Teriyaki Tofu and Oven-Baked Veggie Tempura
Teriyaki Tofu
1 Package Organic Firm Tofu, drained and cut into 1/2 inch thick squares
Heat a non-stick pan on medium-high heat. Simply grill tofu in the ungreased pan until both sides are golden brown.
Teriyaki Sauce
1 cup soy sauce
3/4 cup sugar
1/2 cup Mirin
4 crushed garlic gloved
2 inch piece of ginger peeled and roughly sliced
2 tablespoons water
1 tablespoon cornstarch
Heat first 5 ingredients in a small saucepan, stirring occasionally until boiling. Combine cornstarch and water, thoroughly mixing and add to the mixture. Boil another 2 minutes. Take off heat, and allow to cool for 5 minutes. Strain and Serve.
Veggie Tempura
Assorted organic veggies (Cauliflower, Broccoli, Onions, Peppers, Green Beans, and Sweet Potatoes work well)
Panko Bread Crumbs (You may need one or two bags depending on how many veggies, and your level of breading)
1 Egg
3 cups milk
Several cups flower
Organic Cooking Spray
Slice veggies into easily breaded pieces. Put flour in bowl.Mix egg and milk together for a milk bath. Use cooking spray to coat baking sheets and heat oven to 450 degrees F. Place panko crumbs in another bowl. Make an assembly line of sorts. Begin with tossing veggies in flour to lightly coat them. Quickly dip in egg bath, then toss in panko and transfer to baking sheet. Don’t mess with them or the breading will fall off. Lightly spray with cooking spray. Place in oven and cook until crisp and browned, turning half way through. Usually this is a 20-25 minute total cooking time, sometimes more, sometimes less depending on the type of veggies used.