Tofu Teriyaki Bites Recipes

Steps:

• Drain tofu, place on a plate, and stack heavy plates on top of it to drain any extra moisture, at least 15 minutes. Slice into 24 bite-size pieces.
• Combine flour, cornstarch, salt, and pepper in a gallon-size resealable plastic bag. Toss tofu into bag, seal completely, and shake to coat. Transfer tofu pieces to a plate, shaking off any excess flour.
• Pour vegetable oil into a skillet; heat on medium-high until just smoking. Cook tofu, turning often, until golden brown on all sides, about 5 minutes per side.

Steps:

• Whisk teriyaki sauce, green onions, sherry, garlic, Sriracha sauce, and ginger paste together until smooth. Set aside.
• Place cornstarch in a gallon-sized plastic zip-top bag. Drop tofu slices into the bag, seal, and gently shake until all the tofu is coated.
• Heat olive oil in a large skillet over medium-high heat. Cook tofu for 5 minutes. Flip with tongs and cook until browned on the second side, about 5 minutes more. Transfer the tofu to a plate and wipe the skillet clean.
• Pour reserved sauce into the skillet and cook until slightly thickened, about 2 minutes. Remove from heat. Return the tofu to the skillet and toss to combine. Transfer the tofu to serving plates and spoon sauce on top just before serving.

Steps:

• Preheat the oven to 350 degrees F.
• For the sesame tofu bites: In a food processor, add the tofu, almonds, pumpkin seeds, ground flaxseed, soy sauce, sesame oil, garlic, ginger and sundried tomatoes. Pulse until the mixture comes together, but still has some texture, 8 or 9 pulses. Be careful not to over process.
• Roll the mixture into 1-teaspoon balls using clean hands.
• On a small plate, roll each ball in the sesame seeds to coat and then place on a baking sheet.
• Bake for 15 to 20 minutes until golden brown.
• For the teriyaki sauce: Place the finely grated ginger, sesame oil and garlic in a small saucepan and warm through over a low heat for about 1 minute. Then add the soy sauce, mirin, brown sugar and rice vinegar. When the sugar has dissolved, pour in the cornstarch slurry and continue to stir over low heat for a couple of minutes until thickened and glossy.
• When the tofu balls are cooked, remove them from the oven. Pour the sauce onto a serving platter.
• Arrange the sesame tofu bites on top of the teriyaki sauce.
• Sprinkle over the cilantro and scallions.
• Serve with cocktail sticks on the side.

Steps:

• In a medium mixing bowl, whisk together all of the ingredients except the tofu.
• Add the tofu to the marinade.
• Cover the bowl and refrigerate for 2 to 4 hours.
• Stir the marinade after 1 hour.
• Preheat the oven to 375°F.
• Line a 9x13-inch casserole or baking pan with aluminum foil.
• With a slotted spoon or tongs, remove the tofu cubes from the marinade and arrange them in the casserole or on the pan.
• Bake until the tofu is firm and toasty brown, about 20 minutes.
• Remove the pan from the oven and let cool slightly.
• Transfer the tofu cubes to a serving platter.
• Insert a frilly toothpick into each cube of tofu.
• Cover and keep warm until ready to serve.