Description
This Teriyaki Tofu recipe offers a deliciously crispy and flavorful plant-based option, featuring tofu coated in a homemade sweet and savory teriyaki sauce. Perfect for a quick 35-minute meal, it’s pan-fried to golden perfection and topped with green onions and toasted sesame seeds for added crunch and aroma.
Ingredients
Tofu and Coating
- 20 oz extra firm tofu (preferably high protein)
- 2 1/2 Tbsp avocado oil (or light olive oil)
- 3 Tbsp cornstarch (divided)
- Sliced green onions (for garnish)
- Toasted sesame seeds (for garnish)
Teriyaki Sauce
- 1/4 cup water
- 1 1/2 tsp cornstarch
- 1/4 cup low sodium soy sauce
- 2 Tbsp mirin
- 1 1/2 Tbsp maple syrup (or honey)
- 1 1/2 Tbsp brown sugar
- 1 Tbsp rice vinegar
- 1/4 tsp toasted sesame oil
- 2 tsp peeled and minced fresh ginger
- 2 tsp minced fresh garlic
Instructions
- Prepare the Tofu: Cut tofu into 1-inch chunks. Line an 18 by 13-inch baking sheet with two layers of paper towels. Spread tofu pieces evenly over the towels and let drain for 15 minutes to remove excess moisture, which helps in achieving a crispy texture when cooked.
- Make the Sauce: In a mixing bowl, whisk together 1/4 cup water with 1 1/2 tsp cornstarch until smooth. Add low sodium soy sauce, mirin, maple syrup, brown sugar, rice vinegar, toasted sesame oil, minced fresh ginger, and minced garlic. Whisk until all ingredients are thoroughly combined into a smooth sauce.
- Dry the Tofu Further: Place another layer of paper towels over the tofu and gently press to extract more moisture. Remove the bottom towels, leaving tofu on the bare baking sheet, arranging the pieces close together to prevent drying out.
- Coat the Tofu: Dust 1 1/2 Tbsp cornstarch over the tofu pieces, then turn them over and dust the opposite side with the remaining 1 1/2 Tbsp cornstarch. Gently toss to evenly coat all sides, ensuring a crispy outer layer when cooked.
- Cook the Tofu: Heat 2 1/2 Tbsp avocado oil in a 12-inch non-stick skillet over medium-high heat. Carefully add the tofu and cook until golden brown on all sides, about 10 minutes. Be cautious as the oil may splatter during frying.
- Drain the Tofu: Transfer the browned tofu to a baking sheet lined with paper towels to drain any excess oil.
- Prepare the Sauce in Pan: Let the skillet cool off the heat for about 15 seconds, then return to medium-low heat. Whisk the soy sauce mixture again in the bowl and pour it into the skillet. Cook, stirring continuously, until the sauce thickens, roughly 30 seconds.
- Coat Tofu with Sauce: Add the tofu back into the skillet with the thickened sauce. Cook for an additional 20 seconds, stirring gently to ensure the tofu is well coated in the glossy teriyaki sauce.
- Serve: Serve the teriyaki tofu immediately, garnished with sliced green onions and toasted sesame seeds for a fresh and nutty finish.
Notes
- Pressing the tofu well is key to getting crispy, non-soggy pieces.
- The sauce can be adjusted for sweetness or saltiness by modifying maple syrup or soy sauce quantities.
- Use a non-stick skillet to prevent tofu from sticking during frying.
- For extra flavor, you can sprinkle more toasted sesame seeds before serving.
- This dish pairs well with steamed rice and sautéed vegetables for a balanced meal.
- Leftovers keep well in the fridge for up to 3 days and can be reheated in a skillet or microwave.
