Teriyaki Tofu
Make this sweet and savoury tofu coated in homemade teriyaki sauce, ready in just 20 minutes. Serve over rice with broccoli for the tastiest meal.
Servings: 2
Ingredients
- 350g block of extra firm tofu (drained)
- 2 tbsp cornstarch
- salt & pepper to taste
- 1 1/2 tbsp cooking oil
Teriyaki sauce:
- 2 tbsp granulated sugar
- 1 1/2 tbsp mirin
- 2 1/2 tbsp soy sauce
- 1/2 tbsp apple cider vinegar or white vinegar
- 1 tsp cornstarch
- 1/2 tbsp minced ginger
Instructions
- Mix teriyaki sauce ingredients in a small bowl and set aside.
- Slice the tofu into about 1/3-1/2-inch thick pieces. You should end up with approximately 4-6 slices; the exact number may vary depending on your brand of tofu.
- I like to place chopsticks on either side of the tofu to guide your knife and prevent cutting too deeply (scroll down to the recipe card for a video tutorial on this step). Then, cut thin vertical slices on top of the tofu with a sharp knife.
- Pat the tofu dry with a paper towel to remove excess water, ensuring it is as dry as possible. Gently coat the tofu in cornstarch using your hands.
- Heat the olive oil in a large pan over medium-high heat. Add your tofu cut side down and season both sides with salt and pepper.
- Pan fry for about 3 mins per side or until lightly golden brown.
- Turn down the heat to medium-low and add the teriyaki sauce. Using a spoon, coat the sauce all over the tofu. Cook until the sauce becomes bubbly and forms a thick glaze.
- Serve with rice and cooked broccoli. Garnish with sesame seeds and chopped cilantro. Enjoy while hot!
Video
Notes
- Start cooking the rice before the teriyaki tofu to ensure it's ready when needed. I prefer using jasmine or sushi rice.
- Use a small cheese grater or microplane to grate fresh ginger.
- Dry your tofu well before coating it in cornstarch to achieve a crispier texture.
- Use a nonstick pan for best results; teriyaki sauce can get sticky during cooking.