30-Minute Teriyaki Tofu

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: FOR THE TOFU:

1 14 ounce block extra firm tofu pressed

1 tablespoon avocado oil or another high-heat cooking oil

1 tablespoon soy sauce or tamari

3 tablespoons cornstarch

subheading: FOR THE TERIYAKI SAUCE:

¼ cup water

2 tablespoons soy sauce or tamari

3 tablespoons mirin (sweet rice cooking wine)

3 tablespoons brown sugar or coconut sugar

2 teaspoons cornstarch or potato starch

1 teaspoon toasted sesame oil

1 clove garlic crushed (or ¼ teaspoon garlic powder)

1 to 2 tablespoons ginger finely grated*

1 tablespoon toasted sesame seeds

3 to 4 green onions sliced into 1” pieces

Serving suggestions: cooked rice steamed vegetables, etc

Directions at frommybowl.com

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