Gluten-Free Teriyaki Tofu
This gluten-free teriyaki tofu recipe can be made in under 30 minutes. It is delicious, low GI and incredibly easy to make.
Ingredients
For The Tofu
- 360 g Organic Nigari Tofu I got mine from Top Soya
For The Marinade
- 4 tbsps coconut aminos
- 1.5 tbsps pure sesame oil
- 1 tsp garlic minced
- 1/2 tsp ginger grated
- 1/2 tsp agave
- 1 red chilli chopped
- 1/4 tsp Himalayan Pink salt
- Black pepper to taste
- 1-2 tsp Koon Yick Chilli Sauce OPTIONAL
- Sichuan peppercorn OPTIONAL
Instructions
- Cut the tofu piece in half and score it at the front and the back
- Place it in an empty container
- In a small bowl, mix all the ingredients for the marinade together and pour it over the tofu in the container
- Tighten the container with the lid and give it a good shake for the marinade to absorb into the tofu
To Bake/Roast
- Roast this in the oven for 15-20 minutes at 175 degrees
To Pan-Fry
- Pan fry this over low to medium heat until the surface crisps up and turns golden brown. It can easily burn so keep a look out.
- You can serve this with any of the grains mentioned above
- Garnish this with sliced spring onions, wakame (Japanese seaweed), sesame seeds and dried garlic