1.12 | tbsp | white sugar |
1.6 | tbsp | soy sauce |
0.8 | tbsp | cider vinegar |
0.75 | tsp | cornstarch |
1.2 | tsp | water |
0.5 | clove | garlic, minced |
0.25 | tsp | ground ginger |
0.1 | tsp | ground pepper |
1.5 | lb | chicken thighs no bones |
0.7 | block | tofu |
0.5 | cup | panko breadcrumbs |
https://www.allrecipes.com/recipe/9023/baked-teriyaki-chicken/
** Remember to use tamari for Katie **
Step 0
Preheat the oven to 425 degrees Fahrenheit.
Remove the tofu from the package.
Press the tofu by placing it between two towels or a few paper towels and put a heavy object on top.
Let the extra liquid press out of the tofu for ideally 30 minutes. If you're in a hurry you can safely skip this step, but even just a few minutes will really help the tofu crisp up well!
Once pressed, cut the tofu into cubes and add to a bowl.
Toss with the soy sauce, breadcrumbs and corn starch and make sure every piece is well coated.
Add to a baking sheet lined with parchment paper. Try to make sure none of the tofu cubes are touching. This ensures they get nice and crispy and don't stick together.
Bake for 25-30 minutes or until golden brown. Base with sauce like chicken! Make sure to save extra sauce for tofu and chicken if dry.
Step 1
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
Step 2
Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a large pan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat. If not thickening fast enough add cornstarch slurry. Don't burn sauce
Step 3
Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting. Repeat with the tofu.
Step 4
Bake in the preheated oven for 30 minutes.
Step 5 -SKIP this step if running out of time, just save sauce for after or on side, cook fully
Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.