I have been eating a plant-based diet for 12 years and have become more than familiar with tofu. I call for extra-firm tofu because I like my tofu to have a crispy exterior but a soft and juicy inside. The best part about tofu is that it is a blank slate and an amazing “vehicle” for any sauce, spice, or marinade. I recommend pairing this tofu with your favorite grain or rice noodles. —Athia Landry
This dish contains the following allergens: Soybeans
Cooking mode
Step-by-step instruction without your screen going to sleep
59ml
teriyaki sauce
2
garlic cloves, minced
1/2 teaspoon
ground ginger
1/2 teaspoon
onion powder
Kosher salt
Freshly ground black pepper
1 (454g)
package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 tablespoon
tuxedo sesame seeds
170.1g
snap peas
170.1g
carrots, thinly sliced
170.1g
broccoli florets
1 tablespoon
sesame oil
1
scallion, thinly sliced, for garnish
1/4 cup
teriyaki sauce
2
garlic cloves, minced
1/2 teaspoon
ground ginger
1/2 teaspoon
onion powder
Kosher salt
Freshly ground black pepper
1 (16-ounce)
package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 tablespoon
tuxedo sesame seeds
6 ounces
snap peas
6 ounces
carrots, thinly sliced
6 ounces
broccoli florets
1 tablespoon
sesame oil
1
scallion, thinly sliced, for garnish
Utensils
Grill Grate
BBQ Griddle
Step 1
In a large bowl, combine the teriyaki sauce, garlic, ginger, onion powder, salt, and pepper. Add the tofu and toss to evenly coat. Set aside to marinate for at least 15 minutes, tossing frequently.
Step 2
Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 26 minutes. Press the dial to begin preheating.
Step 3
When the unit beeps to signify it has preheated, place the tofu on the BBQ Griddle. Leave the hood open and cook, turning frequently using silicone-tipped tongs, until
browned on all sides, 12 to 16 minutes. When cooking is complete, transfer the tofu to a plate and sprinkle with the sesame seeds. Cover to keep warm.
Step 4
Place the snap peas, carrots, and broccoli on the BBQ Griddle. Toss with the sesame oil and season with salt and pepper to taste. Leave the hood open and cook until the vegetables are crisp tender, 8 to 10 minutes.
Step 5
When cooking is complete, remove the vegetables and serve with the crispy tofu. Garnish with the scallions.
In a large bowl, combine the teriyaki sauce, garlic, ginger, onion powder, salt, and pepper. Add the tofu and toss to evenly coat. Set aside to marinate for at least 15 minutes, tossing frequently.
59ml
teriyaki sauce
2
garlic cloves, minced
1/2 teaspoon
ground ginger
1/2 teaspoon
onion powder
Kosher salt
Freshly ground black pepper
1 (454g)
package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 tablespoon
tuxedo sesame seeds
170.1g
snap peas
170.1g
carrots, thinly sliced
170.1g
broccoli florets
1 tablespoon
sesame oil
1
scallion, thinly sliced, for garnish
1/4 cup
teriyaki sauce
2
garlic cloves, minced
1/2 teaspoon
ground ginger
1/2 teaspoon
onion powder
Kosher salt
Freshly ground black pepper
1 (16-ounce)
package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 tablespoon
tuxedo sesame seeds
6 ounces
snap peas
6 ounces
carrots, thinly sliced
6 ounces
broccoli florets
1 tablespoon
sesame oil
1
scallion, thinly sliced, for garnish
Step 2 of 5
Insert the Grill Grate, place the BBQ Griddle on top so it sits flat, and close the hood. Select BBQ GRIDDLE, set the temperature to 400°F, and set the time to 26 minutes. Press the dial to begin preheating.
