Here is what you'll need!
One-Pan Parchment Teriyaki Tofu
1 14-ounce tofu block
1 carrot, sliced
1 red pepper
½ cup soy sauce
⅓ cup honey
2 teaspoons sesame seeds
1 teaspoon sesame oil
4 slices ginger, minced or sliced
3 cloves garlic, minced
1 sprig scallion, chopped
Preheat oven to 450°F/230˚C.
Place two sheets of paper towels on a cutting board and put tofu on top, then put two sheets of paper towels on top of the tofu.
Place heavy books, cast iron pans, etc. on top of tofu for at least 20 minutes to drain water.
In a small bowl, mix marinade ingredients and pour marinade over tofu, then refrigerate for an hour.
Fold the parchment paper in half, then open up.
Place carrots, red pepper, and broccoli on parchment paper, and drizzle on oil and sprinkle on salt and pepper.
Lay the tofu on the veggies, and cinch the paper together by folding it over itself along the edges.
Bake in the oven for 10 minutes or until tofu is golden brown.
Serve over rice or pasta.
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