Tofu With Homemade Teriyaki Sauce and Cucumber-Bean Sprout Salads (V/GF)

You say Teriyaki? I am all in! Before I became vegan chicken in teriyaki sauce used to be my top favorite dish! However, I never thought that making your own teriyaki sauce can be that easy!  Today, I am making tofu baked in the oven, glazed with homemade Japanese Teriyaki sauce, and served with homemade cucumber and bean-sprouts salads. Also, I am explaining how to correctly prepare black rice. See the recipe below and check the video on how I made it. You are going to love it! 

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 INGREDIENTS

This recipe is for 2 meals

Tofu

  • 400 g tofu

  • 1 Tbsp soy sauce

  • 1 Tbsp flaxseed oil

  • 1 Tbsp tapioca powder

  • 1 tsp white pepper

Homemade Teriyaki Sauce

  • 1/4 cup water

  • 1/3 cup soy sauce

  • 3 Tbsp coconut sugar

  • 4 Tbsp rice vinegar

  • 1 tsp sesame oil

  • 1 tsp minced/grated fresh ginger

  • 1 garlic clove 

  • 1 Tbsp arrowroot powder
     

Black rice:

  • 200g black rice soaked overnight 

  • 1 later water 

Cucumber-Bean Sprout Salads

  • Half cucumber

  • 100g bean-sprouts

  • 1 bell pepper 

  • a bunch of coriander

  • a couple of chives/spring onion

  • 1/2 lime juice

  • 2 Tbsp vegetable oil

 

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NOTES:

  • The water you will squeeze out of tofu, the more sauce it will absorb

  • Check my video above to see how I have done it

Baking Sheet Set of 2, Stainless Steel Baking Pans

From:

25.99 EUR

Stock Pot with Ultra Nonstick Ceramic and Titanium Coating

From:

39.99 EUR

Food Processor 

From:

59.99 EUR

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Fry Pan

From:

29.99 EUR

DIRECTIONS 

  • Begin with cooking the overnight soaked rice in the cooking pan for around 30-40 minutes until the rice softens
     

  • Preheat the oven with 200 °C

    Preparing Tofu

  • Take a piece of the tofu and try to drain the water carefully wrapping it into a towel. After that cut tofu into 1 cm cubes and transfer into a mixing bowl 

  • In the same mixing bowl add soy sauce, sesame oil, tapioca powder, and the white pepper. Toast it a couple of times to mix it up

  • Take a baking sheet and put on the baking paper. Layout the tofu pieces leaving a little bit of space between each cube. Place it into the preheated oven and bake it for 30 minutes until lightly brown
     

      Preparing Teriyaki Sauce

  • In a medium bowl add water, soya sauce, coconut sugar, rice vinegar, sesame oil, ginger, garlic, arrowroot powder. Gently mix it all together

  • Place a frying pan on the medium heat and add the sauce. Once it starts to simmer, put the heat to low. Place the lid on and let it simmer for 10 minutes
















    Preparing Salads

  • Take a bowl with ice-cold water and add bean-sprouts. Set it aside for a moment

  • Cut the bell pepper into pieces, remove the seeds, and slice it into small wedges. Transfer them into a salad bowl 

  • Peel off the skin of the cucumber. Then with the same peeler or use the knife, continue to peel the cucumber, trying to make thicker slices. Add them into a salad bowl

  • Roughly chop chives and coriander. Transfer them into a salad bowl

  • Take the bean-sprouts and get rid of all the water. Add bean-sprouts into the mixing bowl
     

  • Squeeze half of the lime juice and drizzle over the salads. Roughly mix all the ingredients together until well combined













    Finishing up Tofu

  • At this moment tofu and rice should be ready. Turn off the heat of teriyaki sauce. Transfer all tofu into the sauce, mix it up altogether and place the lid on top, allowing the sauce to be absorbed into tofu. Keep it for at least a minute. 
     

  • Serve it on the place, dividing everything into roughly 3 equal pieces. 1/3 Tofu, 1/3 of rice, 1/3 of salads
     

  • Don't forget to make a picture tagging @practicalwellnesscom on your social media. Enjoy! 

See more recipes from Practical-Wellness: 

Homemade Vegan Bread 
Homemade Crackers