TERIYAKI TOFU chilling in a pineapple by vegantraveleats
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1 14 oz firm or extra firm tofu, pressed (I just bought this press from Amazon and I love it!)
1/4 cup corn starch
1/2 tsp salt
½ tsp white pepper
½ tsp ground ginger
1 12 oz bottle of your favorite vegan teriyaki sauce, or homemade if that’s your jam
3 tbs Oil
Preheat the oven to 375
Cut the tofu up into ½ inch cubes.
Mix together the corn starch, salt, ground ginger, and white pepper on a large plate, and toss tofu in the mixture, shaking off excess
Heat an oven-safe skillet over medium-high heat and when its nice and hot add 3 tbs oil. Let that heat up for a minute then add tofu cubes.
Cook for 5 minutes, flipping halfway so it gets a nice sear on both sides. Off the heat, and pour most of the teriyaki sauce on the tofu, reserving about ½ cup for serving. Flip the tofu in the sauce so it gets nice and coated, then place in the oven.
Bake for 15 minutes, remove from the oven, flip each piece of tofu, spoon some of the sauce in the pan onto the tofu then return to the oven, bake for another 10 minutes and serve!