Crispy Teriyaki Tofu with Stir Fried Broccoli and Carrots

How about starting the New Year with something different? Teriyaki tofu is the plan for tonight. Paired with stir fried broccoli and carrots for a veggie boost and homemade teriyaki sauce for a depth of flavor that can’t be beat! And easy? This dish is super easy to prepare – perfect for a quick dinner after work or on a busy weekend. If you have made the New Year’s resolution to eat healthier or lose weight, this dish will help you meet those goals. Who says you have to skip taste to eat healthy

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Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 2

Ingredients

14 oz block of extra-firm tofu
1 crown of broccoli, cut into flowerets
½ small onion, sliced thinly
1 carrot, thinly sliced diagonally
3 tbsp peanut oil, split

Sauce:

¼ cup soy sauce
2 tbsp sake (or water)
3 tbsp mirin
1 tbsp brown sugar
1 clove garlic, minced
1 tsp ginger, grated
1 tsp sesame oil

Slurry:

1 tbsp water
1 tsp cornstarch

Garnish:

sesame oil
sesame seeds
togarishi (optional)

Instructions

Drain the tofu and cut in half lengthwise and each piece into four.
Set the tofu on paper towels or a clean tea towel and allow to weep the excess liquid out for at least 20 minutes.
While the tofu weeps, prepare the vegetables and slurry.
In a small bowl, whisk together the soy sauce, mirin, sake (or water), brown sugar, garlic, and ginger.
Add to a small pan and heat over Medium heat until lightly simmering.
Turn off the heat and add the slurry, stirring until the sauce slightly thickens and set aside to cool.
When cool, add the sesame oil and stir to combine.
In wide frying pan, heat half the peanut oil over Medium/Medium-Heat heat.
When shimmering, add the tofu pieces and allow them to brown on each side before carefully turning, approximately 2 minutes per side.
While the tofu cooks, heat a wok or large skillet over Medium/Medium-High heat.
Add the peanut oil and swirl to coat.
When shimmering, add the broccoli and carrots, stirring occasionally to keep from burning the vegetables.
As the broccoli turns bright green, add the onion slices and stir to fry and incorporate for 2 to 3 minutes.
When the tofu is brown and crispy on all sides, plate the vegetables and arrange the crispy tofu on top.
Drizzle the teriyaki sauce over top and garnish with sesame seeds and additional sesame oil and togarishi if desired.

Drain the tofu and cut in half lengthwise and each piece into four.
Set the tofu on paper towels or a clean tea towel and allow to weep the excess liquid out for at least 20 minutes.
While the tofu weeps, prepare the vegetables and slurry.
In a small bowl, whisk together the soy sauce, mirin, sake (or water), brown sugar, garlic, and ginger.
Add to a small pan and heat over Medium heat until lightly simmering.
Turn off the heat and add the slurry, stirring until the sauce slightly thickens and set aside to cool.
When cool, add the sesame oil and stir to combine.
In wide frying pan, heat half the peanut oil over Medium/Medium-Heat heat.
When shimmering, add the tofu pieces and allow them to brown on each side before carefully turning, approximately 2 minutes per side.
While the tofu cooks, heat a wok or large skillet over Medium/Medium-High heat.
Add the peanut oil and swirl to coat.
When shimmering, add the broccoli and carrots, stirring occasionally to keep from burning the vegetables.
As the broccoli turns bright green, add the onion slices and stir to fry and incorporate for 2 to 3 minutes.
When the tofu is brown and crispy on all sides, plate the vegetables and arrange the crispy tofu on top.
Drizzle the teriyaki sauce over top and garnish with sesame seeds and additional sesame oil and togarishi if desired.