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Ingredients
The Tofu
- 14 oz tofu (extra firm or firm)
- 1 teaspoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon paprika powder
The Teriyaki
- 1/2 cup soy sauce
- 1/2 cup water
- 4 tablespoon sugar
- 1 tablespoon ginger finely chopped
- 2 garlic clove finely chopped
- 2 tablespoon cornstarch in 1/2 cup cold water
The Vegetable (optional)
- 4 carrots cut into pins
- 6-7 cups broccoli
- 4-5 cups Baby Pack Choi cut in pieces
- 2 green onion to garnish
- soybean sprouts to garnish
- coconut oil
Side dish: rice
- 2 cups rice cook according to instruction
Ingredients
The Tofu
The Teriyaki
The Vegetable (optional)
Side dish: rice
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Instructions
The Tofu
- Preheat oven to 440°F
- In a bowl mix oil, salt and paprika. Then fold in gently the tofu and marinade.
- Put tofu on a baking sheet (use parchment paper) and bake for 15 minutes. Then flip the tofu over and bake for another 15 minutes.
The Teriyaki Sauce
- Heat all ingredients, except the cornstarch, in a pot. As soon the sugar is dissolved stir in the "cornstarchwater" and cook, while stiring, for about 4 minutes until thickened.
The Vegetables
- Fry the broccoli in 1 tablespoon coconut oil in a non-stick pan for about 4 minutes and add a little salt. Put into a bowl and put aside.
- Add 1 teaspoon coconut oil in the pan and fry the carrots for about 3 minutes. Then add to the broccoli.
- Put the pak choi in the pan with 1 tablespoon water and steam covered for about 3-5 minutes. Then add the broccoli and carrots and keep warm.
The Serving
- Put half of the teriyaki sauce in a bowl and marinade the baked tofu.
- For serving place the rice in a bowl, on it the vegetables and tofu, add a little extra teriyaki sauce, on top put the green onion and soybean sprouts.
- Yum yum!
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Tofu: unused tofu remains more durable by placing it in a fresh box with tap water. Daily water change increases durability.