I’m warning you right now. You’re going to want to triple this recipe. I could hardly take photos of it because the smell and the look of it was so enticing when it came out of the oven. Luckily it’s an easy-to-make recipe. Aside from the cutting board, you’ll only dirty two dishes to make this one-pan maple teriyaki tofu: a small mixing bowl and a baking sheet (or 2-3 if you triple the recipe like I suggest). This is definitely going to become part of my weekly recipe rotation!
Since having a baby I seem to spend less and less time in the kitchen. Part of me is guilty about that because cooking is my passion. It’s just that I want to spend my every moment with her while she’s awake. She’s growing so quickly, I don’t want to miss a thing. I’m looking forward to when she’s big enough to help me in the kitchen. For now I’ve turned to quick and easy recipes to feed the fam.
Hopefully Baby J will enjoy food and cooking as much as her mommy does. So far she likes just about anything I put on her plate––a welcome outcome because she was very slow to warm up to “solids” when I started introducing them at 6.5 months. It wasn’t until the day she turned 8 months that she swallowed a piece of food for the very first time. After that she would only eat finger foods for a while, then she started getting into purees, now we’re moving into baby led weaning, and she’s trying the food that we eat. Didn’t let her taste this maple teriyaki tofu though. Mommy didn’t want to share! That plus we’re holding off on introducing her to non-fruit sugar for a while.
Speaking of that, let me tell you about the maple teriyaki sauce. I adapted a recipe that I have for date teriyaki sauce that I use to make my Panda Express style chickpea stirfry. OMG YUM! But this recipe is actually a lot smarter and quicker (important for the busy folks and moms). Instead of dates––which require you to blend the teriyaki sauce––I used a blend of maple syrup and coconut sugar. Combine that with soy sauce, rice vinegar, sesame oil, and lots of ginger and garlic, and your sauce is done. Pour it over sliced veggies, mushrooms, and tofu, cook it for 30 minutes, and voila. Really, voila! It’s the most delicious, fragrant, colorful, simple dish. Hope you enjoy it as much as I do 😉
- 1 lb broccolini, roughly chopped
- 1 red bell pepper, sliced
- 10 oz mushrooms, sliced if necessary
- 2 tsp extra virgin olive oil
- 1 package firm or extra firm tofu, pressed and cut into squares or triangles and thinly sliced
- 1½ tbsp minced fresh ginger
- 3 cloves of garlic, minced
- ½ cup soy sauce
- 3 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tbsp maple syrup
- 2 tbsp coconut sugar or brown sugar
- ⅓ cup water
- 1 tablespoon of arrowroot powder or cornstarch
- Preheat oven to 375°.
- Place the broccolini, peppers, and mushrooms onto a baking sheet, and toss with the olive oil.
- Add the tofu to the mix and spread evenly onto the baking sheet.
- Combine the ingredients for the maple teriyaki sauce in a small mixing bowl (being careful to break up any clumps from the arrowroot powder), then pour over the veggies and tofu.
- Bake for 20 minutes, then flip the tofu.
- Bake another 10 minutes.
- Serve over rice.