Crispy Tofu with a Blueberry-Teriyaki Glaze

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This unique vegetarian dish incorporates a delectable Blueberry-Teriyaki Glaze that features fresh blueberries from California Giant. It’s so good, you’ll want to use it on everything!


    For the Crispy Tofu:

  • 1 (14 oz) package extra firm tofu, drained, pressed, and cut into 1-inch cubes
  • 2 tablespoons tamari sauce
  • 2 teaspoons olive oil
  • 1 tablespoons cornstarch
  • For the Blueberry Teriyaki Sauce:

  • ¼ cup water
  • ¼ cup tamari
  • 2 tablespoons coconut sugar
  • 1 tablespoon coconut aminos
  • 1 tablespoon rice vinegar or white wine vinegar
  • 1 teaspoon freshly grated ginger
  • ⅓ cup California Giant blueberries
  • 2 tablespoons water, reserved
  • 1 tablespoon cornstarch, reserved
  • Serve With:

  • Rice
  • Pickled or raw cucumbers and carrots


      • Start by making the crispy tofu. Preheat the oven to 400F and line a sheet pan with parchment paper. In a small bowl, mix together the crispy tofu ingredients. Lay the tofu on the tray and bake in the oven for 30 minutes.
      • While the tofu cooks, make the teriyaki sauce. Add all the ingredients (except the cornstarch and water) into a small saucepan and cook over medium heat until the sauce reduces to about 1/3 in size - about 10 minutes.
      • In a small bowl, mix together the water and cornstarch. Pour into the saucepan that is cooking the teriyaki sauce, and stir for about 1 minute - the sauce will thicken. Remove from heat.
      • Once the tofu has cooked, add the tofu into the pot with the teriyaki sauce and mix well so that the tofu is evenly coated with the sauce. Serve with rice and veggies. Enjoy!

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!