Teriyaki-Glazed Tofu and Broccolini

By April 7, 2011Uncategorized


1 medium onion, thinly sliced

2 bunches Broccolini (1 lb total)

2 tablespoons vegetable oil

7 tablespoons teriyaki sauce, or to taste, divided

1 (14-oz) block extra-firm tofu, cut crosswise into 8 pieces

1/2 cup cold water

1 1/2 teaspoons cornstarch

1/2 teaspoon fresh lemon juice

1/2 teaspoon Asian sesame oil


rice; lemon wedges

Preheat broiler. Line a large shallow baking pan with foil and lightly oil.

Toss onion and Broccolini in a bowl with vegetable oil, 2 tablespoons teriyaki sauce, and 3/4 teaspoon salt.

Pat tofu dry and arrange down middle of pan. Sprinkle with 3/4 teaspoon each of salt and pepper, then brush with 1 1/2 tablespoons teriyaki sauce. Spread vegetable mixture alongside tofu.

Broil 3 to 4 inches from heat until tofu is pale golden and vegetables are lightly charred in spots, about 7 minutes. Turn tofu over and brush with 1 1/2 tablespoons teriyaki sauce, then stir vegetables. Broil until tofu is pale golden and vegetables are crisp-tender, about 7 minutes more.

Meanwhile, whisk together water, cornstarch, and 2 tablespoons teriyaki sauce in a small heavy saucepan, then simmer, whisking occasionally, 2 minutes. Remove from heat and stir in lemon juice, sesame oil, and, if desired, additional teriyaki sauce. Serve sauce over tofu, vegetables, and rice.

From Gourmet, May 2008, by Andrea Albin.

Author Terra

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