Teriyaki Tofu 3 Ways

Preparation

1. Teriyaki Tofu Lettuce Wraps: Using a cheese grater or your hands, shred the tofu into small pieces. Heat the oil in a nonstick skillet over medium heat. Add the tofu and cook, stirring often, until heated through, 4 to 5 minutes. Add the bell pepper, red onion, and green onion, and cook for another 2 to 3 minutes. Remove from the heat and set aside. Build the lettuce wraps. Take a piece of butter leaf lettuce and place a spoonful of the tofu mixture in the center. Drizzle on some teriyaki sauce, then sprinkle on some cashews and crispy wontons for added crunch. Garnish with more green onion and serve with a side of extra teriyaki sauce and enjoy!
2. Teriyaki Tofu Sandwich: To prepare the slaw, place the mayo, rice vinegar, maple syrup and sesame seeds in a large mixing bowl and whisk to combine. Add the coleslaw mix, carrot, and green onion to the bowl and toss to combine. Season with salt and pepper and set aside. Heat the oil in a nonstick skillet over medium heat. Once the oil is hot, add the tofu to the pan and cook until heated through, 4 to 5 minutes. To build the sandwiches, toast the slices of bread. On each slice of bread, place a lettuce leaf. Layer the heated teriyaki tofu slices on top of the lettuce. Place a generous portion of the caramelized pineapple on the tofu. Spoon a helping of the colorful cabbage slaw over the pineapple. Sprinkle sesame seeds over the slaw for added texture and visual appeal. Top each sandwich with the remaining slices of bread or bun.
3. Teriyaki Tofu Potstickers: Heat 1 tablespoon of the vegetable oil in a skillet over medium heat. Add minced garlic and grated ginger to the skillet. Sauté for about 1 minute until fragrant. Add chopped mushrooms and water chestnuts to the skillet and cook for 3-4 minutes until they release their moisture and start to brown. Stir in the shredded Nasoya Plantspired Teriyaki Baked Tofu, soy sauce, and sesame oil. Cook for an additional 2-3 minutes, allowing the flavors to combine. Remove from heat and let the filling cool slightly. To assemble the potstickers, Place a potsticker wrapper in the palm of your hand. Dip your finger in water and moisten the edges of the wrapper. Spoon a small amount of the teriyaki tofu and mushroom filling onto the center of the wrapper. Fold the wrapper in half over the filling, pressing the edges together to seal. Create pleats along the edges to give the potsticker a decorative edge. Place the assembled potstickers on a tray lined with parchment paper, making sure they do not touch each other. To prepare the potstickers, heat the remaining 2 tablespoons of vegetable oil in a large nonstick skillet over medium. Once the oil is hot, carefully place the potstickers in the skillet, flat side down. Cook for about 2-3 minutes until the bottoms are golden brown. Add a splash of water to the skillet and quickly cover it with a lid. This will create steam to cook the potstickers further. Cook for an additional 3-4 minutes, or until the potsticker wrappers are translucent and the filling is cooked through. Garnish with sesame seeds and green onion. Serve with a side of teriyaki sauce for dipping and enjoy!
4. Recipe Notes: These potstickers are great to freeze and cook for later! To do so, follow the instructions up until step 7. Place the potstickers in the freezer and freeze for 3 to 4 hours, or until fully solidified. Once frozen, transfer them to a freezer-safe, airtight container or a resealable freezer bag. When ready to enjoy the potstickers, you can cook them frozen. To do so, heat a skillet over medium heat and add a bit of oil. Place the frozen potstickers in the skillet in a single layer, flat side down. Cook for a few minutes until the bottoms are golden brown. Add a splash of water to the skillet and quickly cover it with a lid. Steam the potstickers for a few minutes until they're heated through, and the wrappers become translucent. Uncover the skillet and cook for an additional minute or two to crisp up the bottoms. Garnish and enjoy!

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