Hey guys! As I mentioned on Instagram earlier this week, I won’t be doing a meal prep post this Sunday because I wasn’t able to cook anything all week and I want to get the recipes that have been in my head a while posted. BUT the recipes I’ve been brewing in my mind are all bowl-style meals, which are perfect for meal prep, so you’ll have a few new meal prep ideas anyway. Win-win! The first bowl meal idea I had are these super delish Soy Marinated Tofu Bowls with Spicy Peanut Sauce.
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No Cornstarch Needed
Because this marinated tofu is fairly “wet” from soaking in the marinade, I skipped my usual cornstarch coating and simply fried them up in a non-stick skillet (the non-stick really helps when your marinade has sugar). The tofu doesn’t get crispy this way as it does with the cornstarch method, but the excess marinade caramelizes on the outside, which is really delightful.
Oven or Skillet?
I also tested baking the marinated tofu in the oven (350ºF for about 20-25 minutes), and it was also good, but I personally preferred the pan fried version for the caramelized edges. But if you don’t like using non-stick skillets, I suggest using the baking method.
What Type of Rice is Best for my Bowls?
And one last note: I used a brown basmati rice that I had purchased at Aldi, but you could use just about any rice type that you like. Just make sure to follow the cooking instructions on the package for the correct cooking time and rice to water ratio, and include some salt to help make the sesame flavor pop later.
For this recipe you’ll be doing multiple things at once, between the pressing and marinating tofu, cooking the rice, and making the peanut sauce, so make sure to read through the instructions completely before beginning.
Soy Marinated Tofu Bowls with Spicy Peanut Sauce
Servings 4Ingredients
Soy Marinated Tofu
- 14 oz. firm tofu ($1.99)
- 1 Tbsp light oil* ($0.06)
- 2 Tbsp soy sauce ($0.12)
- 1 clove garlic, minced ($0.08)
- 1 Tbsp brown sugar ($0.03)
Sesame Rice**
- 2 cups brown rice ($1.20)
- 3.25 cups water ($0.00)
- 1/2 tsp salt ($0.02)
- 1 Tbsp toasted sesame oil ($0.26)
Spicy Peanut Sauce
- 1/4 cup natural style creamy peanut butter ($0.36)
- 1 Tbsp Sriracha ($0.09)
- 1 tsp soy sauce ($0.02)
- 1 tsp grated fresh ginger ($0.10)
- 1 tsp brown sugar ($0.01)
- 3 Tbsp hot water ($0.00)
Other Ingredients
- 1 tsp oil for pan frying ($0.02)
- 1/2 lb. snap peas*** ($2.50)
- 2 green onions, sliced ($0.25)
- 1 Tbsp sesame seeds ($0.08)
Instructions
- Begin by pressing the tofu for about 30 minutes to remove the excess moisture. Place the block of tofu between two flat plates, rimmed baking sheets, or cutting boards and place something heavy on top, like a cast iron skillet or a pot full of water. If using cutting boards or something without a rim to hold in the water that seeps out, place paper towels or a clean dishcloth under the tofu to catch the liquid as it is expelled.
- While the tofu is pressing, begin the rice. Cook your rice according to the package directions, making sure to include salt. Once the rice has cooked, fluff it with a fork and then drizzle 1/2 Tbsp toasted sesame oil over top. Fold the oil into the rice, making sure not to stir too vigorously, then repeat with the second 1/2 Tbsp of sesame oil. The rice should now have a wonderful toasty nutty flavor and aroma. Set the rice aside.
- Once the tofu has pressed, pour off the excess liquid. Slice the block of tofu into 16 triangles (I cut the thickness of the block in half, then cut the stacked halves into quarters, and each piece into two triangles). Place the tofu pieces in a shallow bowl or dish.
- In a small bowl, stir together the ingredients for the tofu marinade: oil, soy sauce, minced garlic, and brown sugar. Pour the marinade over the tofu pieces and turn them all to make sure all sides are coated. Allow the tofu to marinate for about 20 minutes, turning the pieces once or twice during that time. After 20 minutes, most of the marinade should be absorbed.
- While the tofu is marinating and the rice is cooking prepare the spicy peanut sauce. In a bowl stir together the peanut butter, sriracha, soy sauce, grated ginger, brown sugar, and enough hot water to create a smooth sauce (3-4 Tbsp). Set the sauce aside.
