Crispy Tofu with Blueberry-Teriyaki Glaze (GF, V)

Source: California Giant | Serves: 2 | Time: 45 min

Changes: replaced tamari with coconut aminos; replaced cornstarch with tapioca flour; replaced ginger with allspice;

Ingredients

Tofu

1 (14 oz) package extra firm #tofu, drained, pressed, and cut into 1-inch cubes

2 tbsp coconut aminos

2 tsp olive oil

1 tbsp tapioca flour

Blueberry Teriyaki Sauce

¼ cup water

¼ cup coconut aminos

2 tbsp coconut sugar

1 tbsp rice vinegar or white wine vinegar

1/2 tsp allspice

⅓ cup #blueberries

Additional 2 tbsp water, reserved

1 tbsp cornstarch, reserved

Serve with

Rice (I used Full Green cauliflower rice)

Pickled or raw veggies (The recipe recommended cucumbers and carrots. I used pickled Brussels Sprouts)

Instructions

Start by making the crispy tofu. Preheat the oven to 400F and line a sheet pan with parchment paper. In a small bowl, mix together the crispy tofu ingredients. Lay the tofu on the tray and bake in the oven for 30 minutes.

While the tofu cooks, make the teriyaki sauce. Add all the ingredients (except the cornstarch and water) into a small saucepan and cook over medium heat until the sauce reduces to about 1/3 in size - about 10 minutes.

In a small bowl, mix together the water and cornstarch. Pour into the saucepan that is cooking the teriyaki sauce, and stir for about 1 minute - the sauce will thicken. Remove from heat.

Once the tofu has cooked, add the tofu into the pot with the teriyaki sauce and mix well so that the tofu is evenly coated with the sauce. Serve with rice and veggies. Enjoy!