Sesame teriyaki tofu
This is Steve's favourite version of crispy tofu. It’s based on a simple Japanese-style teriyaki sauce as a base marinade, then covered with a glaze that turns crispy during the second bake. Delicious and so tasty!
Takes 20 minutes
Serves 2
Ingredients
- 250 g of tofu
Sauce/marinade:
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tsp vinegar of choice (or mirin)
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tsp fresh chilli (finely chopped)
For glaze:
- 2 tbsp coconut sugar
- 1 tbsp cornstarch (or cornflour)
Instructions
- Cut the tofu into 1 cm thick rectangles, approximately 3 x 6 cm.
- Mix together the sauce/marinade ingredients. Marinade the tofu in ¾ of the sauce for 1-2 minutes, turning to coat well while the air fryer preheats.
- Bake the tofu in the air fryer at 200°C for 10 minutes.
- While the tofu is baking, add the remaining ¼ of the marinade, coconut sugar, and cornstarch to a saucepan.
- Cook over medium heat, whisking constantly until the sauce thickens and reduces.
- Be careful not to burn it! If it thickens too much, add 2 tbsp of water and mix through. Remove from heat and set aside.
- Take the tofu out of the air fryer and coat it in the glaze, ensuring all pieces are covered. Drizzle any remaining glaze over the tofu.
- Return the tofu to the air fryer and bake again at 200°C for 5 minutes.
- Sprinkle with sesame seeds and enjoy!