- Once the tofu has marinated, heat a large non-stick skillet over medium flame. Add just a splash of oil to the skillet (about 1 tsp) and swirl to coat the skillet. Add the tofu pieces and any remaining marinade, and cook on each side until deeply browned.
- Once the tofu pieces are browned, remove them from the skillet and add the snap peas. Quickly sauté the snap peas in the skillet until they turn bright green and are still crisp. You just want to remove the raw edge. Remove them from the skillet to prevent over cooking.
- To build the bowls, add about 1.5 cups sesame rice to each bowl and then top with 1/4 of the tofu pieces and snap peas. Drizzle spicy peanut sauce over each bowl and then sprinkle sliced green onions and sesame seeds over each.
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Notes
Nutrition
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How to Make Soy Marinated Tofu Bowls – Step by Step Photos
For this recipe you’ll be doing multiple things at once, between the pressing and marinating tofu, cooking the rice, and making the peanut sauce, so make sure to read through the instructions completely before beginning.
Begin by pressing a 14oz. block of firm tofu for about 30 minutes. I like to do it between two plates because the rim on the plate catches the runoff so you don’t have to wrap it in a paper towel. Just place something heavy on top like a cast iron skillet or a pot full of water and half hour later you’ll have…
All that liquid that is pressed out of the tofu! The reason you want to do this is because it makes room for the tofu to soak up the flavorful marinade and makes sure the tofu has a nice firm texture instead of being soft and mushy. Pour off the liquid. Before we move on to what to do with the tofu after it’s pressed, you’ll want to start cooking your rice while the tofu is pressing…
While the tofu is pressing begin cooking your rice, especially if you’re using a brown rice like I did, because that will take at least 30 minutes. You can use whatever type of rice you want, just make sure to follow the package directions for the correct amount of water to use for 2 cups dry rice and the correct cooking time. Also make sure to include some salt to help the sesame flavor pop later.
After your rice has cooked, sprinkle about 1/2 Tbsp toasted sesame oil over the rice and gently fold it into the rice. Then repeat with the second 1/2 Tbsp sesame oil. Set the seasoned rice aside. Make sure to use toasted sesame oil and not just regular sesame oil because the toasted sesame oil has a MUCH stronger nutty flavor. If the label doesn’t say “toasted” you can tell by the color of the oil. Toasted sesame oil is a dark brown color, whereas regular sesame oil is a light straw color.
While the rice is cooking your tofu will probably be ready to start marinating. Cut the pressed tofu block into 16 triangles (I cut the thickness of the block in half, then cut the stacked halves into quarters, and each rectangle into two triangles). In a small bowl stir together 1 Tbsp light flavored oil, 2 Tbsp soy sauce, 1 clove of garlic (minced), and 1 Tbsp brown sugar. Place the tofu triangles in a shallow dish and pour the marinade over top.
Make sure both sides of the tofu pieces are coated in marinade. Let it marinate for about 20 minutes, turning the pieces once or twice during that time.
While the tofu is marinating, make the spicy peanut sauce. In a bowl stir together 1/4 cup natural style cream peanut butter, 1 Tbsp sriracha, 1 tsp soy sauce, 1 tsp grated fresh ginger, 1 tsp brown sugar, and about 3-4 Tbsp hot water or enough to make a smooth sauce that is thin enough to drizzle.
Once the sauce is mixed together, set it aside. You can always start with just a small amount of sriracha and add more to your liking.
After about 20 minutes the tofu will have absorbed most of the marinade.
Now it’s time to cook the tofu. I used a non-stick skillet because the sugar in the marinade will make it more likely to stick. I only added a splash of oil to the skillet since the marinade already has some in it. Heat the skillet over medium, then add the tofu pieces and any remaining marinade. Cook the tofu pieces on each side until browned and caramelized on the edges.
Remove the tofu from the skillet, then add 1/2 lb. snap peas. Sauté the snap peas very briefly, or just until they turn bright green. I didn’t even add any extra oil to the skillet, there was enough residual oil to make these peas nice and glossy. Once the peas are just barely cooked, remove them from the skillet.
Finally, to build the bowls, place about 1.5 cups of the sesame rice in each bowl and top with 1/4 of the tofu pieces and snap peas. Drizzle the peanut sauce over top, then sprinkle sliced green onions and sesame seeds over everything.
