Crispy Teriyaki Tofu



14 ounce pack of firm tofu (to be cut into 1 inch pieces)

1 tablespoon soy sauce

1 tablespoon oil of choice

1 tablespoon cornstarch

¼ teaspoon white or black pepper


¼ cup water

⅓ cup soy sauce

3 tablespoons brown sugar

2 tablespoons rice vinegar

1 teaspoon sesame oil

1 teaspoon grated ginger

1 garlic clove diced

2 tablespoons cold water

1 tablespoon cornstarch



Preheat the oven to 200°C

Place the tofu into a medium bowl and add the soy sauce, oil, cornstarch and pepper. Toss to coat the tofu.

Arrange the tofu pieces in a single layer on a baking sheet.

Bake for about 30 minutes, turning halfway through, until browned and crispy.

While the tofu bakes, prepare the sauce. Stir ¼ cup of water, brown sugar, soy sauce, rice vinegar, sherry, sesame oil, garlic, and ginger together in small saucepan.

Place the saucepan over medium heat and bring the sauce to a simmer.

Reduce the heat and allow it to simmer for 10 minutes, until reduced by about ⅓.

Stir the cold water and cornstarch together in a small bowl or cup. Stir the mixture into the sauce and allow it to simmer for about 1 minute more, until it thickens up a bit.

Remove the pot from the heat.

When the tofu is cooked, add it to the pot and stir to coat the tofu with sauce.

Serve with rice, steamed vegetables and sprinkle with sesame seeds