Broiled Tofu or Tempeh

  • Prep Time: 5 mins
  • Total Time: 15 mins
  • Servings: 1
  • About This Recipe

    “I am not a vegetarian but I quite enjoy this recipe as a meat substitute, especially when I use Tempeh”

    Ingredients

  • 1/3 lb extra firm tofu or 1/2 packagetempeh, pre steamed for 15 minutes
  • 2largemushrooms, chopped
  • 2clovesgarlic, chopped
  • 1 1/2 teaspoonsgrated fresh ginger
  • 4tablespoonslight soy sauce
  • 2teaspoonsfresh chopped parsley
  • Directions

  • Spray a pyrex pie plate with oil.
  • Put 1/4 of the soy in it.
  • Cut the tofu or tempeh into small bite size pieces and put in the pie plate.
  • Add the chopped mushrooms, garlic& ginger.
  • Sprinkle remaining 3 tbsp of soy on top.
  • Sprinkle with the parsley.
  • Broil 6″ from heat source for approximately 10 minutes or until the soy is bubbling and the tofu/tempeh is browned.
  • Reviews

  • “Yum! My toddler loves you for this!A great mix of tastes. We only have ketchap manis in the house at the moment for the soy and the slightly sweeter taste works well.”

  • “When I was living alone during school, I was making this all the time!I’d make it at least once every other week with a baked potato and lemon garlic greens.Now that there’s more than just me to cook for, I’ve had to add some variety to my cooking, but this is still a super easy and accomodating dish for a busy weeknight.I’ve made this with and without the ginger and mushrooms at various times.It’s best with all the ingredients, but works in a pinch when the fridge is low on ingredients.Just make sure you always have a bottle of minced garlic, some low-sodium soy sauce and tofu on hand.”

  • “Another great tofu recipe from Bergy, easy to prepare, chewy on the outside and almost creamy on the inside. Dh doesn’t mind the idea of tofu but doesn’t like many of the ways it’s prepared, but he liked this one. I added some chopped scallions for color and flavor (and because I had them on hand ;o). I also turned the cubes after the initial broiling and broiled the other sides a bit more to get that nice browned, chewy edge everywhere. Served it over jasmine rice with asparagus on the side. Thanks!”

  • “I made this with tempeh and it was very salty. But, it had a good flavor. I will make this again with probably half of the soy sauce.”

  • “Holy salty batman! Made this with tempeh and the saltiness was overpowering- was very delicious but couldn’t eat too much of it a time- used low-sodium soy sauce as well. Strange. Definitely liked the taste (despite saltiness) and it gets bonus points for its simplicity. I think it literally took me 15 minutes total. Will try again and see if the salt eases off on the second batch.”

  • “Really delicious!! I used a few more mushrooms and substituted 1 T of the soy sauce for Allegro Hickory Smoke Marinade. Also, I had to cook it longer than your instructions but that’s probably because my oven is 12 years old and I like my tofu dry. I just flipped it several times and broiled it longer and it was wonderful. Thank you.”

  • “Fantastic starter or party food. Used regular tamari and was too salty, must use low sodium soy sauce or tamari.”

  • “Fantastic, a keeper for sure.Tasted great and was so easy and fast to make!Added red pepper flakes- yumm.Made a whole pound for dinner, and it is all gone. That’s the sign of satisfaction for sure.Served with wheat berries and steamed spinach.Thanks for sharing this recipe!”

  • “This dish is wonderful! I enjoy blending different flavors together (and I love Asian), and this recipe does it perfectly. Not only does it taste delicious, but tofu is an excellent source of heart-healthy protein and easily acts as a main dish in this recipe. Because I like my food very spicy, I added some hot chili paste (revs up your metabolism too!)- yummy!”

  • “Easy and tasty – my 14 year old son made it and everyone loved it – me, my husband, and 5 kids! We didn’t have parsley, but it was delicious anyway. We used Portobello mushrooms.”

  • “This was great, with several modifications that I would recommend. I used a package of very firm tofu, a bunch of chopped baby carrots and celery. We didn’t have fresh garlic, and so used garlic powder; we didn’t have ginger, and so used five spice powder. I also added Sriracha and sweet chili sauce. Perfect. I will make this again.”

  • “Made with tempeh and only half the amount of soy sauce called for in the recipe and was super salty”

  • “SSSSSOOOOOOOOOOGOOD!!My fiance who HATES tofu and mushrooms loves it!”

  • “It is plenty salty so don’t add more.I also added some peas.Very good but not special enough for me to give a 5.”

  • “My bf (who dislikes tofu) liked my version of this (I put wine and worchester sauce in the pan)”

  • “I was concerned that the ginger would be a bit much, but I left it in and I am glad I did. Lovely things happened to the ginger and garlic under the broiler with the soy sauce. This was fast, easy, and tasty.I used a thinly sliced scallion instead of fresh parsley. I had no problem polishing this off, but I didn’t serve it over rice or anything. That would be good though. Thanks for sharing!”

  • “This was easy and flavorful! It did not reheat in the microwave very well though. I’ll have to make it in smaller quantities or when I have company for dinner.”

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