Terikyaki Tofu with Broccoli and Mushrooms
Perfectly sweet and sticky, kid-friendly and nutritious. Leave out mushrooms if you're not a fan.
Servings 4 servings
Ingredients
- 3 cups cooked rice
- 1 bunch broccoli, cut into florets
- 1 8-oz package mushrooms (any variety), sliced
- 1 12-16 oz package extra firm or super firm tofu
- 1 TBSP soy sauce
- 1 TBSP cornstarch (or arrowroot powder)
- 3-5 green onions
- sesame seeds and red pepper flakes, as garnish (optional)
Sauce
- 1/2 cup water
- 1/4 cup soy sauce (or alternative like tamari or braggs aminos)
- 1 TBSP cornstarch
- 3 TBSP brown sugar (or coconut sugar or maple syrup)
- 1 TBSP rice vinegar
- 2 tsp sesame oil (can be omitted)
- 1 inch fresh ginger, grated 3
- 3 cloves garlic, minced
Instructions
- Start cooking rice, if you need to. If your tofu is not super firm, wrap it in a towel and place it under a heavy object to press it for about 10 minutes. Or, use a tofu press!
- Cut tofu into 1/2 inch cubes (or tear into pieces). Toss in a bowl with 1 tablespoon soy sauce and 1 tablespoon cornstarch or arrowroot powder.Either bake the tofu on a parchment-lined baking sheet at 375 for 20-30 minutes until cripsy, or air-fry at 375 for about 10-12 minutes, shaking basket if needed. Alternatively, you can pan fry it in a skillet in a small amount of oil.
- Whisk sauce ingredients together in a liquid measuring cup. Use a blender if you'd rather blend the ginger and garlic than mince and grate by hand.
- While tofu is cooking, slice green onions, mushrooms, and chop broccoli into bite-size florets. Add all to a skillet with a small amount of water. Cook briefly, until green onions are wilted and broccoli is bright green and crisp-tender.
- Pour the sauce ingredients into the skillet with the vegetables, and heat until it just begins to thicken. Add cooked tofu, and stir and cook until sauce is fully thickened. Add some chili garlic sauce or a sprinkle of red pepper flakes if you like heat.
- Serve with rice. Add sesame seeds on top.
