Teriyaki Tofu

Crispy teriyaki tofu is a quick, delicious, and healthy meal that can be made in under 30 minutes! The tofu is pan fried until crispy perfection and coated in a sweet, aromatic, umami-packed teriyaki sauce.

Course Lunch & Dinner Recipes, Main Course

Cuisine Japanese

Keyword best teriyaki, teriyaki tofu, teriyaki tofu and broccoli, teriyaki tofu bowl, teriyaki tofu marinade, teriyaki tofu recipe, teriyaki tofu stir fry

Prep Time 20

Cook Time 7

Total Time 27

Servings servings

Calories 356kcal

Author Megan

Equipment

Ingredients

Tofu

14 oz medium firm tofu
⅓ cup cornstarch
¼ cup vegetable oil

Teriyaki Sauce

1 teaspoon ginger grated
1 teaspoon garlic minced
¼ cup soy sauce
¼ cup mirin
¼ cup sake
3 tablespoons brown sugar
2 teaspoon cornstarch
2 teaspoon water
1 teaspoon toasted sesame oil

Garnish

toasted sesame seeds
green onions sliced

Instructions

Prepare the tofu. Drain the tofu by wrapping the tofu with a paper towel or tea towel and placing a plate or tray over the tofu for 20 minutes. This will drain the tofu of all the excess moisture. Make sure the weight is not too heavy so that it will break the tofu. Then cut the tofu into 1-inch cubes.
Coat the tofu. In a shallow bowl or tray, add the cornstarch and dredge the tofu pieces until all the sides are coated in cornstarch. Set aside.
Pan-fry the tofu. Heat a medium skillet on medium-high heat. Once the pan is hot, add the oil and the tofu cubes and fry on all sides until golden brown and crispy about 5-6 minutes. Remove the tofu and place it on a paper towel-lined tray.
Make teriyaki sauce. Heat the same medium skillet on medium heat. Once the pan is hot, add 1 tablespoon of vegetable oil and ginger, and garlic. Saute for 1 minute until lightly browned and fragrant. Then add the soy sauce, mirin, sake, and brown sugar. Bring the mixture to a simmer.
Thicken the teriyaki sauce. In a small bowl, mix together 2 teaspoons of cornstarch with 2 teaspoons of water until dissolved. Then add the cornstarch slurry to the teriyaki sauce and mix for 30 seconds until the sauce has thickened. Turn off the heat and add the sesame oil and tofu. Toss everything together for 1 minute until the tofu is thoroughly coated.
Serve. Serve the tofu over steamed rice, topped with toasted sesame seeds and sliced scallions.

Notes

Drying the tofu prevents too much splatter when frying. When hot oil comes into contact with water it splatters. To prevent too much splattering, you will need to absorb as much water from the tofu as you can. Draining the tofu also firms up the tofu to make it easier to pan-fry.
Don’t put too much weight on top of your tofu. You want just enough weight to drain the liquid from the tofu but not too much where the tofu will break and crumble.
Have all the ingredients prepped before cooking. Having all the ingredients prepped in mixing bowls before you begin cooking will ensure a seamless and easy process while cooking.
If your tofu is sticking, it could be because 1) you tried to flip it too early, 2) the heat is too low, or 3) your pan has lost its non-stick coating. If your tofu is sticking I suggest increasing the heat and adding a touch more oil.
Don’t add the sesame oil until the end. If you cook sesame oil on the skillet for too long the flavor will cook away and you will lose that beautiful nuttiness flavor.

Nutrition