Baked Teriyaki Tofu with Satay Peanut Sauce (plant-based, gluten-free)

5 from 6 votes
I love anything teriyaki, especially baked teriyaki tofu, with cabbage-mashed-potatoes on the side.
I've always wanted to make my own teriyaki sauce, so here's my recipe.
I also threw in a satay peanut sauce recipe too, which uses up the leftover marinade and goes very well with both the tofu and the mash. Garnished with fresh cucumber!
The result is a very tasty and comforting dinner, without too much prep work. 
For today's inspiration, I was just listening to Brother Phap Linh at Plum Village talk about how to sit with suffering.
If you remove the label "suffering" and just feel the sensations in your body, it can be a very intense experience of life that is not entirely either pleasant or unpleasant. Notice how it changes, ride the flood instead of pushing it away, connect with all the other people feeling strong sensations right now around the world. Isn't it amazing to be alive and be able to feel?
In this way, we can get through the suffering more easily and also generate compassion for others in the same situation.
I am grateful for this insight today. 🙂
Prep Time 20 mins
Cook Time 20 mins
Marinating time 30 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine Japanese, Vegan
Keyword gluten-free, plant-based, tofu

Ingredients

  • 1 package extra-firm tofu

Teriyaki Sauce

  • ½ cup tamari
  • ¼ cup coconut sugar
  • 1 Tbsp ginger
  • 1 tsp garlic powder
  • 1 tsp toasted sesame oil
  • 1 Tbsp miso paste
  • ¼ cup water with 3 tsp cornstarch dissolved in it

Satay Sauce

  • The remaining teriyaki marinade (don’t throw it out!)
  • ½ can coconut milk
  • ¼ cup peanut butter
  • cup coconut sugar
  • ¼ cup tamari
  • 1 Tbsp curry powder
  • Juice of 2 lemons, squeezed

Directions 

  • Pour the teriyaki sauce over the tofu, and if you have time, cover and marinate in the fridge for about half an hour or more.
  • Pull the tofu out of the marinade (make sure to save the marinade!) and bake at 400F for about 20 minutes until it’s nice and roasty.
  • While the tofu is baking, heat the satay sauce ingredients in a small pot, whisking frequently, to thicken it up into a creamy sauce.
  • Remove the tofu from the oven and serve with the satay sauce drizzled over top. We also made mashed potatoes with cabbage to go with it, and garnished it with diced cucumber.
Notes
Did you make this? Tag @maitricooks on Instagram and leave a rating in the comments below. Lots of love! 
Print Recipe

6 thoughts on “Baked Teriyaki Tofu with Satay Peanut Sauce (plant-based, gluten-free)”

Leave a Comment

Your email address will not be published.

Recipe Rating