Plated + Served: Baked Teriyaki Tofu

4 years ago

My love affair began earlier this year shortly after my doctor told me my cholesterol level was through the roof. Uh, get your mind out of the romance novel… this is a family blog.

I’m talking about my love affair with tofu.

Not everyone in the fam likes tofu, unless it’s deep-fried (but really, even a shoelace tastes good if it’s deep fried). But don’t you think frying tofu somehow negates its healthy attributes? I do.

So, I’ve been baking it and, I’ve got to tell you, it is dee-lish-ous. Once I gussy it up with a little teriyaki, even Miss Picky-Nicky will eat it. Now, that’s saying something!

Give this a go for your Meatless Monday. Stir-fry some veggies and serve it with a little Jasmine or steamed rice. You can make this ahead of time and store it in the fridge in a sealed plastic container for up to week.

OK… the healthy eating lesson is now over. You can go back to that romance novel.

Baked Teriyaki Tofu

prep: 10 minutes
bake: 30 minutes

you’ll need…
1 package (16 ounces) super or extra firm tofu
¼ cup teriyaki sauce

let’s get to it…
 oven to 350°F. Spray a baking sheet with non-stick cooking spray, or lightly brush baking sheet with olive oil.
Place the tofu in a colander and drain the liquid. Place a paper towel on top of the tofu and press gently to remove any remaining water.
Remove the tofu from the colander and place on a cutting board. Slice into ½-inch thick pieces and then into strips.
Place tofu on baking sheet. Spray tofu with non-stick cooking spray, or lightly brush with olive oil.
Bake for 15 minutes; turn and bake 15 minutes longer or until lightly browned.
Remove from oven and cool for 10 minutes. Place tofu in a medium size bowl; pour teriyaki sauce over tofu and toss gently to coat. Drain on a paper towel for 5 minutes. Enjoy immediately or refrigerate up to 5 days in an airtight sealed container.

cooking know-how: for another really great tofu recipe, click here!

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