Our Veggie Kitchen

This was quick, easy and really good. I came home for lunch and put the tofu between 2 saucers and topped it with a can of beans. The tofu was ready to cut when I got home and everything came together while the rice cooked, including the stir fried veggies (pre cut) and miso soup.



Teriyaki Tofu
1 lb firm tofu, drained
3 tbs cornstarch
2 tbs canola or peanut oil
1 tsp sesame oil
1/2 recipe teriyaki sauce (follows)

Place cubed tofu and flour together in a resealable plastic bag. Seal and shake. Meanwhile, heat oil in a large skillet over medium-high heat. When hot, add coated tofu and brown, turning only when sides are browned.

When browned on all sides, pour in the teriyaki sauce. It will quickly bubble and thicken. Stir to combine and transfer to plates or platter. Serve with veggies or rice, or just hunkered over the sink.

Note: I make a full batch of sauce and use the other half on stir-fried veggies in a separate pan.

Teriyaki Sauce
1 tbs cornstarch
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1 tsp ginger, grated or minced
1/4 tsp pepper

In a small saucepan over low heat, combine and whisk together all ingredients. Let simmer, stirring frequently, until sauce thickens and bubbles. Alternately, whisk all ingredients glass bowl and microwave until bubbly, about 5 mintues.

4 Servings: 217 cal (11g fat, 21g carbs, 8g protein)