That peanut sauce, tho… 🙌
loved it, and I ate it with broccoli come nice and tasty,
This recipe was very good! I doubled the marinade to cover the tofu more easily. I also cut the tofu in fourths horizontally (not half) so it would brown better and because I have some texture issues with tofu. I also used broccoli but steamed it a little first because I am Midwestern and like soft veggies. :-)
One recommendation: when I made the peanut sauce at the stage indicated, it got thick by the time the recipe was done. I had to quickly heat water and thin it out. Next time I’ll wait to add the water until the tofu is almost done. I will also double the peanut sauce—it was amazing! So good I may make it separately for other uses.
This recipe is fantastic!! The tofu is addictively delicious and the sauce YUM!
I only made the marinated tofu and the peanut sauce, served it over garlic white rice mixed with a bag of vegetable medley.
Husband even liked it but thought it was a bit too spicy, I’ll leave out the Sriracha next time and just add it to my own bowl.
A winner!! We’ve made your other tofu dishes so many times, I thought we’d try this one since it’s a little different. Soooo flavorful with the sesame rice and the peanut sauce. For the tofu, I got extra firm so didn’t bother to press. Just tossed with sesame oil, sriracha, and soy sauce and air fried for 10 min at 400. Can’t wait to have leftovers for lunch!
We’ve been making this recipe with roasted broccoli on a weekly basis for over a year. Still not tired of it. I don’t even marinade the tofu – just cube it and fry it in olive oil, then throw the marinade on at the very end and coat & caramelize for a moment.
This is my first taste of your recipes, and I’m so impressed and eager to make some more from you! Best tofu I’ve ever had, and I can’t believe I cooked it myself! I’ll use when I’m inviting company who aren’t sure about tofu but want to try it. It’ll win them over, for sure!
We make this all the time! So good. The sauce is so delicious.
150% deliciousness.
This was my first time cooking tofu and it came out so well! The peanut sauce is awesome and the tofu crisped right up!
Made this as the first meal on the Vegan meal plan and – WOW my husband and I were impressed! This tasted amazing. I followed the recipe except for the marinade I used molasses instead of brown sugar. It was delicious. The only down side is that it’s a little too involved for us. I think I will bake the tofu next time just because it might be easier and also I’m trying to use less oil.
Can you make this with tempeh instead of tofu?
That would probably work well. :) Instead of marinating cold, I would simmer the tempeh in the marinade. Simmering tempeh helps get rid of some of the bitterness, so if you simmer in the marinade it kind of kills two birds with one stone.
Delicious! Tofu and broccoli are two of my favorite foods and I love eating them together.
Has anyone tried freezing these bowls, and do they freeze well?
I loved this! My all-time favorite Budget Bytes tofu recipe is the sesame tofu & broccoli, and while this one didn’t have the same crispy, crunchy tofu, it was soooooo much easier to make. Seriously, it took like half the time! The marinade caramelized perfectly, and the tofu was full of flavor. I used broccoli instead of snap peas, because that’s what I had on hand, and it soaked up the peanut sauce wonderfully. Speaking of which, the peanut sauce was AWESOME! I did as Beth suggested and added the siracha bit by bit, but even though I’m a huge spice wimp, I added all of it, and I’m glad I did. The sauce was creamy and savory, with just the right amount of smooth heat to it – yum!
This recipe is absolutely delicious! One of the best tofu recipes I’ve ever had. My non-vegetarian husband loved it too.
I served mine with coconut rice, but followed everything else, exactly as written.
Eating this right now and it is so delicious!! Really tastes like something I’ve had at a restaurant, especially this peanut sauce! Peanut sauce is seriously my favorite thing and this tastes exactly like what my favorite Thai restaurant serves. I will be making this again and again!
I made this last night and absolutely loved it. I’ve always had issues with tofu sticking in my stainless steel skillet so I’ve been wary of recipes that cook it this way. I finally bought myself a large non-stick pan and it made a world of difference! This was so easy to cook and didn’t even stick at all. I loved the flavors and it was very easy to make. I doubled the marinade and next time I make it I will do the same, but use half the amount of oil.
I love the peanut sauce and added a splash more soy sauce to it.
I used snow peas because that’s what I had on hand and it was delicious. I think swapping any veggie would be fine in this recipe.
This and variations on it are definitely going in the rotation.
I have made this in the past and used frozen broccoli. Could frozen snap peas be used? I have not cooked much with these, so I don’t know how they would hold up.
