Diabetes Forecast

Tofu Teriyaki

Per Serving

Tofu Teriyaki

Makes: 6 servings
Serving Size: 1 cup
Calories 185
Fat 11 g
Saturated Fat 1.9 g
Trans Fat 0 g
Carbohydrate 8 g
Fiber 2 g
Sugars 3 g
Cholesterol 0 mg
Sodium 390 mg
Potassium 310 mg
Protein 14 g
Choices: Carbohydrate 1/2, Medium-Fat Protein 2
  • Makes: 6 servings
  • Serving Size: 1 cup


1 Tbsp. grapeseed oil
2 large garlic cloves, peeled
2-inch piece ginger, thinly sliced lengthwise, 3 slices thinly julienned (thread-like)
3 scallions, trimmed, 2 crushed, 1 thinly sliced diagonally
1 (2 x 4-inch piece) kombu (kelp)
1/4 cup light soy sauce
1/2 cup sake
1/2 cup water
1 Tbsp. dark sesame oil
2 tsp. agave nectar
1 tsp. tapioca starch diluted with 1 Tbsp. water
2 lbs. firm tofu (silken or regular), drained and cut into 1-inch cubes


  1. In a small to medium saucepan, add the oil, and stir-fry the garlic and ginger over medium heat until golden, about 1 minute. Add the crushed scallions, kombu, soy sauce, sake, 1/2 cup water, sesame oil, and agave nectar, and bring to a boil.
  2. Reduce heat to simmer, and reduce by 1/3, about 5 minutes. Add the tapioca starch mixture to thicken the sauce, stirring continuously. Add the tofu, and continue to cook for 2 minutes more. Serve hot. If desired, serve with brown rice.

Adapted from Asian Flavors Diabetes Cookbook by Corinne Trang.


Recipe Finder

Show me recipes in: