I made a delicious Terriyaki Tofu the other night. It was super easy and very flavorful served over a bed of sticky rice. I simply drained, pressed and sliced one block of extra firm tofu into about 16 pieces (I made them fairly small so they would bake nicely and create that chewy texture faster). I baked the tofu slices on a cookie sheet coated with cooking spray for about 20 min, flipping once - at 400 degrees. When the tofu was browned, I removed it from the oven and tossed it with terriyaki sauce. Perfect consistency and delicious flavor! I used this homemade terriyaki sauce recipe from the Whole Foods website (revised a tad).Terriyaki Sauce
1/4 cup low-sodium tamari
2 teaspoons sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon finely chopped garlic
1 T cornstarch mixed with 1 T water
Mix all ingredients in a saucepan except cornstarch/water mixture. Heat until bubbly. Combine cornstarch and water until past forms. Slowly add to saucepan and stir constantly until thickened.
The boys and I have been fighting colds recently and for breakfast the other day, I was having a hard time thinking of anything yummy to make that would feel good on scratchy throats. I also wanted to make something with as little added sugar as possible since we were under the weather. I decided to make oatmeal without the brown sugar. Instead, I topped our bowls with a bit of vegan butter, a splash of almond milk, a handful of raisins a a couple of Earths Best Graham Cracker sticks. Though the graham sticks have some sugar in them, the amount is minimal with how many I put in each bowl and the sugar in the raisins is natural sugar rather than refined table sugar. The boys loved the oatmeal. This was a treat my mom and grandma used to make when we were kids - on special occasions. Worked perfectly!
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