You can certainly give it a shot! They’ll give it a bit of a crunch. I love snap peas.
We loved this! Delicious and easy …broccoli was on sale so used that instead of snap peas. Thanks for another great recipe :-)
It’s rare that I don’t love a budget bytes recipe but I wasn’t super impressed with this one. I like my tofu to be very cooked and this one was caramelized well before it was cooked enough for me due to the brown sugar in the marinade. Next time I plan on leaving the brown sugar out of the marinade so I can cook the tofu longer. I also wasn’t a fan of this peanut sauce and will use another recipe next time. If you do make this peanut sauce and you are sensitive to spice, you may want to reduce the sriracha.
This recipe tasted too salty
Should I use sriracha sauce or sriracha seasoning?
Sauce! :)
This meal was delicious! I tried this recipe as part of the Four Week Vegan Meal Plan and was not disappointed – the flavor is great and the texture is appealing (even though I am not normally a huge fan of tofu.) I 100% recommend making this recipe!
Love this Lauren! Thanks for sharing.
I was looking for a marinated tofu recipe. I am newly vegan and cooking with tofu is something I am just learning. I substituted all snap peas for a mixture of broccoli, snap peas and celery. Turned out great! I will definitely be making this again.
Could I replace portebello mushroom for the tofu?
I don’t think tofu would work as well here. The mushrooms add quite a bit of flavor and tofu doesn’t really have any flavor on its own.
Can you publish the nutrition facts along with the recipes? And is there any way to get the nutrition information for the recipes on the web site?
Unfortunately I do not have the nutrition information. You can read more about why I do not publish nutrition info in my FAQ’s (first question).
This was so good!! I LOVE the idea of slicing the tofu into triangles, it made the dish look so pretty! I’m usually not the biggest fan of brown rice, but I’m glad I used it for this, because I don’t think white rice would hold up as well with all the flavors. I followed another reviewer’s advice, and doubled the spicy peanut sauce, but I like my food particularly saucy, I think most people would be fine with just following the recipe. I also used broccoli instead of snap peas and it turned out great!
Could I substitute almond butter for peanut butter for the sauce?
You can, but it will change the flavor quite a bit.
I admit, I made a couple changes but it was pretty darn good, hubby and 13 year old step daughter had seconds. I was too stuffed for seconds lol
My tofu didn’t want to cooperate, it was a brick of shelf stable firm tofu that was nearly half crumbly from the start and kept falling apart at every step so a bunch of my pieces got pretty small but it tasted really good regardless all cooked up and nicely browned.
I didn’t have very many sugar snap peas but had a 1lb bag of frozen broccoli so after removing the cooked tofu from the pan, I added a little oil/water/soy/garlic/salt and pepper and put the lid on it for 5-6min. Poured out most of the water, added the sugar snap peas and fried it a bit till a little softened , tasted it and added a little more salt and garlic.
My hubby specifically asked for my authentic Thai spicy peanut sauce (~3TBS maesri’s red curry paste (more if you like it really spicy), 3/4 cup natural PB, 3/4 cup sugar, 2TBS vinegar, 1 can of coconut milk, 1/2 TBS salt, 1/2 cup water – all cooked on the stove on med for a little while till it thickens, stirring constantly—it freezes well or stores in the fridge for quite sometime :) ) so I made that while the rice was cooking instead of the one for this recipe. Was out of normal rice and brown rice so I used sticky rice and added the sesame oil like it callled for.
Overall, was a bit time consuming but I’d say totally worth it. Gunna use a different tofu next time but it still worked out :) and was very tasty! Family was very pleased and I’m a little bummed to find the only leftovers were the rice and peanut sauce since I’d love to have leftovers of it all. (I made the max amount of rice my little rice maker can make for only 3 people and that peanut sauce always makes a bit but it’s good so that’s ok. . Maybe I’ll thin out the sauce w water and turn it into the sauce for Thai chicken pizza or something..
Do you have any tips for storing leftovers of the sauce? I put it in the fridge, and it got really thick. i hate to waste it. This is one of my favorites of yours!!
If you warm it up it should thin out again, or you could stir in a teaspoon or so of hot water to help thin it out. :) Other than that, I don’t think there is anything else you could do to prolong its refrigerator life.
This came out so tasty! I loved every component in this dish. The peanut sauce is amazing. I can see myself making this over and over again. Delicious!
This is my absolute favourite recipe at the moment! I make it quite regularly.
