2000s Recipes + Menus

Teriyaki-Glazed Tofu and Broccolini

  • Active time:10 min
  • Start to finish:25 min
May 2008
Traditionally, the term teriyaki refers to the combination of the sweet glaze with the act of broiling, not just to a sauce. And it’s that fusion that results in golden, caramelized tofu, taking a few simple ingredients to new heights. View more web-exclusive recipes.
  • 1 medium onion, thinly sliced
  • 2 bunches Broccolini (1 lb total)
  • 2 tablespoons vegetable oil
  • 7 tablespoons teriyaki sauce, or to taste, divided
  • 1 (14-oz) block extra-firm tofu, cut crosswise into 8 pieces
  • 1/2 cup cold water
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon fresh lemon juice
  • 1/2 teaspoon Asian sesame oil
  • Accompaniments:

    rice; lemon wedges
  • Preheat broiler. Line a large shallow baking pan with foil and lightly oil.
  • Toss onion and Broccolini in a bowl with vegetable oil, 2 tablespoons teriyaki sauce, and 3/4 teaspoon salt.
  • Pat tofu dry and arrange down middle of pan. Sprinkle with 3/4 teaspoon each of salt and pepper, then brush with 1 1/2 tablespoons teriyaki sauce. Spread vegetable mixture alongside tofu.
  • Broil 3 to 4 inches from heat until tofu is pale golden and vegetables are lightly charred in spots, about 7 minutes. Turn tofu over and brush with 1 1/2 tablespoons teriyaki sauce, then stir vegetables. Broil until tofu is pale golden and vegetables are crisp-tender, about 7 minutes more.
  • Meanwhile, whisk together water, cornstarch, and 2 tablespoons teriyaki sauce in a small heavy saucepan, then simmer, whisking occasionally, 2 minutes. Remove from heat and stir in lemon juice, sesame oil, and, if desired, additional teriyaki sauce. Serve sauce over tofu, vegetables, and rice.
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