A plant-based recipe for tofu with soy sauce, date syrup and ginger, with ingredients and step-by-step instructions.
Tofu with soy sauce, date syrup and ginger
Estimated time: 25 minutes plus 2 hours marinating · Yield: 4 servings
Allergens: Soy; soy sauce and teriyaki may contain gluten. Check package labels and cross-contact risks.
Ingredients
- 500 g firm tofu, drained and dried
- 1 tbsp neutral oil for marinade, plus 1 tbsp for frying
- 3 tbsp soy sauce
- 2 tbsp lemon juice
- 1 tbsp date syrup (silan)
- 1 tbsp vegan teriyaki sauce
- 2 garlic cloves, crushed
- ½ tsp ground ginger
Method
- Cube and dry tofu.
- Mix marinade ingredients with 1 tbsp oil. Add tofu and marinate in a covered container in the refrigerator for about 2 hours.
- Lift out with a slotted spoon, reserving the marinade.
- Heat the other tbsp oil in a non-stick pan and brown tofu for 8–10 minutes, turning.
- Add marinade and cook for 2–3 minutes until reduced and coating the tofu.
Cooking tip
Serve in a sandwich or with rice and vegetables.
Adapted from our Hebrew recipe for home cooking; no documented kitchen test has been carried out. Times and yields are estimates. The dish image is illustrative.