Makes 4 servings.
I do think that this well-seasoned dish paired with any grain makes for a satisfying and nutritious vegetarian meal. The glaze can be made at any time and refrigerated.
I tested this recipe with firm tofu. I prefer it to the extra firm since it’s lighter.
Two 14 ounce packages firm or extra firm organic tofu, drained
INGREDIENTS FOR TERIYAKI GLAZE:
½ cup low sodium soy sauce
2 tablespoons mirin
2 tablespoons dark brown sugar
2 garlic cloves, finely chopped
1 inch ginger, grated
1 teaspoon sesame oil
1/3 cup water
TO MAKE THE GLAZE:
In a small saucepan combine all the ingredients.
Bring to a boil and continue boiling until sauce is reduced by half, about 10 minutes
Slice the tofu in half horizontally to make them half as thick, then vertically to make 4 equal pieces. Place on a cutting board on many layers of paper towels and place more paper towels on top of the tofu. Cover with another board to extract more liquid.
Preheat the oven to 400F
In an ovenproof dish large enough to hold the tofu in a single layer spread 2-3 tablespoons glaze. Lay the tofu on top and spoon the remainder of the glaze coating them.
Bake until bubbly, 15-20 minutes.