Teriyaki Tofu

Catalina T

Having a delicious Japanese inspired meal in front of you on a weeknight has never been easier with this quick & tasty Teriyaki Tofu recipe

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Prep Time 10

Cook Time 8

Total Time 18

Course Main Course

Cuisine Asian, Japanese

Servings servings

Calories 271 kcal

Ingredients

500 gm firm tofu (NOTE 1)
⅓ cup cornflour (NOTE 2)
2 spring onions (scallions) (NOTE 3)
vegetable oil (for frying)

FOR THE TERIYAKI SAUCE

3 tbsp soy sauce (NOTE 4)
3 tbsp cooking sake (NOTE 5)
3 tbsp mirin (NOTE 6)
2 tbsp sugar (NOTE 7)

Instructions

For spring onion curls, cut the onions in 10cm (4 inches) in lengths then thinly slice them into strips. Alternatively, slice the spring onions diagonally. Place the cut onions in a bowl of cold water and it set aside.
In a small bowl combine soy sauce, mirin, sake and sugar and mix well to combine, set aside.
Place the tofu on a chopping board. Using paper towels and hands gently but firmly press on the tofu to release any excess water. Cut the tofu into 1cm slices and again in half, repeat with the gentle press and use paper towels to blot off any water.
Place the flour in a plate and dust each slice of tofu in the flour and shake off any excess flour. For a quick method, use a large snap bag, place the flour and tofu inside, create some air and shake bag to coat the tofu.
To deep-fry, preheat the oil to 180°C (360°F) and cook tofu for 2 to 3 minutes making sure to turn the tofu so it cooks evenly. For pan-fried tofu, pour the oil in a frypan until it coats the entire surface of the pan. Heat the oil on medium to high heat and cook the tofu on each side for 3 to 4 minutes or until golden. Transfer the tofu on to a cooling rack.
Remove any excess oil remaining in the pan or use a different frypan. On medium to high heat add in the teriyaki sauce mixture and stir until mixture bubbles. Add in the tofu and gently stir it into the sauce making sure to coat each side evenly. The tofu is ready once the sauce has thickened and the tofu has caramelised.

Notes

(NOTE 1) Firm tofu - Firm tofu works best as we need to handle the tofu for dusting in flour and frying but regular tofu can also be used with care.

(NOTE 2) Flour - To make the tofu crispy use either cornflour, cornstarch, potato flour or potato starch.

(NOTE 3) Spring onions - Scallions - Spring onion is more than just a pretty garnish in this recipe, it adds freshness and texture to the tofu. When soaked in cold water for 15 minutes it makes the spring onion crispy and less intense in flavour.

(NOTE 4) Soy sauce - Light or regular soy sauce can be used.

(NOTE 5) Cooking sake - Sake is Japanese alcohol made from fermented rice. Cooking sake is usually less sweet with added salt and vinegar. It can be found in supermarkets in the international section or at Asian grocers.

(NOTE 6) Mirin - Is Japanese rice wine that is low in alcohol but high in sugar. It can be found in supermarkets in the international section or at Asian grocers.

(NOTE 7) Sugar - The sugar is added to help the teriyaki sauce thicken, caramelise and add additional sweetness. If you do not like your teriyaki sauce sweet, use half of the sugar recommended or skip it altogether as the mirin will add some sweetness.

To serve - The teriyaki tofu goes really well with hot steamed rice or fresh salad to take the edge of the salty and sweet flavour of the teriyaki sauce.

Leftovers - It's best to serve and eat the tofu immediately as any leftovers won't be as nice the following day.

The calories and nutrition information was calculated using a third party Application. This should be used as an approximation guide only.

Nutrition