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Teriyaki Tofu Recipe

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4.1 from 9 reviews

  • Author: Lea
  • Total Time: 40 minutes
  • Yield: 2 servings
  • Diet: Vegetarian

Description

This Teriyaki Tofu recipe features crispy pan-fried tofu coated in a savory homemade teriyaki sauce, garnished with green onions, pickled red ginger, and optional katsuobushi (dried bonito flakes). It is a quick, flavorful, and satisfying dish perfect for a vegetarian or pescatarian meal, made with simple ingredients and cooked in under 30 minutes.

Ingredients

Tofu and Coating

  • 14 oz medium-firm tofu (momen dofu) (1 block)
  • ⅓ cup potato starch or cornstarch
  • 2 Tbsp neutral oil

Teriyaki Sauce

  • 2 Tbsp sake
  • 2 Tbsp mirin
  • 2 Tbsp soy sauce (Use gluten-free soy sauce for gluten-free option)

Garnish and Extras

  • 1 green onion/scallion, chopped
  • 1–2 packs katsuobushi (dried bonito flakes) (3–6 g, optional, skip for vegan/vegetarian)
  • Pickled red ginger (to garnish)

Instructions

  1. Gather Ingredients: Collect all the necessary ingredients as listed to ensure a smooth cooking process.
  2. Drain Tofu: About 30 minutes before cooking, wrap the tofu block in paper towels and place it between two plates or baking sheets. Apply a heavy object on top to press and drain excess liquid for 20–30 minutes. Alternatively, microwave tofu wrapped in paper towels for 2–3 minutes to remove moisture.
  3. Prepare Teriyaki Sauce: In a small bowl or measuring cup, combine 2 Tbsp sake, 2 Tbsp mirin, and 2 Tbsp soy sauce. Set aside to use later.
  4. Cut Tofu: After draining, remove paper towels and discard water. Slice the tofu lengthwise in half and then crosswise into ½-inch thick square slabs, yielding about 12 pieces from one block.
  5. Chop Garnish: Finely chop the green onion and set aside for garnishing the finished dish.
  6. Heat Pan and Oil: Heat a nonstick frying pan over medium to medium-high heat. Once hot, add 2 Tbsp neutral oil to the pan.
  7. Coat Tofu: Place ⅓ cup potato starch or cornstarch in a bowl or tray. Coat each tofu piece evenly with the starch, shaking off excess.
  8. Pan-Fry Tofu: Carefully place the coated tofu pieces in the hot oil. Fry until the bottom side turns crispy and golden brown, then flip to cook the other side to the same golden crispness.
  9. Add Teriyaki Sauce: Pour the prepared teriyaki sauce into the pan once tofu is browned on both sides.
  10. Glaze Tofu: Flip the tofu pieces and gently shake the pan to evenly coat tofu with the thickening sauce. Cook briefly until the sauce slightly thickens and clings to the tofu.
  11. Add Katsuobushi: Sprinkle 1–2 packs of katsuobushi (dried bonito flakes) over the tofu just before turning off the heat to add umami flavor (optional for vegan/vegetarian).
  12. Serve: Transfer the tofu to a serving plate. Garnish with chopped green onion and pickled red ginger. Serve hot for the best flavor and texture.
  13. Store Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing as tofu texture will change negatively.

Notes

  • Pressing the tofu properly is key to achieving a crispy exterior.
  • For a gluten-free version, substitute soy sauce with gluten-free tamari sauce.
  • Katsuobushi is optional; omit for vegan or vegetarian diets.
  • Pickled red ginger adds a nice tangy contrast to the savory tofu.
  • Do not freeze cooked tofu as it alters texture and becomes less enjoyable.
  • Adjust sauce quantities to taste if you prefer a stronger or lighter glaze.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://recipesbylea.com/teriyaki-tofu-recipe/