Vegan Teriyaki Tofu

Ingredients

• 1-2 Tablespoons oil (14g)
• 400g firm tofu, chopped
• 236.59ml low-sodium soy sauce (reduced)
• 59.15ml rice vinegar
• 1 Tablespoon sesame oil (reduced)
• 110g coconut sugar (or other natural sweetener)
• 1 1/2 teaspoons ground ginger
• 2 cloves garlic, minced
• 3 teaspoons cornstarch + 3 teaspoons water (mixed together to make a cornstarch slurry)
• 1/4 – 1/2 teaspoon crushed red pepper flakes
• 1 green onion, chopped, for garnish
• 3 cups hot cooked quinoa or brown rice
• Steamed veggies, optional

Instructions

1. Heat oil in a skillet over medium-high heat. Add tofu and cook until browned on all sides. Remove to a plate and cover.
2. In the same skillet, combine the soy sauce, rice vinegar, sesame oil, coconut sugar, ginger, garlic, and bring to a low boil. Boil for 1 minute.
3. Stir in cornstarch slurry and cook until the sauce thickens.
4. Add tofu back to the skillet, tossing to coat.
5. Serve garnished with green onion over quinoa or brown rice, with steamed veggies on the side.