Here’s a highly original way to prepare tofu: as steaks! They’re finely sliced, soaked in teriyaki sauce, then baked in the oven. A real treat for a healthy meal!
Prep Time: 30 minutes
Cook Time: 15 minutes at 350°F (180°C)
Difficulty: easy
Yield: 4 servings
Ingredients & Instructions for the Teriyaki Sauce
For the Teriyaki Sauce
- 1/2 cup tamari (125 ml)
- 1/4 cup brown sugar (43 g)
- 1 1/2 teaspoons fresh ginger, minced
- 1 teaspoon garlic, minced
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 3 tablespoons mirin
- 1/4 cup cold water mixed with 3 teaspoons cornstarch (60 ml)
Combine all ingredients in a small saucepan, bring to a boil, reduce heat and simmer for about 4 minutes. Remove from heat and let cool.
Store in the fridge for up to a week. Makes about 1 1/4 cups (300 ml) teriyaki sauce.
Ingredients & Instructions for the rest of the dish
For the tofu
- 2 blocs of tofu
To garnish
- sesame seeds
- green onions
- fried onions
Preheat oven to 350°F (180°C).
Pat the tofu blocks dry. Cut in half lengthwise.
Frame each half with 2 Chinese chopsticks and cut thinly, without cutting all the way through (until the chopsticks touch).
Place the tofu steaks in a gratin dish.
Add 75% of the sauce on the steaks. Using a brush, try to get a good amount between each slot.
Bake for 15 minutes at 350°F (180°C).
Meanwhile, cook rice.
Divide rice among soup plates. Place tofu on top and drizzle with remaining sauce.
Add green onion and sesame seeds or grilled onions.
Inspired from: sovegan
