Recipe Vortex

3 tbsp Gluten-Free Soy Sauce

3 tbsp Rice Vinegar

1 tbsp Maple Syrup

1 tbsp Sesame Oil

1 Garlic Cloves

10 g Fresh Ginger Root

0.5 tbsp Starch (Potato or Corn)

2 tbsp Water

400 g Firm Tofu

To prepare the teriyaki sauce, combine soy sauce, rice vinegar, maple syrup, sesame oil, crushed garlic and grated ginger in a bowl.

Then, whisk the starch with cold water until it's dissolved and add it to the soy sauce mixture.

Next, transfer the mixture into a pot and bring it to a boil over low heat.

As soon as you see the first bubbles, remove the pot from the heat, and whisk it vigorously for a minute.

You should have a thick and glossy sauce, but if it feels too dense, you can add a splash of water and whisk.

Now, rinse and drain the tofu block under cold water. Then, squeeze it to remove excess water.

Slice the tofu into thick slabs or dice it into bite-sized cubes.

Then, coat them with the prepared teriyaki sauce smearing it with the back of a spoon.

Glaze the tofu with just enough sauce to cover the whole surface evenly and then scoop out the excess, keeping it for later to serve.

Place the teriyaki-coated tofu slices onto a baking tray lined with parchment paper and bake them for 20 minutes at 390°F in static mode.

Serve this baked tofu with extra teriyaki sauce and a sprinkle of sesame seeds. Enjoy it with a side of sticky rice and steamed greens.