Thai Teriyaki Tofu
Thai Teriyaki Tofu
Rachel Artus | September 3, 2020
- prep time: 30-45 minutes
- cook time: 45 minutes
- total time: 1.5 hours
- servings: 2-3
Ingredients:
1 package of firm or extra firm tofu (14-16 oz.)
2 garlic cloves, minced
2 Tbsp fresh herbs (cilantro and/or basil)
3 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
1 Tbsp Teriyaki sauce
½ Tbsp Low-sodium soy sauce
A few dashes Frank’s hot sauce (for less zest and more spice, swap Frank’s with Sriracha)
½ tsp Green curry paste
½ tsp Red curry paste
1 tsp Chili garlic sauce
¼ tsp Garlic Powder
¼ tsp paprika
1/8 tsp Cumin
1/8 tsp turmeric
1/8 tsp Black pepper
Juice from ½ lime
Garnish with: fresh basil or cilantro
Instructions:
- Start by pressing your tofu for about 20-30 minutes. To do this, you can either set it up in a fancy tofu press and add pressure every 5-10 minutes by tightening the knobs, or just wrap it in paper towels, place it on a baking sheet, place another baking sheet on top and then add some weight— just like how you’d dry a book after leaving it out in the rain to prevent the pages from becoming wrinkled.
- Set your oven to 400 degrees and lay a piece of parchment paper on a baking sheet.
- To create the marinade, finely chop your herbs and garlic and then add it to a large mixing bowl with the rest of the ingredients. Whisk together until completely combined.
- After your tofu has drained, cut into small cubes—about 1 inch by 1 inch. The larger the cubes, the longer they will take to bake all the way through.
- After your tofu has drained, cut into small cubes—about 1 inch by 1 inch. The larger the cubes, the longer they will take to bake all the way through. I’ll typically cut smaller cubes for salads and larger cubes for things like baked skewers—those should be around 2 or 3 inches by 2 or 3 inches.
- Gently fold your tofu into the marinade with a spatula, being careful not to stir too much to the point where the tofu starts to crumble and break. Allow the tofu to marinade for 20-30 minutes, folding occasionally so that each piece has a chance to be submerged in the marinade.
- Use a slatted spoon or your hands to transfer the tofu from the marinade to the baking sheet. You’ll want to avoid transferring too much of the liquid marinade onto the baking sheet, otherwise it’ll burn in the oven because your tofu is about to bake in super high heat for a while.
- Place the baking sheet in the oven for about 30-45 minutes, depending on the size of the cubes. Remember to flip every 10 minutes or so to ensure even cooking on all sides.
- Garnish with fresh cilantro or basil and surprise your dinner guests with tofu that will blow them away.
Okay, I know what you’re about to say. WHY and HOW are there so many ingredients in this dish?! It seems like a lot, but there are tons of Asian dishes that just naturally contain 10 or more ingredients, and it shows because so many flavors shine through after cooking. You’d be surprised by how many of these ingredients popped up on the multiple “15 Basic Ingredients Every Kitchen Must Have for Asian Cooking” articles I came across when researching this recipe.
Apart from the red and green curry paste and chili garlic sauce (which are essential and also super easy to find at the store), you probably have most of these ingredients in your pantry and refrigerator at home. I promise you will understand how essential these ingredients are after you taste this one-of-a-kind tofu recipe.
This recipe was actually the reason why I started liking tofu in the first place. And I’m so glad I found it because tofu is an awesome plant-based substitution with tons of benefits. Let’s discuss:
Tofu is CHEAP. You can buy 14-16 oz. of tofu for less than $3.00 practically anywhere. I usually buy Nasoya Organic Extra Firm Tofu and its literally $2.49 for the pack. Compare that to $6-$10 for a pound of organic chicken breast and anywhere from $12-25 for a pound of organic steak. That’s a no brainer for me!
Tofu is a great protein source. The Nasoya tofu I buy has about 9 grams of protein per 3 oz. serving (over 40 grams for the whole 14-oz. block). Yes, that’s less protein than what you would see in a serving of chicken or steak, but with tofu you’re also seeing fewer calories and dietary cholesterol than you would see in animal proteins. Let me make it clear I am NOT bashing steak or chicken. If you can’t find me, I’m probably at Chick-fil-A.
Tofu is very diverse. You can make tofu taste like anything. I’ve seen crispy sesame garlic tofu, general tso’s tofu, spicy tofu sofritas, tofu breakfast burritos. The list is endless. Tofu is that great girlfriend you can take anywhere and know she’ll have a great time.
What’s your favorite tofu recipe? This one is my favorite so far, probably because my mom and I make it together when I’m home! I also love the smoky teriyaki flavor becuase it reminds me of summer cookouts. I’d love to try your recipes and even share them Instagram and Facebook communities, so send ‘em my way!
I threw my Thai Teriyaki Tofu together with some romaine lettuce, balsamic dressing, homemade croutons, cheese, cranberries, and slivered almonds and it was SO good.