Tofu Teriyaki comes from Japan and, is a combination of two words – “Teri” meaning shiny and “Yaki” refers to the cooking method, i.e. pan cooked. Tofu in all its myriad forms and consistencies is a great option to quickly conjure up weeknight dinners. As much as, I love silken tofu in all my sauces and cakes, firm tofu definitely has a place in my weekly shopping list, fridge and of course in my tummy! This quick Tofu Teriyaki comes together in minutes and tastes great with plain rice or Quinoa. Using my Airfryer to bake the tofu chunks is even easier after assembling the sauce, or to use as a marinade. The sauce essentially consists of equal parts of Mirin (a sweet fermented rice vinegar ), Soy sauce and Sake (rice wine with alcohol). Mirin does contain some amount of alcohol too but in a much lesser percentage as compared to Sake. To make my recipe child friendly, I’ve substituted Mirin with a mix of Coconut Syrup and Apple Cider Vinegar and, completely omitted Sake.
Vegan Tofu Teriyaki
(Vegan. Contains soy. Use gluten free corn flour to avoid gluten.)
Firm Tofu – 450 grams cut into even pieces
Soy Sauce – 1/2 cup
Coconut Syrup – 1/3 cup
Apple Cider Vinegar – 1 tablespoon
Water – 1/3 cup
Garlic Clove, minced finely – 1 teaspoon
Ginger Root, minced finely – 1 teaspoon
Corn Flour – 1 heaped teaspoon
Toasted Sesame Oil – 2 teaspoons
Add everything except the tofu cubes into a mixing bowl and whisk well.
Set the tofu cubes in a foil lined tray.
Drizzle the Teriyaki sauce over the tofu until covered.
Bake in the Airfryer at 200° Celsius for 25 to 30 minutes until the tofu is beautiful golden brown.
In the meanwhile, heat the remaining Teriyaki sauce gently in a saucepan until slightly thickened.
Remove baked tofu from the Airfryer and top with the cooked Teriyaki sauce.
Top with toasted sesame seeds and finely sliced scallions if desired.
Tastes great with Quinoa or, as a light meal with salad and bread.