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.

No additional tips available.

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

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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.

Teriyaki Tofu and Root Vegetables

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