My only suggestion is to double the sauce, and double the tofu.
Wow I loved the peanut sauce! I have made other spicy peanut sauces but this topped them all. The tofu was tasty too.
Everything but nutrition—calories, carbs,etc.
As much as I wanted to love this recipe, I just couldn’t. It was a bit complicated and time consuming, and the peanut sauce just didn’t settle well with me. The tofu, however, was delicious. Next time I think I will double that marinade to use in place of the peanut sauce, with siracha, of course.
Is it possible to substitute the pb for almond butter and the rice for quinoa?
Yes, it is possible, just be aware that the end product will taste quite different.
This is the best tofu recipe ever! Absolutely fantastic! I have actually never commented on any recipe blog before but Beth, you rule! I am a French seasoned cook who has lived in the US for some time now and I find your recipes very inspiring! Budget Bytes just has a great variety of flavors and with a well stocked up pantry, you can’t go wrong! I cook for my family of 4 almost daily and I love trying out your recipes. Thanks for starting the revolution of home cooking because it’s the way to go 😉!
Thank you, Caroline! That means so much to me! ❤️
I cooked tofu once before this recipe and it was bland. Saw this recipe and thought I would give tofu another try. This was delicious! It is super flavorful and I feel as though I could find this in a restaurant. The flavors are complex with the sesame flavors from the tofu and rice to the contrast with the spicy peanut sauce. Put a little extra spice in mine. It was great and shared it with my vegan coworker. Even if you are a normal meat eater I don’t think you would miss it with this great dish!
Wow! I love this recipe! You can substitute any veggies that you have on hand. Zucchini works great! Like others, the sauce is AMAZING! Best tofu recipe I have found! Thanks!
This is the first time I’ve ever successfully made tofu… Your recipe was easy to follow (I made it with quinoa, instead of rice which was great) – and holy moly that peanut sauce is to die for.
Made this for my lunches during the week and it’s super good! I used bok choy instead of snap peas and added a bit of lime juice to the sauce which made it even better :D
This was my first-ever attempted tofu recipe and you made it so easy. And it tastes sooo good. Have to bookmark this one to save to the dinner menu rotation.
P.S. – Love your meal prep series! Helps a single working girl have dinner to come home to during the week.
Another great recipe thanks. You are becoming my go-to for what to cook for dinner dilemma that’s quick, easy, satisfying and super tasty – and easy on the budget. Love the tofu recipes. This sauce made it.
My husband and I loved this recipe. He hardly ever gives me nines or tens for food I cook but he said this was definitely a 9/10 on his scale. I will definitely be making it again. Thank you for posting. ( I also had to add quite a bit of hot water to make the peanut sauce thin enough to drizzle. Are used Skippy peanut butter extra creamy )
This was delicious!
I mixed the marinade in a big ziploc bag, tossed the tofu around in it a bit, and then let it marinate in the fridge overnight :-).
I will say that I wound up adding considerably more than 4 tbsps of water to the sauce and it was still quite thick, not quite the right consistency. Any additional advice on how to work around this, or should I just keep on adding hot water next time? Thank so much!
Hmm, I would just keep adding the amount of hot water that works for you. It may just be an issue with differences in texture of different brands of peanut butter?
This recipe is divine! The peanut sauce is what dreams are made of
This peanut sauce, is divine! I’ve been using leftovers to dip carrots and bell pepper in, and spread on crackers. :D
I subbed red curry paste in for the Sriracha because I’m not a fan, and that’s all I had on hand. I’m wondering though, if it’s possible to sub tempeh in for the tofu?
I would think that tempeh would work well! :)
How do i find this recipe to save in the app? I’d love to save it so i can cool it many times – it’s so good!
If you click on the marketplace, then make sure to click on “recipes” instead of “bundles” before typing the word “tofu” into the search bar, it will come up. I hope we can get a better search function soon! :)
Hi Beth – This comment is more for you and not the recipe. I have been following your website for years. Not only do I love your recipes but I really like you as a person! I feel like I almost know you. In the past two years, I have transitioned to eating mostly vegan. I still use your recipes all the time, they are usually easy to veganize. It’s been so awesome to see you and your site grow, I’m so happy for you. Keep it up girl!!!
PS. This recipe looks amazing and I will be trying it soon.
Thank you, Samantha!! That is so sweet and is super encouraging. :) Thank you for your support! ❤️
This is outrageously flavourful! I’ll be making this one for friends. Thank you!
