This recipe is for the real lover of tofu. The chunky pieces still carry a lot of their own flavor. I love it, but this recipe might not be for the tofu novice. Instead of tofu you could easily use this sauce for meat and replace or add more vegetables to your liking. The original recipe is from Maple Spice, which I did adapt.
- Ingredients for 2:
- 1 block of firm tofu (about 325gr drained)
- Couple tablespoons of corn starch to coat the tofu
- Vegetable oil for frying
- 3 Tbs soy sauce
- 3/4 cup water
- 3 Tbs light brown muscovado or turbinado sugar
- 1 Tbs corn starch and a bit of water to dissolve it
- 1 small onion finely chopped
- 1/2 small broccoli in small florets or other vegetables
- Chopped chilipepper or chili paste to taste
- 2 garlic cloves finely chopped
- 1 Tbs fresh chopped ginger
- 3 green onions in long slices
Drain the tofu and cover in paper towel to remove most of the moisture. Remove paper towel and cut the tofu in about 1 inch cubes.
Put a couple tablespoons of corn starch in a plastic bag, add the tofu and toss for an even coating.
Shallow fry the tofu until golden brown and drain on paper towel.
Pour a bit of oil into a wok and gently fry the onion, ginger and garlic, add the broccoli and fry for just a moment. Mix the water, soy sauce and sugar. Add to the wok and add chili or chili paste to taste.
Simmer for a couple of minutes and add the dissolved corn starch to thicken the sauce. Make sure the broccoli still has some bite.
Finally stir in the fried tofu and sliced green onion.
We ate the tofu teriyaki on some steamed rice. A super vegetarian and vegan dish.
