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Teriyaki Tofu

What you need: 

1/2 cup soy sauce
1/2 cup dry sherry
juice of one lemon
juice of one orange
2 tablespoons sugar
1 tablespoon of grated ginger
2 cloves of garlic, optional
2 tablespoons cornstarch dissolved in 1/2 cup water
1 lb (500 g) firm tofu, cut in 1/2 thick rectangles

What you do: 

Blend soy sauce, sherry, juices, sugar, ginger and garlic in a saucepan. Heat to boiling, stirring constantly. Add cornstarch/water mixture and cook, stirring, until sauce thickens.
Pour teriyaki sauce over tofu pieces and allow to stand for at least 30 minutes. Place on a broiler tray and slide under the broiler until brown and yummy.

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

This sounds perfect for a cookout I'm having!  My friends love teriyaki!  But I need to know ... how does this hold up in the fridge?  Is it as good or better the next day?  I would love something I could cook ahead of time .

I'm sorry I didn't se this before...but yes, the longer you marinade the more intense the flavours, so 24-36 hrs should be fine.

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I am actually really fortunate that my broiler did not catch on fire.  I think I put too much of the marinade on top of the tofu and it was COMPLETELY charred.  I don't usually mess up recipes this way, and I'm upset because the sauce tasted so good before I broiled it.  In short, I'm sure this recipe is actually really delicious.  A major word to the wise/fire-safe: watch your sauce to tofu ratio and check on that broiler a LOt. 

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I think I did this wrong because it turned out really strong. I think I should have diluted it whith a bit more water and lemon/orange juice. I'll try this again though.

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OK, I still have no idea if this keeps, but it really doesn't matter, because it's super easy to make.  I have no leftovers (the omnis at my party gobbled it down!) so I will never know how it does in the fridge.  This recipe is really amazing though!

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This sounds perfect for a cookout I'm having!  My friends love teriyaki!  But I need to know ... how does this hold up in the fridge?  Is it as good or better the next day?  I would love something I could cook ahead of time .

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I just so happen to have some super firm tofu in my fridge just waiting for a new recipe! Thanks for posting this, it looks freakin' delicious!

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Leena, look in your oven. There are either 2 electric elements, top and bottom, or 2 gas flame attachments. If your oven doesn't have one up top, you don't have a broiler. "Broiling" means cooking from the top--you get more "browning" going on.

A broiler tray usually comes with your oven, it's not a rack but a solid tray. In my mother's old oven, it had a top that fit into the tray, and served to drain the grease from the food. If you don't have one, just use a regular metal oven pan like a cake pan or similar, and put the shelf up so that the food is reasonably close to the heat.

Leena, you can also use a cookie/baking sheet instead.  If I am making a smaller serving, I use the tray from my toaster oven.  I would suggest spraying your cookie sheet or metal pan with a cooking spray first so the tofu won't stick, or you could use some aluminum foil and spray to avoid a clean up mess.  Move the top rack in your oven to the slot closest to the broiler coils at the top of your oven.  When you broil, you are using the highest heat setting - means your food will brown fast so keep an eye on it. 

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Made this for dinner tonight.... not bad at all although i think i broiled it a bit too long.

i used the extra marinade over brown rice and veggies. YUM!

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Leena, look in your oven. There are either 2 electric elements, top and bottom, or 2 gas flame attachments. If your oven doesn't have one up top, you don't have a broiler. "Broiling" means cooking from the top--you get more "browning" going on.

A broiler tray usually comes with your oven, it's not a rack but a solid tray. In my mother's old oven, it had a top that fit into the tray, and served to drain the grease from the food. If you don't have one, just use a regular metal oven pan like a cake pan or similar, and put the shelf up so that the food is reasonably close to the heat.

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Ok, may be a dumb question...but what's a broiler/broiler tray? 

Someone once said it's part of the stove or oven, but I don't know where it is on mine. What does it look like, and how do I know whether or not I have one? 

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