This Tangy Teriyaki Tofu dish is full of tangy teriyaki goodness, and is anything but soggy. Serve over rice, salad greens, or sautéed veggies, or combine with your favorite stir-fry vegetables.
Watch my video How to Drain Tofu in 3 Easy Steps.
Dish is pictured here on a bed of greens with steamed broccoli, carrots, pepper and my Citrus Peanut Dressing.
Tangy Teriyaki Tofu
- 1 package extra firm tofu , drained well
- 1/4 cup chopped fresh basil or Thai basil
- 1 1/2 tablespoons sesame oil
- 1/3 cup soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons orange juice
- 2 tablespoons water
- 1 tablespoon orange zest
- 2 teaspoons minced ginger , about 1/2 inch ginger root
- 1 teaspoon Sirachi
- 2 tablespoons canola oil
- Drain tofu well (my method: remove tofu from package and squeeze lightly to drain). Watch my video How to Drain Tofu in 3 Easy Steps.
- Next, wrap well in about 4 to 5 paper towels.
- Set wrapped tofu on a plate and lay another flat plate on top.
- Store in refrigerator for about one hour, replace paper towels and repeat process one more time).
- Remove tofu from the refrigerator and chop into 2 inch cubes.
- Next, marinate tofu by combining remaining ingredients except for canola oil and pouring over top. Store, covered, in the fridge for 2 to 3 hours or overnight.
- To cook tofu, heat canola oil in a sauté pan or wok over medium-high heat. Add tofu and stir-fry until golden brown on each side, about 10 to 15 minutes (try not to manipulate tofu too much as it will fall apart).
- Serve with steamed veggies and rice or atop salad greens.