This is not a recipe from the past. It’s a recent discovery. I found it on the Internet—searching for a recipe to replicate the quite expensive little chunks of teriyaki tofu sold at Trader Joe’s. Now that Sam eats tofu—and we’re all eating less meat—this is a pretty yummy meat substitute—and very easy to prepare.
I’ve made this many ways—often leaving out most of the ingredients—and it’s always delicious—so don’t worry if you don’t have everything on hand. If you don’t have time to marinate, that seems ok too.
1 (16 ounce) package firm tofu or extra firm tofu, in water
3-4 tablespoons soy sauce
1-2 minced garlic clove, to taste
1 tablespoon fresh grated ginger, to taste
1 tablespoon sesame oil
1 tablespoon rice vinegar
1-2 teaspoon honey or sugar
1 tablespoon olive oil
Drain tofu and cut into 1" cubes or ¼ inch slices.
Mix all other ingredients together except olive oil.
Pour marinade over tofu and cover. Refrigerate overnight or longer.
Lightly grease baking pan or sheet with olive oil.
Arrange tofu in single layer on sheet, making sure not to forget the garlic and ginger from the marinade dish.
Bake at 350 degrees for 50-60 minutes, flipping tofu at least once during the process, until brown and slightly crispy.
You can then use it in salads, or stir fries, or just gobble up plain.