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Marinated Teriyaki Tofu

Published Wednesday, 07 September, 2011 by Arden

ACTUALLY AMAZING. AND OH SO EASY. DAMN. UR WELCOME.

55%

Ingredients

  • 1 block of Extra Firm tofu
  • No Measurements, just want you feel right...
  • Equal Parts Rice vinegar and Soy Sauce
  • 2 teaspoons of Agave nectar (TRADER JOES HAS IT)

Method

Take tofu out of box and cut it into seven slices long ways. Then cut each long slice in half, lay on two plates each little slice of tofu, separated from each other. Layer paper towels or regular towels on top and press really really hard, for about 3 minutes. Flip over and repeat... With each plate. This may get tiring but it's totally worth it.

Heat a pan up with some oil in it... like 1 tablespoon.

Try to squeeze each and every slice of tofu onto the surface of that pan once it's hot.

You may have to eat 2-3 pieces of tofu for this to work, unless you have a big pan.

Fry the tofu until lightly browned and then flip! turn heat down, and pour sauce on top of tofu... this will be loud!!

Ok here's the hard part...when the other side is cooked and the tofu is darkkkk brown..... You have to take it out, put it on a plate (make sure it's a dry plate...you can use one from before).... AND THEN PUT IT AWAY. Don't eat it. REFRIDGERATE once theyre cooled down. The extra night makes the marinade sit in sooooo intensely and it's like the best thing ever ever everrrrrr

you can probably eat it right away but I'm telling you... Cold: this tofu shines.

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  • Thanks, Carolina for uploading this recipe on www.studentrecipes.com

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