Tofu Teriyaki Steaks

When I want a simple nutritious meal, I turn to tofu, brown rice, and cooked greens. This never fails to satisfy.

The other night I whipped up a quick teriyaki sauce to baste the tofu steaks with. It was also great drizzled over the rice and greens.

To give the sauce its glossiness, I added a little sugar to sherry and tamari. Normally I don't use sugar in my cooking, but I figured the fiber in the brown rice would balance it out.

And it sure tasted good.

Tofu Teriyaki Steaks
1/4 cup tamari (soy sauce)
1/2 cup sherry
2 tsp sugar
1/2 tsp finely grated lemon zest
1/2 tsp cornstarch
3 tsp lemon juice
vegetable oil
1 lb block firm tofu

Combine the tamari, sherry, sugar and lemon zest in a small pot and bring to a boil. Simmer over low heat about 5 minutes until fragrant.

Put the cornstarch in a very small bowl, add the lemon juice and stir to dissolve the cornstarch. Whisk this into the sauce in the pot and bring to a boil. Cook over low heat about 1 minute, stirring. Let it cool.

Warm a grill pan. (Or light a barbecue.) Lightly oil it.

Drain the tofu and pat it dry. Cut it in half horizontally. Brush one side with the teriyaki sauce, and place the pieces sauce side down in the hot grill pan. Cook it over medium heat, basting with the teriyaki sauce. Turn it after about 6 minutes and baste the other side. Cook until it's browned but not crisp. Don't use all the sauce.

Serve the tofu with the extra sauce on the side.

Serves 2