Roasting is still my favorite way to prepare tofu. It’s super easy and relatively quick as there’s no need to press the tofu before using it. I’ve already combined it with buffalo sauce, pesto sauce and black bean sauce. Today, it’s teriyaki.
Before doing anything else, get the rice going in the rice cooker (if serving with rice and if you have a rice cooker otherwise ignore this part). While the rice is cooking, prep the tofu for the oven.
Once the tofu is roasting, make the sauce and any additional sides like a vegetable. In theory, everything should be done right around the same time.
Teriyaki Roasted Tofu
1 14-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika
1 green onion, chopped for garnish
Sesame seeds for garnish
Preheat the oven to 450 degrees. In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on one side, flip over to the other side and roast for another 15 minutes for a total of 30 minutes.
While the tofu is roasting, make the teriyaki sauce.
1/4 cup tamari or soy sauce
1/4 cup water
2 tablespoons brown sugar
1/2 teaspoon minced fresh ginger
1 garlic clove, minced
1 tablespoon cornstarch mixed in 1/4 cup water
In a sauce pan or wok, add all of the ingredients except the cornstarch mixture. On medium warm heat, stir until the brown sugar is completely dissolved. Add the cornstarch mixture and whisk to combine. Continue whisking until the sauce thickens, about 4 minutes or so. Turn off the heat and set aside.
When ready to serve, transfer most of the sauce to a bowl. Then add the tofu to the pan and spoon as much sauce as desired onto the tofu and toss until thoroughly coated. Garnish with the green onions and sesame seeds.