Plated + Served: Baked Teriyaki Tofu
My love affair began earlier this year shortly after my doctor told me my cholesterol level was through the roof. Uh, get your mind out of the romance novel… this is a family blog.
I’m talking about my love affair with tofu.
Not everyone in the fam likes tofu, unless it’s deep-fried (but really, even a shoelace tastes good if it’s deep fried). But don’t you think frying tofu somehow negates its healthy attributes? I do.
So, I’ve been baking it and, I’ve got to tell you, it is dee-lish-ous. Once I gussy it up with a little teriyaki, even Miss Picky-Nicky will eat it. Now, that’s saying something!
Give this a go for your Meatless Monday. Stir-fry some veggies and serve it with a little Jasmine or steamed rice. You can make this ahead of time and store it in the fridge in a sealed plastic container for up to week.
OK… the healthy eating lesson is now over. You can go back to that romance novel.
Baked Teriyaki Tofu (with a little Sriracha on the side)
Baked Teriyaki Tofu
prep: 10 minutes
bake: 30 minutes
you’ll need…
1 package (16 ounces) super or extra firm tofu
¼ cup teriyaki sauce (gluten free)
let’s get to it…
Preheat oven to 350°F. Spray a baking sheet with non-stick cooking spray, or lightly brush baking sheet with olive oil.
Place the tofu in a colander and drain the liquid. Place a paper towel on top of the tofu and press gently to remove any remaining water.
Remove the tofu from the colander and place on a cutting board. Slice into 1-inch thick pieces and then into strips or cubes.
Place tofu on baking sheet. Spray tofu with non-stick cooking spray, or lightly brush with olive oil.
Bake for 20 minutes; turn and bake 15 minutes longer or until lightly browned.
Remove from oven and cool for 10 minutes. Place tofu in a medium size bowl; pour teriyaki sauce over tofu and toss gently to coat. Drain on a paper towel for 5 minutes. Enjoy immediately or refrigerate up to 5 days in an airtight sealed container.
cooking know-how: for another really great tofu recipe, click here!
Yum, I love teriyaki tofu. I love teriyaki anything, actually! Thanks so much for sharing this on Meatless Monday, and sorry it took me a while to get back to you- I was hit with Hurricane Sandy! Btw, did you win that Pinterst competition?
I am so sorry Sandy caused an upheaval in your life. I saw that you hadn’t posted for a while… but that happens to all of us. But Sandy! My goodness, hopefully you and your family are doing well. The Pinterest competition ends on November 12! I’ll let you know and thanks for asking!
ok, you have the coolest blog!! thanks so much for joining in on the link up!!
Helene in Between
Thanks so much! Love meeting new blog friends!
I like tofu, even in its plain spongy state, so your recipe sounds yummy.