Teriyaki Tofu

Name: Teriyaki Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 400 g tofu (extra-firm, pressed and cubed into 1-inch pieces); 3 tbsp cornstarch (for coating tofu); 2 tbsp oil (vegetable or canola, for pan-frying); 3 tbsp soy sauce (low-sodium preferred); 4 tbsp water (for the sauce); 2 tbsp sugar (brown, lightly packed); 1 tbsp rice vinegar; 1 tsp ginger (grated fresh); 2 pcs garlic (cloves, minced); 1 tsp sesame seeds (toasted, for garnish); 2 pcs green onion (sliced, for garnish)

RATING

4.5/5(87)

TASTE SCORE

8/10

Crispy pan-fried tofu cubes glazed in a glossy, sweet-savory homemade teriyaki sauce. This quick weeknight dinner pairs perfectly with steamed rice and a side of steamed broccoli for a satisfying Japanese-inspired meal ready in under 30 minutes.

PREP

10m

COOK

15m

SERVES

1 CUP

209 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Press and cube the tofu.
1.Drain the tofu and wrap in a clean kitchen towel or paper towels.
2.Place a heavy skillet or a few books on top and press for 15 minutes to remove excess water.
3.Unwrap and cut the pressed tofu into 1-inch cubes.
TIPThe drier the tofu, the crispier it will fry. Don't rush the pressing step.
mix · ~1 min
Whisk together the teriyaki sauce.
1.In a small bowl, combine soy sauce, water, brown sugar, rice vinegar, grated ginger, and minced garlic.
2.Whisk until the sugar is completely dissolved. Set aside.
prep · ~2 min
Coat the tofu in cornstarch.
1.Place the tofu cubes in a large mixing bowl.
2.Sprinkle 3 tablespoons of cornstarch over the top.
3.Gently toss with your hands or a spatula until each cube is lightly and evenly coated.
fry · ~8 min
Pan-fry the tofu until golden and crisp.
1.Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat.
2.Once the oil is shimmering, arrange the tofu in a single layer. Work in batches if needed.
3.Cook for 3-4 minutes per side, turning carefully, until all sides are golden brown and crispy.
TIPDon't move the tofu too much in the first minute; letting it sit gives a better crust.
simmer · ~2 min
Glaze the tofu with the teriyaki sauce.
1.Reduce the heat to medium-low.
2.Pour the prepared teriyaki sauce over the crispy tofu in the skillet.
3.Let it bubble and simmer for 1-2 minutes so the flavors meld.
simmer · ~1 min
Thicken the sauce with cornstarch slurry.
1.Stir the cornstarch slurry one more time and pour it into the skillet.
2.Gently stir the tofu until the sauce thickens to a glossy, sticky glaze that coats each cube, about 30-60 seconds.
3.Remove from heat immediately once thickened to avoid burning the sugar.
TIPAlways mix the slurry with cold water before adding to the hot pan to prevent lumps.
garnish · ~1 min
Garnish and serve immediately.
1.Transfer the glazed tofu to a serving plate.
2.Sprinkle with toasted sesame seeds and sliced green onions.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for at least 15 minutes to remove moisture for maximum crispiness.
2
Toss tofu in cornstarch just before frying; a light, even coating gives the best crust.
3
Let the tofu sear undisturbed for the first minute to develop a golden-brown crust.
4
Whisk the cornstarch slurry just before adding to the pan to avoid lumps.
5
Remove the skillet from heat immediately after the sauce thickens to prevent the sugar from burning.
6
For extra flavor, toast the sesame seeds in a dry pan until fragrant before garnishing.
7
If making ahead, store glazed tofu separately from rice and reheat in a skillet to maintain texture.