59ml
teriyaki sauce
2
garlic cloves, minced
1/2 teaspoon
ground ginger
1/2 teaspoon
onion powder
Kosher salt
Freshly ground black pepper
1 (454g)
package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 tablespoon
tuxedo sesame seeds
170.1g
snap peas
170.1g
carrots, thinly sliced
170.1g
broccoli florets
1 tablespoon
sesame oil
1
scallion, thinly sliced, for garnish
1/4 cup
teriyaki sauce
2
garlic cloves, minced
1/2 teaspoon
ground ginger
1/2 teaspoon
onion powder
Kosher salt
Freshly ground black pepper
1 (16-ounce)
package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 tablespoon
tuxedo sesame seeds
6 ounces
snap peas
6 ounces
carrots, thinly sliced
6 ounces
broccoli florets
1 tablespoon
sesame oil
1
scallion, thinly sliced, for garnish
Step 3 of 5
When the unit beeps to signify it has preheated, place the tofu on the BBQ Griddle. Leave the hood open and cook, turning frequently using silicone-tipped tongs, until
browned on all sides, 12 to 16 minutes. When cooking is complete, transfer the tofu to a plate and sprinkle with the sesame seeds. Cover to keep warm.
59ml
teriyaki sauce
2
garlic cloves, minced
1/2 teaspoon
ground ginger
1/2 teaspoon
onion powder
Kosher salt
Freshly ground black pepper
1 (454g)
package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 tablespoon
tuxedo sesame seeds
170.1g
snap peas
170.1g
carrots, thinly sliced
170.1g
broccoli florets
1 tablespoon
sesame oil
1
scallion, thinly sliced, for garnish
1/4 cup
teriyaki sauce
2
garlic cloves, minced
1/2 teaspoon
ground ginger
1/2 teaspoon
onion powder
Kosher salt
Freshly ground black pepper
1 (16-ounce)
package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 tablespoon
tuxedo sesame seeds
6 ounces
snap peas
6 ounces
carrots, thinly sliced
6 ounces
broccoli florets
1 tablespoon
sesame oil
1
scallion, thinly sliced, for garnish
Step 4 of 5
Place the snap peas, carrots, and broccoli on the BBQ Griddle. Toss with the sesame oil and season with salt and pepper to taste. Leave the hood open and cook until the vegetables are crisp tender, 8 to 10 minutes.
59ml
teriyaki sauce
2
garlic cloves, minced
1/2 teaspoon
ground ginger
1/2 teaspoon
onion powder
Kosher salt
Freshly ground black pepper
1 (454g)
package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 tablespoon
tuxedo sesame seeds
170.1g
snap peas
170.1g
carrots, thinly sliced
170.1g
broccoli florets
1 tablespoon
sesame oil
1
scallion, thinly sliced, for garnish
1/4 cup
teriyaki sauce
2
garlic cloves, minced
1/2 teaspoon
ground ginger
1/2 teaspoon
onion powder
Kosher salt
Freshly ground black pepper
1 (16-ounce)
package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 tablespoon
tuxedo sesame seeds
6 ounces
snap peas
6 ounces
carrots, thinly sliced
6 ounces
broccoli florets
1 tablespoon
sesame oil
1
scallion, thinly sliced, for garnish
Step 5 of 5
When cooking is complete, remove the vegetables and serve with the crispy tofu. Garnish with the scallions.
59ml
teriyaki sauce
2
garlic cloves, minced
1/2 teaspoon
ground ginger
1/2 teaspoon
onion powder
Kosher salt
Freshly ground black pepper
1 (454g)
package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
1 tablespoon
tuxedo sesame seeds
170.1g
snap peas
170.1g
carrots, thinly sliced
170.1g
broccoli florets
1 tablespoon
sesame oil
1
scallion, thinly sliced, for garnish
1/4 cup
teriyaki sauce
2
garlic cloves, minced
1/2 teaspoon
ground ginger
1/2 teaspoon
onion powder
Kosher salt
Freshly ground black pepper
1 (16-ounce)
package extra-firm tofu, drained, patted dry, and cut into 1-inch cubes
