TERIYAKI GRILLED TOFU
I love tofu, but my family only likes a few of the tofu recipes I make. This is one they really enjoy, though. When the tofu is cooking, I try not to leave the grill as the tofu sometimes can go from lightly charred to being overcooked and dark in a few minutes. I have included the time for marinating the tofu in the preparation time.
Provided by TasteTester
Categories Soy/Tofu
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Coat grill rack throughly with nonstick cooking spray. Preheat grill to medium (300° to 350 ° F). Cut tofu into slices 1/2-inch thick. Place slices in a single layer in a shallow glass dish.
- In a small bowl combine teriyaki sauce, honey, oil, garlic, ginger, and salt and pepper to taste. Pour teriyaki mixture over tofu and cover with plastic wrap. Refrigerate at least 30 minutes.
- After removing the tofu from the marinade, place the leftover marinade into a sauce pan. Cook over high heat until boiling. Boil marinade until reduced and slightly thick. Turn down heat to very low and start grilling the tofu.
- Grill tofu 5-6 minutes per side, turning gently, until lightly charred and heated through, being careful not to let tofu overcook. Remove from grill. Drizzle reduced marinade over grilled tofu. Sprinkle with green onions and (if desired) red pepper flakes. Serve at once.
GRILLED TERIYAKI TOFU SKEWERS
Smoky, savory, sweet grilled teriyaki tofu skewers! Protein-packed and perfect for pairing with noodles or stir-fry. Just 9 ingredients required!
Provided by Minimalist Baker
Categories Entree Main Course
Time 1h
Number Of Ingredients 11
Steps:
- In a wide, shallow bowl or glass container, whisk together soy sauce or tamari, coconut sugar, garlic powder, rice vinegar, and sesame oil. Remove about 1/3 of the marinade (~2 ½ Tbsp if making the default number of servings) and reserve for making glaze.
- Add the cubed tofu to the dish with the marinade, stir (or cover with a lid and shake) to coat well, cover, and let sit at room temperature for 30 minutes to marinate.
- While the tofu is marinating, whisk together the arrowroot and a splash of water in a small saucepan, then add the reserved marinade. Bring to a simmer, whisking frequently until thickened to a glossy glaze - about 2-3 minutes. If it thickens too much, add a little water to thin. If it's too thin, whisk more arrowroot with water, then add to the saucepan and cook to thicken.
- Once the tofu has finished marinating, lightly oil a grill pan or grill grate and preheat to medium-high. Thread cubed tofu and red onion onto skewers, alternating with 1 piece of red onion in between each tofu cube and ending with a piece of red onion. There should be ~8 tofu cubes per skewer.
- Next, grill! Make sure as many tofu cubes as possible are making contact with the pan, and turn every 3-4 minutes, until browned and beginning to char in spots - about 10-15 minutes.
- Transfer to a serving plate, brush the reserved glaze over the tofu, and sprinkle with sesame seeds and sliced green onion (both optional). These skewers are delicious served with rice and steamed broccoli or alongside our Creamy Sesame Noodle Salad.
- Leftover grilled tofu keeps stored in the refrigerator for 2-3 days.
Nutrition Facts : ServingSize 1 skewer, Sodium 1332 mg, Sugar 13.6 g, Fiber 0.8 g, Calories 191 kcal, SaturatedFat 1.5 g, Fat 8.9 g, Protein 15.8 g, Carbohydrate 15.9 g, UnsaturatedFat 5.4 g
VEGAN BBQ TERIYAKI TOFU
Serve this easy vegan teriyaki dish at a summer barbecue. Allow the tofu to soak up the delicious flavours of the marinade before placing on the coals
Provided by Lulu Grimes
Categories Lunch, Side dish
Time 25m
Number Of Ingredients 10
Steps:
- Mix the soy sauce, soft brown sugar, ginger and mirin with 1 tsp sesame oil and brush it all over the slices of tofu. Put them in a large, shallow dish and pour over any leftover marinade. Chill for at least 1 hr.
- Heat the barbecue until the coals are glowing white, or heat a griddle pan. Mix the remaining sesame oil with the rapeseed oil and brush the courgette slices and broccoli. Barbecue (or griddle) them over the coals for 7-10 mins or until they are tender and then set aside and keep warm.
- Barbecue the tofu slices on both sides over the coals for 5 mins (or use the griddle) until they turn brown and go crisp at the edges. Serve the tofu on a bed of the veg with the remaining marinade and scatter over the sesame seeds.
Nutrition Facts : Calories 201 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 4 grams fiber, Protein 12 grams protein, Sodium 1.41 milligram of sodium
JAPANESE TERIYAKI TOFU
Great meatless teriyaki dinner. Use Tempeh in stead of tofu if you want.. I prefer Tempeh in this recipe.
Provided by Bergy
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the garlic, onion,ginger,carrot& daikon in the olive oil about 5 minutes.
- Add peppers& tofu saute 3 minutes.
- Add Teriyaki sauce, snow peas, bean sprouts& cilantro.
- Stir, cover,& simmer for 1 minute.
- Serve with rice or noodles.
MARINATED TERIYAKI TOFU
This is my take on a recipe from the Whole Foods website. I love this tofu either hot or cold! Preparation time does not include time to marinate.
Provided by SarahBee
Categories Lunch/Snacks
Time 20m
Yield 1 lb. tofu, 2-4 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 236.3, Fat 13.4, SaturatedFat 2.5, Sodium 826.1, Carbohydrate 14.9, Fiber 2.2, Sugar 10.3, Protein 18.8
GRILLED TERIYAKI TOFU BOWLS
Grilling the veggies and tofu adds so much flavor to this vegetarian dish. I recommend using a grill topper or pan to make grilling the vegetables easier. For a lower carb option, serve over cauliflower rice.
Provided by France C
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Slice tofu into 4 thick slices. Marinate in 1/3 cup of teriyaki sauce while you prepare the vegetables.
- Cut bell pepper into 4 wedges; remove core and seeds. Cut ends off zucchini, then cut each zucchini in half lengthwise. Slice pineapple into 4 wedges. Cut onion into quarters. Place vegetables and pineapple onto a large platter. Brush with olive oil and season vegetables with salt and pepper.
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Grill onions for 4 minutes, turning halfway through. Add bell pepper, zucchini, and pineapple to the grill and continue grilling, turning occasionally, until done to your liking, 8 to 10 minutes. Remove to a platter as each item finishes cooking, and cut into bite-sized pieces when cool enough to handle.
- Remove tofu from the marinade. Lightly oil the grate and grill 2 to 3 minutes per side.
- Divide hot rice between 4 bowls. Top with grilled vegetables, pineapple, and tofu. Drizzle with remaining 1/3 cup teriyaki sauce. Sprinkle with sesame seeds and serve.
Nutrition Facts : Calories 430.6 calories, Carbohydrate 48.1 g, Fat 20.6 g, Fiber 3.9 g, Protein 16.4 g, SaturatedFat 2.9 g, Sodium 1858.7 mg, Sugar 17.3 g
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