heat. Let the sauce cool for at least minutes (5) to preserve tofu crispiness. (Recommended to make sauce while tofu cooks to save prep time).
5

Add the tofu to the sauce. Stir to coat, then let sit for another [2-3 minutes] to soak in the flavors.
6

Remove from stovetop. Garnish with extra sesame seeds (2 tsp) and [chopped scallion]. Serve and enjoy!