Delicious silky-smooth and vegan Gluten-Free Teriyaki Tofu. So easy to make and such a yummy meal!
1 packet of silken tofu – don’t use firm tofu for this recipe, the silken tofu really works best
1/4 cup plus 2 tablespoons gluten-free flour
1/4 – 1/2 cup cold water
1/2 cup gluten-free Teriyaki Sauce. I use Ayam brand here in Australia, but read the bottle where you are and make sure they don’t use wheaten Soy Sauce in it.
A couple of green onion tops cut into 5mm pieces
1/2 cup rice
Bring a saucepan of water to the boil, add a teaspoon of salt and the rice. Simmer for 15 minutes.
While the rice is cooking, take the tofu out of its packaging and wrap in paper towels to dry the surface.
Once it’s just damp, coat lightly in the extra 2 tablespoons of gluten-free flour and put to one side.
Mix the rest of the flour with the cold water to make a quite runny batter. Start with about a quarter of a cup of water and gradually add more as required. The mix should coat the back of a spoon but not thickly.
Heat a couple of tablespoons of oil in a frying pan until it smokes lightly.
Carefully submerge each piece of tofu into the batter and lift it out with a fork. Give it a couple of seconds to drain the excess batter from it then put into the frying pan.
Cook in batches, turning over gently until each piece is lightly browned.
Keep each batch hot while you continue cooking.
By the time you’ve finished cooking your tofu, your rice should be done.
Drain the rice, place in a bowl and top with the tofu.
Sprinkle the green onion tops over the tofu and serve with the Teriyaki sauce. You can either pour the sauce over the tofu and rice or serve it on the side as a dipping sauce.
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