Preheat oven to 350. Place each tofu cake on its side and cut into thirds. Keeping the layers together, cut diagonally, making 6 long triangles, then cut the triangles down the middle to make 12 smaller triangles. Repeat with second tofu cake. Pat each triangle well with paper towels.
Warm 2 tablespoons olive oil in a large skillet over medium heat. Fry the triangles in one snug layer until golden brown, 7 to 10 minutes on each side. Add more oil as needed. Drain the tofu triangles on paper towels.
In a large bowl, combine soy sauce, tomato paste, vinegar, apple juice, maple syrup, 1 tablespoon olive oil, ginger and garlic. Whisk well.
Arrange the tofu pieces in two snug layers in a baking dish. Pour teriyaki sauce on top. Cover with aluminum foil and bake for 15 minutes. Turn over and bake for 15 more minutes.
Recipe courtesy of Grub: Ideas for an Urban Organic Kitchen (Tarcher/Penguin, 2006), by Bryant Terry and Anna Lappé.
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