Low Sodium Teriyaki Tofu
Elevate your plant-based meals with this flavorful Low Sodium Teriyaki Tofu recipe, a healthier twist on the classic dish. Featuring tender, golden-brown tofu cubes coated in a rich, homemade teriyaki glaze, this recipe uses low sodium soy sauce, maple syrup, and a hint of fresh ginger and garlic for a perfectly balanced sweet-and-savory experience. With just 15 minutes of prep and minimal cooking time, it’s a quick yet satisfying option perfect for busy weeknights. Garnished with sesame seeds and green onions, this dish pairs beautifully with steamed rice, quinoa, or a hearty side of vegetables, making it a versatile choice for any meal. Whether you’re maintaining a low sodium diet or simply looking to add a tasty vegan option to your repertoire, this homemade teriyaki tofu delivers all the flavor with none of the guilt!
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Recipe Information
Ingredients
- 14 oz Firm tofu
- 4 tbsp Low sodium soy sauce
- 2 tbsp Maple syrup
- 1 tbsp Rice vinegar
- 2 cloves Fresh garlic, minced
- 1 tsp Fresh ginger, grated
- 1 tbsp Cornstarch
- 3 tbsp Water
- 1 tsp Sesame oil
- 1 tsp Sesame seeds (optional, for garnish)
- 2 stalks Green onions, sliced (optional, for garnish)
- 1 tbsp Vegetable oil
Instructions
Drain the tofu and press it for 10-15 minutes to remove excess moisture. Then, cut it into 1-inch cubes.
In a small bowl, mix the low sodium soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil to make the marinade.
Place the tofu cubes in a shallow dish or zip-top bag and pour half of the marinade over it. Let it marinate for 20 minutes, flipping halfway through.
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Add the marinated tofu and cook for 3-4 minutes on each side, or until golden and slightly crisp. Remove from the skillet and set aside.
In the same skillet, pour the remaining marinade and bring it to a simmer on low heat.
In a small bowl, mix the cornstarch with 3 tablespoons of water to create a slurry. Slowly pour the slurry into the simmering sauce while stirring to thicken it.
Once the sauce has thickened, return the tofu to the skillet and gently toss to coat all the pieces in the teriyaki glaze. Cook for an additional 2 minutes.
Transfer the tofu to a serving plate and garnish with sesame seeds and sliced green onions, if desired. Serve warm with steamed rice, quinoa, or vegetables.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 32.5 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 885 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
