Teriyaki Tofu and Root Vegetables Recipe

Name: Teriyaki Tofu and Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups apple juice or cider; 1/4 cup tamari or soy sauce; 2-inch piece ginger, peeled and cut into 3 pieces; 3 cloves garlic, peeled; 2 Tbs. maple syrup; 1 lb. extra-firm tofu; 2 medium carrots, peeled and cut into 1-inch pieces; 1 medium parsnip, peeled and cut into 1-inch pieces; 5-inch chunk daikon, peeled and cut into 1-inch pieces (see glossary, p. 99); 1 Tbs. vegetable or peanut oil; water; 1 Tbs. sesame seeds; 2 Tbs. chopped fresh cilantro

Servings: persons

1 1/2 cups apple juice or cider
1/4 cup tamari or soy sauce
2-inch piece ginger, peeled and cut into 3 pieces
3 cloves garlic, peeled
2 Tbs. maple syrup
1 lb. extra-firm tofu
2 medium carrots, peeled and cut into 1-inch pieces
1 medium parsnip, peeled and cut into 1-inch pieces
5-inch chunk daikon, peeled and cut into 1-inch pieces (see glossary, p. 99)
1 Tbs. vegetable or peanut oil
water
1 Tbs. sesame seeds
2 Tbs. chopped fresh cilantro

1
Bring large pot of lightly salted water to a boil.
2
In medium saucepan, combine apple juice, tamari, ginger, garlic and maple syrup.
3
Place tofu on its side and cut into 4 even slabs.
4
Cut each slab on diagonal into triangles.
5
You should have 8 triangles.
6
Add tofu to saucepan and bring liquid to a boil.
7
Reduce heat and simmer 10 minutes.
8
Remove tofu, set on plate and pat dry.
9
Reserve marinade.
10
Add carrots, parsnip and daikon pieces to boiling water.
11
Cook until vegetables are just tender, about 8 minutes.
12
Drain and set aside.
13
In large nonstick skillet, heat oil over medium-high heat.
14
Add tofu and cook until golden brown, about 3 minutes per side.
15
Remove to plate.
16
Pour reserved marinade into skillet and bring to a boil.
17
Add dissolved arrowroot and stir continuously until mixture thickens, about 1 minute.
18
Stir vegetables and tofu into glaze and toss to coat.
19
Transfer mixture to serving platter or 4 individual plates.
20
Sprinkle with sesame seeds and cilantro and serve.

541

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups apple juice or cider, 1/4 cup tamari or soy sauce, 2-inch piece ginger, peeled and cut into 3 pieces, 3 cloves garlic, peeled, and more.

Yes, Teriyaki Tofu and Root Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Teriyaki Tofu and Root Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions