If you thought tofu was bland, you need to try this recipe! Crispy baked tofu nuggets in a delicious low-sugar teriyaki sauce over brown rice. Dinner doesn't get any easier than this!
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Ingredients (2 servings)
800g firm tofu
2 tbsp olive oil
3 tbsp cornstarch
1 tsp salt
-Pinch of white pepper
60ml reduced-sodium soy sauce
1 tbsp cornstarch
1 tbsp honey
3 tbsp monk fruit sweetener
1/4 tsp garlic powder
1/4 tsp ginger powder
2 servings cooked brown rice
1/2 cucumber, sliced
-Sprinkle of sesame seeds (optional)
-Sprinkle of green onions (optional)
Drain tofu and pat dry with a paper towel. Press down gently to to get as much water out as possible. You may need to do this a few times with more paper towel until tofu is sufficiently dry.
Meanwhile, pre-heat oven to 204°C / 400°F and line a baking tray with parchment paper.
Cut tofu into bite-sized cubes.
Transfer tofu into a big bowl. Drizzle with olive oil and toss until each piece is evenly coated.
Add cornstarch, salt and white pepper into bowl with tofu and toss until each piece is evenly coated.
Arrange tofu on lined baking tray, making sure to space them out so the pieces are not touching.
Bake for 15 minutes, then flip and bake for 15 more minutes or until desired crispiness.
Make the Sauce
Add all ingredients for the sauce into a skillet and mix well.
Turn stove on to medium-high heat and cook until sauce reaches a boil. Reduce heat to medium and stir continuously for 5-6 minutes or until the sauce thickens to desired consistency.
Turn off the heat, and add tofu to skillet. Quickly toss around until each piece is evenly coated.
Sprinkle some white sesame and chopped green onions on top.
Serve on top of rice with sliced cucumber immediately.
Firm tofu is preferred for this recipe for texture. If you prefer silken or regular tofu you can use that too, but just note that it will break apart more easily.
Use any sweetener you like. You may substitute honey with maple syrup to make this vegan-friendly.
You may substitute soy sauce with liquid aminos or tamari.
Use any other vegetables you like as a side for a more balanced meal.
The tofu is best served immediately for maximum crispiness. Leftovers will keep for 1-2 days in fridge, however the texture of the coating will become softer with a slight bite, which is quite nice too!