Makes about 2 cups or serves 4
¼ C low-sodium tamari
¼ C maple syrup
3 T. ketchup or tomato paste
1 T minced fresh ginger
¼ C toasted sesame seeds
12 ounces firm or extra-firm tofu, pressed and cut into ½ inch cubes
1. Make the teriyaki sauce in a medium bowl, combine the tamari, maple syrup, ketchup, ginger and sesame seeds. Set aside about ¼ C teriyaki sauce to use as
sauce on top and the rest to toss and coat the cubes (WE MAKE MORE SAUCE FOR VEGS AND RICE)
2. Preheat oven to 400 and line a sheet pan with parchment paper.
3. Allow the cubes to marinate for a few minutes.
4. Pour the tofu cubes and any extra liquid onto the sheet plan in single layer.
Bake for 20-30 minutes until browned to your liking.
FOR TEMPEH
5. If you are using tempeh cubes instead of tofu, allow an additional 2-20 minutes for the sauce to soak in.
6. In large nonstick pan over med heat, pour in the tempeh and sauce and cook the bused on all sides adding water as needed and don’t let burn. It takes about 4 minutes to brown.