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clean eating tofu teriyaki

Tofu Teriyaki

Author: Heidi Boortz
Servings : 6

Ingredients

  • 12 oz extra firm tofu pressed, see notes
  • 3/4 cup Bragg Liquid Aminos
  • 1/4 cup honey or agave
  • 1/2 tsp dried ginger
  • 1 Tbsp bottled minced garlic
  • 2 Tbsp cornstarch
  • 1 bag frozen stir fry vegetables
  • 1.5 cups brown rice

Instructions

  • Press tofu. See notes. Cook rice according to package directions. Set aside.
  • Combine bragg, honey, ginger, and garlic in a small saucepan. Bring to a boil. Boil one minute. Set aside. Combine cornstarch with 6 tablespoons water. Stir into sauce. Heat to boiling again. Boil 1 minute. Set aside.
  • Preheat oven to 350. Heat vegetables in a skillet until most of the liquid is evaporated.
  • Cut tofu into cubes. Toss tofu, cooked rice, veggies, and 1 cup of the sauce together. Spread in a glass 13X9 baking dish. Bake at 350 for 30 minutes. Drizzle with remaining sauce.

Notes

To press tofu, use a commercial tofu press like THIS ONE, or place your tofu over something absorbent, like a clean kitchen towel, and place something equally absorbent on top.  Then place something heavy on the whole stack (we used a cast iron skillet).  Let stand 30-60 minutes.