Teriyaki Tofu with Rice
Crispy pan-seared tofu glazed in a sweet and savory homemade teriyaki sauce, served over steamed rice with stir-fried broccoli. Better than takeout.
Ingredients
- • 1 block (14 oz) extra-firm tofu, pressed and cubed
- • 2 tbsp cornstarch
- • 2 tbsp vegetable oil
- • 2 cups broccoli florets
- • 2 cups cooked jasmine rice
- • Sesame seeds and sliced green onion for garnish
- • For the teriyaki sauce:
- • 1/4 cup soy sauce
- • 2 tbsp maple syrup
- • 1 tbsp rice vinegar
- • 1 tsp sesame oil
- • 1 clove garlic, minced
- • 1 tsp fresh ginger, grated
- • 1 tsp cornstarch mixed with 1 tbsp water
Instructions
Toss tofu cubes in cornstarch until evenly coated.
Heat vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 8-10 minutes, turning every 2 minutes, until golden and crispy on all sides.
While tofu cooks, steam broccoli for 4-5 minutes until bright green and tender-crisp.
Whisk together all teriyaki sauce ingredients except the cornstarch slurry in a small saucepan. Bring to a simmer.
Add the cornstarch slurry and stir until the sauce thickens, about 1 minute.
Pour the teriyaki sauce over the crispy tofu and toss to coat.
Serve over steamed rice with broccoli, garnished with sesame seeds and green onion.