Here’s What You Need:
- 1 block of Extra-Firm Tofu
- 1 tbs olive oil
- Corn Starch
- Veggies (she used squash and it sounded awesome, but the signature pepper, onion, mushroom could be used as well)
- Chili Powder
Teriyaki sauce (prepare beforehand):
- 3 tbsp soy sauce
- 1.5 tbsp sugar
- 1/4 cup + 2 tbsp Cooking Sherry
Here’s What You Do:
- Use cheesecloth or a towel to get as much moisture out of the tofu as possible.
- Cut the block into slices and dust them with cornstarch to be individually cooked.
- Place the tofu in a large skillet on medium-high heat. Add the olive oil to the pan and sear until golden-brown then lower to medium heat.
- Add the teriyaki sauce to the pan and bring the heat to a simmer. Use a baster to run the sauce over the tofu until it becomes a glaze. A nice layer should form over the tofu. Add the vegetables.
- When the glaze becomes thick, turn off the heat and use a spatula to transfer your tofu and veggies to a plate.
- Top with sliced scallions and chili pepper and enjoy!
This is Hannah! She’s a 20-something Biology major at the University of Tampa. If you want to hear more from Hannah, you can either hunt her down on Facebook, Instagram or the library (creep!) or read about her adventures as a college student in Tampa on the UT Minaret Blog!