Teriyaki Tofu 
Easy teriyaki tofu with a homemade glossy sauce! It’s practically begging for some steamed rice and vibrant veggies on the side.
Ingredients
- 14 ounces extra firm tofu
- 3 Tablespoons cornstarch
- 3 Tablespoons olive oil
Teriyaki Sauce
- ½ cup low sodium soy sauce
- ¼ cup oyster sauce
- ½ Tablespoon minced ginger
- 1 Tablespoon minced garlic
- 2 Tablespoons honey
- 2 Tablespoons sesame oil
- 1 ½ Tablespoons rice vinegar
- ½ Tablespoon brown sugar
Optional Garnish
- sesame seeds
- sliced green onion
Things You’ll Need
Before You Begin
- Extra firm tofu is ideal for this recipe because it holds its shape and absorbs the flavors of the sauce well, though firm will also do the trick. Soft/silken tofu won’t hold its shape as well when stir fried.
- When stir frying tofu, you will want to get more liquid out than simply squeezing with your hands will allow. To do this, Chef Antoine recommends planning enough time ahead to expel the liquid. If you prepare the tofu for draining in the morning, you can eat your teriyaki tofu that night. You can also prepare it the night before. The instructions below will explain.
Instructions
Early in the Day
- Begin by wrapping the tofu in paper towels, gently squeeze to remove excess moisture. Place tofu on a baking pan and place something like a cookbook on top. You don’t want to smash the tofu, but you want enough pressure on it so that more liquid is expelled. Be firm but gentle, you don’t want to break it. Let sit for 3 hours then remove from paper towels, wrap in fresh, dry paper towels, then gently squeeze again. Replace the cookbook and wait another 2-3 hours.
14 ounces extra firm tofu
- This can be done overnight as well.
When Ready to Cook
- Cut tofu into 2-inch cubes and place in a large mixing bowl. Sprinkle with cornstarch and toss to coat. Set aside.
3 Tablespoons cornstarch
- Prepare the sauce by adding all sauce ingredients to an immersion blender. Blend until smooth.
1/2 cup low sodium soy sauce,1/4 cup oyster sauce,1/2 Tablespoon minced ginger,1 Tablespoon minced garlic,2 Tablespoons honey,2 Tablespoons sesame oil,1 1/2 Tablespoons rice vinegar,1/2 Tablespoon brown sugar
- Heat olive oil in a wok or skillet over medium-high heat until shimmering. Should be hot but not smoking.
3 Tablespoons olive oil
- Add tofu and toss continuously until lightly browned.
- Add the sauce and toss to coat. Bring the mixture to a boil and turn the heat down to medium. Cook for 5-10 minutes or until the sauce thickens.
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Do note that this recipe is best enjoyed fresh, as the tofu will continue to soak up the sauce as it sits in the refrigerator. It’s still perfectly good to reheat and eat later on, but it likely won’t be as saucy.
- Reheat your tofu in a 375F oven for around 10–15 minutes or until warmed through.
Morning Star Meatball Sliders
Makes: 6 servings
INGREDIENTS:
- 24 ounces jar of marinara sauce
- 12 oz frozen meatballs (dinner size)
- 12 Hawaiian rolls or dinner rolls
- 1 tablespoon butter, melted
- 2 teaspoons minced garlic
- 2 teaspoons Italian seasoning
BEFORE YOU BEGIN:
You don’t have to thaw out the meatballs, but you can if you want to. Most frozen bags of meatballs will have cooking instructions on the back, we just simmered ours in marinara until cooked through.
EQUIPMENT:
INSTRUCTIONS:
- Preheat oven to 350 F and line a baking sheet or pan with parchment paper, using enough excess to use as handles later.
- Add marinara and meatballs to the skillet and bring to a boil over medium high heat. Reduce heat to low and simmer, covered, for 10-15 minutes, or until meatballs are cooked through.
- Place rolls on parchment lined pan. Use a paring knife to cut a hole in the top of the rolls. Don’t cut all the way to the bottom, you need some “cushion” in there to hold the filling.
- Mix the garlic with the melted butter and brush it onto the rolls, inside and out.
- Fill each cavity with mozzarella cheese and top with a little marinara and a meatball, nesting it snugly into the hole.
- Top the rolls generously with more mozzarella cheese. Sprinkle with Italian seasoning.
- Bake in preheated oven for 10-12 minutes, or until cheese is melted and just starting to lightly brown.
EXPERT TIPS & FAQS:
| While slider buns have become a popular item, you actually don’t want to but pre-split buns for this recipe. Be sure to get dinner rolls or Hawaiian rolls since you’ll be carving a hole in the top! To make it easier to fit the meatballs, and for a uniform appearance, use something small and round to enlarge and round out the holes. We used a mini mason jar. |
Substitutions
- If you prefer to make homemade, you can try our meatballs and marinara recipe! We also have homemade Hawaiian rolls if you want to go all out.
SERVING
You can keep these warm in the oven on the warm setting, covered in foil. Another option is to add a small amount of water and a couple of layers of aluminum foil to the bottom of a crockpot, then add the sliders, cover the crock, and turn on the warm setting.
Serve with extra marinara for dipping.