Read more: Teriyaki Tofu Fingers

Hello, friends! Happy Spring! We have been seeing glimmers of springtime here in the Bay Area. Although it rained all day yesterday, we had a couple of gorgeous sunny days this week. Beautiful flowers are also blooming all over! I got to go out twice in my backyard during those two days of cool evenings. Once the freezing days are finally over, I am excited to play in my backyard once again. Wishing you lovely spring days ahead!

Teriyaki Tofu Fingers

Here is a delicious tofu recipe that is easy to make, filling and vegan. The teriyaki sauce is on the lighter side. No need to make a slurry as the cornstarch used in frying the tofu will thicken the sauce. Please also see my notes below.

INGREDIENTS

• 1 lb firm or extra tofu
• Nori strips (about 1-2 roasted seaweed sheets)
• About 1/2 cup cornstarch (to coat the tofu)
• 3 TBSP soy sauce
• 1 TBSP oyster sauce
• 1 TBSP rice vinegar
• 1 TBSP honey (Or use date syrup instead of honey)
• 1/4 c water
• Neutral oil for frying (about up to 8 tablespoons)
• Optional: 1/2 TSP minced ginger and/or 1/4 TSP minced garlic
• Sesame seeds and sliced green onion (for toppings)

HOW TO MAKE

• 1. Pat the tofu dry with a paper towel then cut the tofu lengthwise into thick strips.
• 2. Wrap the tofu in nori (roasted seaweed) strips. Seal the ends with water.
• 3. Coat the tofu wrapped in seaweed with cornstarch.
• 4. Fry the tofu until brown.
• 5. Mix together in a bowl then set aside:
  • 3 TBSP soy sauce
  • *1 TBSP (vegan) oyster sauce
  • 1 TBSP rice vinegar
  • *1 TBSP honey
  • 1 tsp minced garlic and/or ginger, if using
  • 1/4 c water
• 6. Fry the tofu until golden brown.
• 7. Pour in the sauce and simmer for about 2-3 minutes over high heat or until the sauce is thickened and fully reduced.
• 8. Place on a plate and sprinkle with sesame seeds and/or green onions (optional).

MY NOTES

1. This recipe is guaranteed a keeper as I made this twice already. I used date syrup instead of honey the first time. It works! Date syrup is great as a sweetener in place of sugar that is gentler on the blood sugar as it does not cause it to spike. (I am not a nutritionist or medical doctor. Please do your own research on this!)
2. The amount of cornstarch might seem a lot in this recipe. It would not be all used up but instead, it would be used to dredge the tofu, creating a crispy outer crust.
3. It is really important to use firm or extra firm tofu. Softer tofu will not work.
4. I only use lower sodium soy sauce in my cooking. If you want a darker teriyaki sauce, use a combination of 1 TBSP dark soy sauce and 2 TBSP regular or low sodium soy sauce. Dark soy sauce has a very high amount of sodium which is why I do not use it. It is mainly to deepen the color of the dish.
5. I used vegan oyster sauce in this recipe to keep this dish vegan (although I am not vegan). It did not compromise the taste. The brand I found also has much lower sodium than the regular oyster sauce.