Ingredients
- 1 (14 ounce) package extra firm tofu, drained, pressed, and cut into 1-inch pieces
- 1 tablespoon soy sauce
- 1 tablespoon canola oil
- 1 tablespoon cornstarch
- ¼ teaspoon pepper
- ¼ cup water
- ⅓ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger
- 1 garlic clove, minced
- 2 tablespoons chilled water
- 1 tablespoon cornstarch
- Cooked rice
- Steamed veggies of your choice
- Chopped scallions
- Sesame seeds
- Egg free Kewpie (optional)
Method
- preheat the oven to 200° and line a baking sheet with parchment paper.
- Place the tofu into a medium bowl and add the soy sauce, oil, cornstarch, and pepper. Toss to coat the tofu.
- Arrange the tofu pieces in a single layer on the baking sheet.
- Bake for about 30 minutes, turning halfway through, until browned and crispy.
- While the tofu bakes, prepare the sauce. Stir ¼ cup of water, brown sugar, soy sauce, rice vinegar, mirin, sesame oil, garlic, and ginger together in small saucepan.
- Place the saucepan over medium heat and bring the sauce to a simmer.
- Lower the heat and allow it to simmer for 10 minutes, until reduced by about ⅓.
- Stir the chilled water and cornstarch together in a small bowl or cup. Stir the mixture into the sauce and allow it to simmer for about 1 minute more, until it thickens up a bit.
- Remove the pot from the heat.
- When the tofu is finished cooking, add it to the pot and stir to coat the tofu with sauce.
- Serve with steamed rice, steamed veggies of your choice, top with chopped scallions, sesame seeds and a drizzle of kewpie (optional)
Product used in recipe
- Obento - Mirin Seasoning
