Honey Teriyaki Tofu with Green Veggies

Honey Teriyaki Tofu with Green Veggies

Try this delicious dinner for meatless Monday! Although, almost everyday of the week is meatless at our house, this RECIPE right here would satisfy any meat lover! Regina chose to go with our Silvestre honey because it has a nice bold character which pairs nicely with Japanese inspired cuisine! Try this recipe and let us know what you think! 

Servings: 2


9 oz of tofu, cut into cubes

3 oz of broccoli

2 oz of soy beans (edamame)

3-3.5 oz of green beans

For the teriyaki:

¼ cup soy sauce

¼ cup water + 1 tsp

1 tbsp of brown sugar

2 tbsp of Brazilian Iguaçu River Wildflower - Silvestre (Buy it on Amazon)

½ tsp of minced garlic

½ tsp of minced ginger

1 tsp of sesame seeds

1 tsp of cornstarch


  1. Line the baking sheet with parchment paper, preheat the oven at 420F. Season the tofu with salt and pepper and drizzle with olive oil. Roast tofu for about 30 minutes.
  2. Meanwhile cook the teriyaki sauce. Dissolve the cornstarch in 1 tsp of water.  In a medium saucepan combine soy sauce, water (¼ cup), brown sugar, honey, garlic, ginger and sesame seeds. Cook for 2 minutes on a medium heat, then stir in corn starch. Cook for about 15-20 minutes until thickened.
  3. Blanch the vegetables in a boiling hot water for 2 minutes and then transfer them into the ice-bath for 30 seconds, this will help them to stay green and crispy. Season with salt and pepper and combine with tofu and teriyaki sauce.
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