Sauce: 1/2 cup light tamari sauce 1/2 onion chopped 1 tablespoon water 1/2 cup vegetable stock 3 Tablespoons chopped ginger 1/2 cup cooking sherry 4 cloves garlic minced 1/2 cup brown sugar 1 tablespoon cornstarch
Mix all except cornstarch and water in pan and bring to a boil. Reduce heat and simmer 10 minutes. Dissolve cornstarch in water and stir in. Cook till thickened. Cut 1 package of firm tofu into cubes and marinate in a little of the teriyaki sauce for an hour. Strain off sauce and bake in the oven at 350 for about 25 minutes. Saute vegetables in the oil. Stir in tofu. Pour in teriyaki sauce. Cover and cook 2-3 minutes.
Serve over rice.
From Carol Robinson
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