Nutritional Values
Recipe Type:
Veg
kcal
min
Ingredients:
400g firm tofu, drained and pressed
1/4 cup low-sodium soy sauce or tamari
2 tablespoons rice vinegar
2 tablespoons honey or maple syrup
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon cornstarch
2 tablespoons water
Sesame seeds and chopped green onions for garnish (optional)
Banane Ki Vidhi
- Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the tofu: Cut the pressed tofu into cubes or slices, depending on your preference.
- Prepare the marinade: In a bowl, whisk together the low-sodium soy sauce or tamari, rice vinegar, honey or maple syrup, grated ginger, and minced garlic.
- Marinate the tofu: Place the tofu cubes or slices in a shallow dish or a resealable plastic bag. Pour the marinade over the tofu, ensuring it’s evenly coated. Let it marinate for at least 15-20 minutes, or longer if time allows.
- Make the glaze: In a small saucepan, mix together the cornstarch and water until smooth. Add the marinade from the tofu to the saucepan. Heat over medium heat, stirring constantly, until the mixture thickens into a glaze. Remove from heat and set aside.
- Bake the tofu: Place the marinated tofu on the prepared baking sheet in a single layer. Bake in the preheated oven for 20-25 minutes, flipping halfway through, until the tofu is golden and crispy.
- Glaze the tofu: Once the tofu is baked, brush or drizzle the glaze over the tofu. Return it to the oven and bake for an additional 5-7 minutes, or until the glaze is sticky and caramelized.
- Garnish and serve: Sprinkle sesame seeds and chopped green onions over the baked teriyaki tofu for garnish, if desired. Serve hot with rice or quinoa and steamed vegetables.
