Delicious Sauces to Step Up Your Tofu Game

Tofu is a versatile food that can work with many flavors, here are some of our favorite sauces to make tofu tasty:

Teriyaki

Ingredients:

1 cup water

¼ cup soy sauce

5 tsp packed brown sugar

1 tbsp Agave Syrup

½ tsp ground ginger

¼ tsp garlic powder

2 tbsp cornstarch

¼ cup cold water

Instructions:

1. Combine 1 cup of water, soy sauce, brown sugar, agave syrup, ginger, and garlic powder in a saucepan over medium heat. Stir once or twice and cook about 1 minute, until heated through.

2. Mix cornstarch and 1/4 cold water together in a cup; stir until all cornstarch is dissolved.

3. Add cornstarch to the saucepan. Cooking and stirring sauce until thickened, about 5 to 7 minutes.

Vegan Adaption of All Recipes.

Sweet Garlic

Ingredients:

4 medium garlic heads (top 1/3 cut off)

3/4 cup olive oil

1/4 cup water

1 1/2 tbsp agave syrup

2 tsp soy sauce

2 tsp freshly squeezed lemon juice, plus more as needed

1 tsp freshly ground black pepper

1/2 tsp ground cayenne

3/4 tsp kosher salt, plus more to taste

Instructions:

1. Heat the oven to 400°F.

2. Place the garlic heads, cut sides facing up, on a large sheet of foil. Drizzle each with 1 tablespoon of olive oil, then tightly wrap in the foil. Roast for 50 minutes to 1 hour, until the cloves are golden brown and jammy. Leave until cool to the touch.

3. Squeeze the garlic cloves into a blender and add the remaining ingredients. Blend until smooth.

4. Add salt and lemon juice to taste. Mix in any additional water needed to create a pourable consistency.

Vegan Adaption of Food 52.

Orange Tofu

Ingredients:

3 tbsp soy sauce

3⁄4 cup orange juice

1⁄2 cup brown sugar

Zest of 1 orange

1 tbsp oil

2 tbsp fresh ginger (minced)

2 tsp garlic, minced

1 tsp red chili pepper flakes

1⁄2 cup green onion (chopped)

2 tbsp rice wine

1⁄2 cup water

2 tbsp cornstarch

Instructions:

1. In a small bowl, combine the soy sauce, orange juice, brown sugar, and orange zest. Set aside.

2. Clean wok or medium sauce pan and heat for15 seconds over high heat.

3. Add 1 tablespoon of oil, the ginger root, garlic, red pepper flakes, and green onions to the pan or wok. Cook until fragrant, about 1-3 seconds.

4. Add the rice wine and soy sauce mixture from step 1.

5. Stir in sliced or diced tofu until well-coated.

6. In a small bowl, combine water and cornstarch and stir until all cornstarch is dissolved. Add it to the wok and stir until sauce has thickened.

Vegan Adaption of Food.

Kung Pao

Ingredients:

2 tbsp water

2 tbsp cornstarch

2 tbsp lemon juice

2 tbsp soy sauce

2 tbsp vegetable oil

1 oz hot chili paste

2 tsp brown sugar

1 tsp distilled white vinegar

1 (8 oz) can water chestnuts

4 oz chopped peanuts

4 green onions (chopped)

2 cloves garlic (minced)

1 block tofu (drained & cubed or sliced)

Instructions:

1. Combine water and cornstarch in cup, stir until dissolved. Set aside.

2. Combine 1 tbsp lemon juice, 1 tbsp soy sauce, 1 tbsp oil, and 1 tbsp cornstarch/water mixture in large bowl. Add sliced tofu pieces and toss to coat. Cover dish and refrigerate for 30 minutes.

3. Add remaining lemon juice, soy sauce, oil, and cornstarch/water mixture into a medium bowl. Whisk in chili paste, brown sugar, and vinegar until well-combined. Add water chestnuts, peanuts, green onions, and garlic then toss to coat.

4. Transfer mixture to a medium skillet over medium heat. Cook until fragrant.

5. Remove tofu from marinade. Add to a large skillet and drizzle with oil. Cook over medium heat until tofu is heated through and lightly browned on both sides, about 8-10 minutes.

6. Combine water chestnut mixture and cooked tofu in one skillet. Simmer until sauce thickens.

Vegan Adaption of All Recipes.