Quick Tofu Teriyaki

For the marinade:

4 cloves minced garlic

juice from 1/4 cup peeled and grated ginger

2 T. maple syrup

1T shoyu

1 T umeboshi paste

1/2 c. apple juice

- In a blender, combine all above ingredients with 1/2 c. water and blend until smooth.


-  Slice 1 lb. firm or extra firm tofu into 3 or 4 slabs of equal thickness
- Combine the tofu with the marinade into a saucepan and bring to a boil.  Simmer, covered for 35-minutes.
-  Drain tofu, reserving marinade, and blot with paper towels (or side rag) to absorb excess moisture.
- Coat tofu with some Oat Flour (shake off excess)
- In a medium skillet, heat oil and pan fry tofu over medium-high heat until golden on both sides.
- After tofu is cooked, drain any excess oil out of the pan and place tofu in a warmed oven to keep warm.
- Place marinade in blender with 2tsp. Kuzu and process until smooth
-Pour the blended mixture into the pan and cook for about two minutes, until the liquid is thickened, stirring constantly.
- Add tofu to the sauce, stirring until well coated.
- Serve with rice and steamed vegetables.


Alternatively:

4 T. rice syrup

2 T shoyu

1 tsp rice vinegar

2 slices of ginger

1 T. water

- Combine all ingredients into a sauce pan and bring to a boil and simmer for 5 minutes.   Remove the ginger and use the sauce.