Made this for myself and my friend last night and we could not stop raving! That spicy peanut sauce is EVERYTHING. I also added some carrots and used sambal in place of the sriracha (it’s just too sweet for me!). Thanks for all your amazing recipes, Beth! My sister told me about your sight after I got out of grad school, and you’ve been my go to gal ever since.
Thank you! So glad everyone enjoyed the tofu bowls! :)
brilliant recipe, everybody did like it. Thank you for the tip how to drain to water out of the tofu, this really makes a difference.
Wow!! This was SO good! My whole family loved it! I made it just as written, only added both the broccoli and snap peas to make it more filling plus I’m vegan so the more veggies the better. This will definitely be a repeat.
Do you think this would work with tempeh instead of tofu?
You could probably do something similar with tempeh, sure!
Thanks for this recipe! Made it last night and it was delicious! Even my teenager liked it. The sesame rice is genius. Will be doing this again.
Thank you for this bowl! I was just wondering what to make for dinner when all I had was some odds and ends of frozen vegetables, rice, and a package of tofu, and was feeling hopelessly bored — this was the inspiration I needed!
Another tofu recipe winner! Thank you for sharing!
This. Looks. AMAZING! I’ll be making this for lunches as soon as I can. I love that it uses mostly pantry staples – just gotta pick up some tofu and peas and I’ll be good to go!
Could this be made with almond butter to accommodate a peanut allergy?
It will definitely change the flavor quite a bit. I find almond butter to be much more mild than peanut butter, so I’m not sure if it will balance well with the other flavors in the sauce.
I’ve used almond butter in place of peanut butter in sauces before and it has gone well. Just be careful with the seasoning and make sure you taste the sauce to get it to your liking.
I made this tonight for dinner, and it was fabulous (pic – https://imgur.com/a/KmAfr)!! I doubled the marinade and marinated it all day. I served over buttered brown rice and subbed the snap peas for broccoli. My first tofu dish was a success! Every recipe I’ve tried of yours has been fantastic. Definitely adding this to my recipe rotation, and am no longer daunted by tofu (even though I’m a vegetarian!). Keep the vegetarian recipes coming!
Yum! I made this for my week of lunches this week. I subbed Chili Garlic sauce for the Schiracha, and a carrot/cabbage/onion (from fridge) mix for the snap peas. The marinade and spices were spot on! The rice with sesame oil was a little tweak that was great too. Thanks for the recipe!
I love Budget Bytes, your recipes always turn out fantastic!
I am just curious, have you experimented with an air fryer at all? That’s how I cook my tofu and it gets crispy and wonderful everytime and you don’t need to wait for the water to be released.
I haven’t tried an air fryer. For some reason it doesn’t really appeal to me. :)
Just made this for dinner, and it turned out great. My biggest complaint with a lot of tofu dishes is the prep involved, but this was very simple to put together. Also I never thought to press tofu using plates like that, it was much easier than using two cutting boards and getting water everywhere.
Wow!! I thought your crispy tofu was the best way to cook tofu but this way is delicious. I will happily be eating this for lunch at work all week. By the way, I’ve been cooking from your site for years and absolutely love it. Thanks for your easy and delicious recipes!
Thank you! :)
This looks amazing, Beth! Can’t wait to try it. I don’t eat sugar (GSF grad!)–any suggestions for substitutes in the marinade? Or just leave it out? I’m wondering if the frying is still the way to go (without the sugar to caramelize) or if I should go the baking route. Either way…this looks so tasty! Thanks for this vegetarian and whole grain recipe =)
I definitely wouldn’t leave the sugar out on this one because there is a very delicate balance between the salt and sugar in the marinade, and like you said, it helps caramelize the sauce on the surface of the tofu. Unfortunately I can’t think of an easy swap for this one. :( But congratulations on going through the GSF course AND sticking to it!! That’s a huge accomplishment! :) Oh, maybe you can search the GSF recipe archive for a teriyaki marinade to see if anyone has come up with something that is along these lines, but sugar free.
Thanks for your response! 7 months and counting!! I appreciate it and will check the GSF recipe archive. Cheers!
Could you do this with chicken breast if your significant other hates tofu? ;)
Yep! This is essentially the same marinade that I used for my Sticky Ginger Soy Glazed Chicken, so you can check out how I used it with chicken there. :)