RECIPE
For the sauce:
1/2 tablespoon minced ginger
1/2 tablespoon minced garlic
1/4 cup tamari (gluten- free soy sauce)
1/4 cup coconut nectar (can sub with maple syrup or honey)
2 tablespoons pomegranate mollasses
juice of 1 lime
1 teaspoon toasted sesame oil
1-2 teaspoons sriracha
arrowroot or cornstarch slurry (1.5 tablespoons starch + 3 tablespoons water, mixed until smooth)
notes** if you don’t have pomegranate molasses, you can leave it out, it will still be a delicious teriyaki sauce!
For the tofu:
15 oz firm tofu
1 tablespoon olive or avocado oil
1 tablespoon arrowroot or corn starch
1 tablespoon tamari or soy sauce
1/4 teaspoon sea salt
1 teaspoon maple syrup
1/4 teaspoon garlic powder and/or onion powder (optional)
optional extras:
sesame seeds
pomegranate seeds
sliced chili
fresh herbs
green onions
DIRECTIONS:
First, add tofu, either cut into cubes or larger square sliced, to a large bowl and toss with all of the ingredients. I cooked mine in the air fryer at 400 for around 15 minutes. You could also bake in the oven at 400 degrees for 25 to 30 minutes.
PS this is the air fryer I use. I love it and use it every single day– it makes everything crispy.
While the tofu is cooking, prepare the sauce. In a medium sauce pan, add all of the ingredients (except the arrowroot starch slurry) and bring to a boil. Once boiling, lower the heat to a steady simmer for about 10 to 15 minutes to allow the flavor to develop. After this, I like to strain the garlic and ginger, but that’s completely optional. Once the strained sauce is back in the pot, I bring to a boil again and stir in the arrowroot starch slurry, stirring continuously until it gets thick and gooey. Once thickened, take off heat and set aside.
Toss the crispy tofu in the sticky teriyaki sauce and sprinkle in some sesame seeds. Serve with rice, pomegranate seeds, sliced chilis. Enjoy!
