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Teriyaki Tofu with Cremini Mushrooms

January 13, 2014

Here’s a great vegetarian meal that is not only satisfying, but delicious as well. The sweet teriyaki glaze is the perfect amount of sweet and savory to coat the slabs of tofu. Tofu might seem intimidating to cook, but it is such a great protein source and really absorbs all the surrounding flavors. I’ve definitely had my share of spoiled recipes from overcooking the tofu, or not draining out enough water. The trick is to remove the tofu from the container, drain the water out and just let the tofu sit room temperature in between large sheets of paper towels. I like to put something heavy on the tofu like a baking sheet with a book on top to allow the moisture to come out. Replace the paper towels often and let it sit for 10-15 minutes. After most of the water is drained out, then cut the tofu into blocks. Another important tip is to buy firm or extra firm tofu. Save the silken tofu for recipes you can use to blend the tofu into (tofu cheesecake anyone?) without having to worry about it falling apart on you.

Teriyaki Tofu with Cremini Mushrooms

Serves 4


  • 2 packages of firm tofu, sliced into cubes
  • 2 tablespoons fresh ginger
  • 2 tablespoons minced garlic
  • 1/4 cup soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon red pepper flakes
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1 cup chicken broth
  • 2 tablespoons vegetable oil
  • 8 ounces fresh cremini mushrooms, sliced 1/4 inch thick
  • 2 bunches of arugula


1. Press tofu: Take tofu out of container and drain water. Lay on a double layer of paper towels. Cover with more paper towels and press down with something heavy. Let drain for 15 minutes

2. Whisk sauce ingredients together: ginger, garlic, soy sauce, rice vinegar, red pepper flakes, sugar, cornstarch and chicken broth.

3. In a large skillet, heat oil over medium high heat. Cook tofu until golden brown on the outside (5 minutes each side) and transfer to a plate

4. Heat remaining oil and cook mushrooms until cooked through. Add sauce and return tofu to pan. Gently toss and serve immediately with a handful of arugula.

2 Comments leave one →
  1. Sherilyn permalink
    January 23, 2014 2:05 pm

    This looks good! I’m going to make it this weekend!


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