CrockPot Ginger Teriyaki Tofu Recipe
Day 72.
I didn't know what to call this. It's not really a barbecue flavor, and it's not just plain teriyaki. Adam didn't care for it, so I'm not going to share what his title suggestions were.
I got the idea from Susan's post at the Fat Free Vegan Kitchen's on Chinese Barbecued Tofu and Vegetables.
I didn't have all of the ingredients that she listed, so I improvised and used what I had on hand.
The Ingredients.
--1 package of extra firm tofu
--1/2 white onion
--1/2 cup gluten free teriyaki sauce --unless you aren't gluten free. then you probably don't care.
--2 T white wine vinegar
--2 T white wine vinegar
--1 T worcestershire sauce
--1 t cinnamon
--1 t cinnamon
--1/2 t fennel
--1/2 t ginger
--1/2 t cloves
--1/2 t red pepper flakes
The Directions.
Drain and press tofu to release any extra moisture. I did it overnight, by putting the tofu in a colander and putting a small plate on top for a bit of weight.
cut tofu into 1-inch pieces, and pan fry in some olive oil until it's golden brown on all sides.
This takes a while----leave the pieces alone to get a nice crust on them before flipping.
After the tofu is finished getting crusty, chop up your onion and get to work making your sauce.
Add all the liquid and spices directly to your crockpot stoneware insert.
Toss the tofu in the marinade mixture to coat thoroughly.
cover and cook on low for 6 hours.
serve with steamed white or brown rice. We also had leftover spinach.
The Verdict.
I was the only one who ate this. I forgot Adam hates cloves. He hates them. And since he made a really bad face, the kids wouldn't try any of it.
I took my dinner plate and ate in front of the computer.
It was actually rather pleasant!
Oh, this looks good. I love tofu and have never made anything like this in the crockpot.
ReplyDeleteI want to know what Adam called it... LOL!
ReplyDeletethanks for the recipe! It is in my crockpot right now. I'll let you know how it goes
ReplyDeletegeekypeot, I love tofu, too, and am happy that it cooks well in the crockpot.
ReplyDeleteamie, lol! It. Was. Not. Nice. and he's a gentleman, so I'm not going to shame him!
mindicherry, dude, you're fast! I hope you like cloves...
I ate the leftovers cold out of the tupperware for breakfast (classy, huh?) and they were delicious.
xoxo
steph
Steph, I have question for you, since you seem to be the queen not only of the crock pot but of Trader Joe's. How long should I cook a bag of their turkey meatballs so they're ready to go after my hellish day of teacher conferences, dance lessons and softball practice tomorrow? I plan to throw a jar of TJ marinara sauce on top. Low? High? Frozen? Thawed? HELP PLEASE!!!
ReplyDeleteDo you think the sauce would be good on chicken?
ReplyDeleteick, I'm sorry you're going to have a crazy day.
ReplyDeleteDo you have 2 bags? Those meatball bags are kind of small.
I'd throw them in frozen, and cover with a jarred sauce. Cook on the lowest setting all day. If you aren't home to stir them, they shouldn't fall apart. Over-stirring meatballs will have them disinegrate.
(ask me how I know.. go ahead, ask..)
lol
good luck tomorrow!
-steph
my ice cream lady: yes!
ReplyDeletebut you should totally try tofu one of these days..!
xox
steph
not disenegrate
ReplyDeletedisintegrate.
...
probably should have let it go...
I love tofu, but I don't make it at home because I'm the only one who eats it and I can't finish a package myself and I hate all the comments and teasing my family likes to give me as I try to enjoy it. But I do love it and will occasionally sneak it into things.
ReplyDeleteThank you for the meatball help. I did end up using two bags of meatballs and 2 jars of the TJ organic marinara sauce and let it cook all day and make my house smell great. I melted sliced mozarella on top of it at the very end and it turned out to be the best thing I've ever made in my crock. Thanks a million.
ReplyDeleteoh I'm so glad! thanks for reporting back.
ReplyDeletexox
steph
Like your site, you have a lot of cool recipes,
ReplyDeleteone thing, I'm pretty sure Worcester saucehas anchovies.
not sure if you count those as meat or not, but jut fyi.
I added a can of black beans to this recipe to "round out" the meal rather than serve a side dish. My husband loved it, and wants to have it again soon!
ReplyDeleteA note: though this is under the vegetarian section, Worchestershire sauce is NOT vegetarian (it's made with anchovies). Not all vegetarians are aware of this (Caesar dressing too guys, sorry). [Yes, big sob for those of us who love a good Bloody Mary (hard to find a place that doesn't already make it from a pre-mix and hence can't leave out the Worchestershire) or Chex Mix (the Worchestershire just adds that kick).] You can get vegetarian Worchestershire sauce though (perhaps there's even a recipe to make your own somewhere out there on the 'web). Or just leave it out.
ReplyDeleteI have bought vegan worchestershire sauce at Whole Foods and Trader Joes. So it is out there. Vegetarians mostly know this, but it is good for non veggies to know, in case they are cooking for vegetarians (of course)!
ReplyDeleteI'm making this today, though I'm omitting the cloves because, as it turns out, I don't have any. I'm sure it'll still be delicious. I'm also frying my tofu in coconut oil because it is good for you! I'll let you know how it goes.
ReplyDeleteI know I'm late to this party, but I crisp up my tofu in my broiler. Using my Misto, I spray olive oil onto the cut up tofu. I stick it in on high in the broiler for 5-8 minutes then I flip and repeat. Not as high maintenance as the frying pan!
ReplyDeleteLizano is a good vegetarian substitute for worcestershire sauce. You can find it in hispanic grocery stores.
ReplyDelete