Teriyaki Tofu

Excellent over rice or soba noodles with a side dish of snow peas or broccoli. To make 4 main-dish servings, you will need:

* 10 oz. firm tofu
* 1/3 cup soy sauce
* 1/3 cup sherry, white wine, or apple juice
* 3 cloves garlic, crushed, or 1 tsp. garlic powder
* 1 tsp. powdered ginger
* 1 tsp. sugar
* large skillet with lid
* sesame oil or other cooking oil
* mixing bowl
* spatula

Mix soy sauce, sherry, and seasonings in the bowl. Drain water from tofu, slice 1/2 inch thick, and put into sauce to marinate. (Do this up to 24 hours in advance for stronger flavor.)

Spread oil in a thin layer to cover bottom of skillet.

Gently remove tofu slices from sauce, keeping the rest of the sauce in the bowl. Lay tofu in skillet. Cook over medium heat until it begins to sizzle.

Flip tofu with spatula. Let it cook on the other side for about 30 seconds.

Pour sauce over tofu. (Be sure to scrape out any spices that have settled to the bottom.) Bring to a boil.

Reduce heat and cover skillet. Simmer, flipping tofu occasionally, until your rice is done, or at least 10 minutes. If sauce is boiling away and you can’t set the heat any lower, add a little more sherry.

3 thoughts on “Teriyaki Tofu

  1. Pingback: Tofu Soba Supper « The Earthling's Handbook

  2. Pingback: Four Weeks of Pesco-Vegetarian Dinners « The Earthling's Handbook

  3. Pingback: Dining at The Purple Tulip « The Earthling's Handbook

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