A 3-ingredient teriyaki sauce makes a quick & healthy one-pan meal with crispy, golden tofu.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
- 6 tbsp soy sauce
- 4 tbsp honey
- 4 cloves garlic minced
- 1 12- oz 350-gram block of firm tofu (preferably previously frozen, see above), cut into bite-sized pieces or fingers.
- 3 tbsp cornstarch
- 1/4 cup cooking oil
- 1 carrot julienned or thinly sliced
- a few handfuls of greens spinach, chard, bok choy - whatever you like
Whisk soy sauce, honey and garlic together in a shallow baking dish. Add tofu and turn to coat. Marinate it for at least 15 minutes.
Place cornstarch on a small plate. Heat oil in a heavy skillet over medium-high heat. Pick up one piece of tofu at a time, let excess marinade drip off (reserving marinade). Dredge in the cornstarch to coat on all sides, shaking off excess. When oil is shimmering hot, fry tofu in single layer, flipping only when it releases easily from the pan. Fry on all sides, then transfer to a plate. Add vegetables to same pan and cook, stirring frequently, until crisp-tender. Return tofu to pan and along with remaining marinade and toss to coat. Cook a minute or two until sauce thickens.