Teriyaki sauce and teriyaki tofu
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Honey |
| ¼ | cup | Water |
| ½ | cup | Tamari |
| ¼ | cup | Wine vinegar |
| 1 | tablespoon | Chopped onion |
| 2 | tablespoons | Cornstarch; mixed with |
| ¼ | cup | Water |
| 1 | pounds | Firm tofu; cut into cubes |
| 1 | tablespoon | Tamari |
| 1½ | teaspoon | Honey |
| ⅛ | teaspoon | Garlic |
| ¼ | teaspoon | Tarragon |
| ¼ | teaspoon | Ginger |
| 1 | dash | Cayenne |
| 2 | tablespoons | Onion |
Directions
A
B
TERIYAKI TOFU
Boil "A".
Add "B".
Simmer 10 minutes. Serve over veggies & optional "teriyaki tofu," prepared by baking the following for 45 minutes at 350 degrees.
Posted to JEWISH-FOOD digest by Shaul and Aviva Ceder <ceder@...> on Dec 24, 1998, converted by MM_Buster v2.0l.