Easy Teriyaki Tofu Lo Mein Food

TERIYAKI TOFU

Steps:

• Preheat your oven to 350 °F. Cut the tofu into cubes and put it in a bowl. Add two tablespoons of corn starch.
• Make sure all cubes are covered in corn starch.
• Line a baking sheet with parchment paper and place the tofu cubes on top.
• Bake for 25 minutes, tossing halfway.
• Cut the broccoli into florets and cook or steam it. I like mine still a bit crunchy and not too soft.
• Make the sauce: Place all of the ingredients into a sauce pan and cook for 3-4 minutes on medium heat until the sauce becomes thick and sticky.
• Add the baked tofu cubes and stir well. Serve over brown rice and add the broccoli as a side. Sprinkle with sesame seeds and freshly chopped green onion. Enjoy!

CRISPY TERIYAKI TOFU

Steps:

• Whisk teriyaki sauce, green onions, sherry, garlic, Sriracha sauce, and ginger paste together until smooth. Set aside.
• Place cornstarch in a gallon-sized plastic zip-top bag. Drop tofu slices into the bag, seal, and gently shake until all the tofu is coated.
• Heat olive oil in a large skillet over medium-high heat. Cook tofu for 5 minutes. Flip with tongs and cook until browned on the second side, about 5 minutes more. Transfer the tofu to a plate and wipe the skillet clean.
• Pour reserved sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return the tofu to the skillet and toss to combine. Transfer the tofu to serving plates and spoon sauce on top just before serving.

TERIYAKI TOFU

Steps:

• Mix ketchup, soy sauce, vegetable oil, and garlic together for sauce. Cube tofu. Slice yellow squash and zucchini. Marinate tofu, squash, and zucchini in sauce for approximately 5 minutes.
• Grill mixture until vegetables are done. (on a George Foreman grill I do 5 minutes, flip, 3 minutes).
• Serve over rice. Pour excess sauce over all, if desired.

MARINATED TERIYAKI TOFU

Steps:

• Drain tofu and remove from package.
• Cut tofu into 3/4 inch slices and lay out flat between paper towels.
• Put a weighted cooking sheet on top and press tofu for 30 minutes. This will remove the water from the tofu and allow it to soak up the marinade.
• While tofu is draining, mix together Tamari, rice vinegar, sesame oil, honey, and ground ginger.
• Marinade drained tofu in the mixture for at least one hour, preferably overnight.
• Spray pan with cooking spray.
• Put slices of marinated tofu onto pan, wait for first side to brown (about five minutes) and then cook on other side until browned.
• Enjoy!

FAST AND EASY TOFU LO-MEIN

Steps:

• Place tofu on a plate between paper towels and put a second plate on top with a heavy weight like a large can for a couple of minutes to press out the water. Cut tofu into to bite-size cubes. Spray large skillet with cooking spray; then heat oils in skillet over medium-high heat. Add tofu, onion and garlic and fry until golden brown, about 15 minutes. Stir occasionally to prevent burning.
• Meanwhile bring water to a boil in a medium saucepan. Add noodles from ramen packages, reserving the seasoning envelopes. Boil for about 2 minutes, just until the noodles break apart. Drain.
• Add the stir-fry vegetables to the pan with the tofu, and season with the ramen noodle seasoning packets. Cook, stirring occasionally until vegetables are tender, but not mushy. Add noodles, and stir to blend.
• Season with soy sauce to taste and serve.