Japanese Cooking - Contemporary & Traditional by Miyoko Nishimoto Schinner

Author:Miyoko Nishimoto Schinner [Schinner, Miyoko Nishimoto]
Language: eng
Format: mobi, epub
Tags: Cookbooks, e-store_retail, Correct Metadata, Vegan, Best cookbooks
Publisher: Healthy Living Publications
Published: 1999-08-01T04:00:00+00:00

Yield: 4 servings

Tofu with Teriyaki Sauce

Teriyaki Dofu

1 pound firm tofu, sliced into 4 pieces about ½ inch thick

Cornstarch for coating tofu

3 to 4 tablespoons oil

4 tablespoons soy sauce

3 tablespoons mirin

1 to 2 tablespoons FruitSource, sugar, evaporated cane juice, or light maple syrup

2 tablespoons chopped green onions

Tofu in a crispy coating is seasoned with teriyaki sauce.

Yield: 4 servings

Coat the tofu slices generously with cornstarch. In a small skillet, heat the oil and fry the tofu slices in it until browned on both sides. Pour out any remaining oil. In the same skillet, combine the soy sauce, mirin, and sweetener, and bring to a boil. Turn off the heat. Toss the tofu in this sauce to coat, and then remove from the pan. Serve immediately.

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