Teriyaki Tofu Casserole

  • 10 Feb - 16 Feb, 2018
  • Mag The Weekly
  • Cookery


· 10oz. organic tofu (extra-firm or super firm), cubed

· 12 oz. combo of snow peas, baby carrots and broccoli florets or 1 bag of stir-fry vegetables

· 3 cups cooked rice

For teriyaki sauce:

· ¾ cup low-sodium soy sauce

· ¾ cup water

· ¼ cup pure maple syrup, coconut sugar or pure cane sugar

· ½ tsp ground ginger or 1tsp freshly grated

· ½ tsp garlic powder or 1 garlic clove, minced

· 2tbsp cornstarch + equal amount of water


Preheat oven to 200°C. To prep tofu, drain, place between a clean folded dish towel and place a medium pot on top for about 10 minutes to remove excess water. If using super firm tofu, skip this step. Cube into ¾-1 inch cubes. To make teriyaki sauce, add soy sauce, water, maple syrup, ginger and garlic in a small saucepan, bring to a boil, reduce heat and cook on low flame for a minute. In a small bowl, mix together cornstarch with water until smooth. Add the mixture to the teriyaki sauce and cook for another minute or until the sauce thickens. Remove from heat, cover and set aside.

In a medium sized bowl, add tofu with about three-fourth cup of the sauce and gently toss to coat. Line a rimmed baking sheet with parchment paper. Spread the tofu evenly on the sheet. Place in the oven on middle rack and bake for about 40 minutes. Turn down oven to 1750°C. Steam the veggies using a bamboo steamer or whatever is your preferred method. In a casserole dish, combine rice, veggies, tofu and more sauce, leaving a little extra for serving, and mix well to coat. Place the dish in the oven for about 10-15 minutes to heat through if needed.