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  • Vegan Recipe || Teriyaki Tofu

    by Kortney Campbell on January 31, 2013

    vegan-teriyaki-tofu So, we were on Facebook last week when we saw this AMAZING looking homemade Teriyaki Tofu on our awesome friend Hannah’s wall. So of course we asked her to share the recipe!

    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)
    • 
Scallions
    • 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!

    550785_10151082695203093_498145926_n I don’t know about you guys, but this sounds like we need to make it for dinner soon. Thanks so much for sharing it with us, Hannah!

    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!

    About Kortney Campbell

    I'm Kortney; a wife, natural mama and vegan in love with life, food and all things vintage! I've been vegan since December 2007, but have loved to cook & create pretty things since before I can remember. I started Vegan Housewives because I don't think you have to give up the joys of food when going vegan! I have a fondness for re-creating non-vegan recipes (especially my grandma's), making a healthier & animal friendly version so be sure to send me your favorite concoctions by clicking our "share a recipe" button - I would LOVE to veg-i-fy them!

  • { 2 comments… read them below or add one }

    Heather January 31, 2013 at 8:36 pm

    For the teriyaki sauce, 1/4 cup… what? lol. :D

    Reply

    VeganHousewives February 1, 2013 at 8:35 am

    Sorry about that! Haha it’s fixed :)

    Reply

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