A quick and easy crispy teriyaki tofu recipe that's perfect in a bowl or stuffed into tacos, with quick pickled cucumber and red onion.
For the quick pickled veggies
2mini English cucumbers, thinly sliced on a diagonal
1/4red onion, thinly sliced
3/4Crice wine vinegar
1tspsoy sauce, tamari or coconut aminos
2tspcoconut or regular sugar
1/2tsp red pepper flakes
For the crispy teriyaki tofu
16ozblock extra firm tofu, pressed
3TBSolive or vegetable oil or other neutral oil of your choice
Optional ingredients for serving
jasmine rice or cauliflower rice if having a taco bowl
corn tortillas, coconut or jicima wraps for tacos
Press the tofu by wrapping it in paper or tea towels and gently pressing down, then let it sit to absorb any extra moisture while you quick pickle the veggies.
To make the quick pickled veggies, combine all ingredients in a medium bowl and let it sit in the fridge for at least 20 minutes while you make the rest of the meal. This can be made up to a day in advance.
For the tofu once pressed, crumble it into smaller pieces in a bowl with your hands and toss with the cornstarch. Heat the oil in a large pan over medium high, then add the tofu. Fry for 8-10 minutes, turning and flipping occasionally to ensure all sides start to brown and crisp up. Once crispy, add in the teriyaki sauce and continue cooking, allowing the sauce to caramelize on the tofu, stirring occasionally, for another 8-10 minutes.
Assemble bowls or tacos with the tofu and quick pickles, along with whatever other toppings you like.