Teriyaki Tofu
User Reviews
5
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Prep Time
2 mins
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Cook Time
8 mins
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Additional Time
30 mins
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Total Time
40 mins
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Servings
2 servings
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Calories
374 kcal
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Course
Main Course
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Cuisine
Japanese
Teriyaki Tofu
Description
This Teriyaki Tofu recipe begins by draining and slicing firm tofu, allowing excess liquid to drip off on a wire rack refrigerated for at least 30 minutes. The pan-fried tofu is seasoned with grated garlic and ginger, then dredged in potato starch to promote a crispy exterior. Cooking in vegetable oil over medium heat browns both sides of the tofu equally.
After frying, excess oil is removed from the pan before adding a teriyaki sauce composed of soy sauce, sake, and evaporated cane sugar. The tofu is repeatedly flipped in the pan to coat evenly and allow the sauce to thicken into a glaze, forming a sticky and flavorful coating. Finally, chopped scallions and toasted sesame seeds are sprinkled on top for added freshness and a nutty accent.
This tofu dish can be served as a main or side, suitable for those seeking a flavorful, gluten-rich vegan protein prepared with a balance of savory, sweet, and aromatic components. The firm tofu and starch coating produce a pleasant texture contrast between crispy outside and tender inside.
Ingredients
- 400 grams tofu firm
- 2 tablespoons soy sauce
- 2 tablespoons sake
- 2 tablespoons cane sugar evaporated
- 7 grams garlic (grated)
- 7 grams ginger (grated)
- 30 grams potato starch (4 tablespoons)
- 2 tablespoons vegetable oil
- 1 scallion (chopped)
- 1 teaspoon sesame seeds toasted
Instructions
- Drain and slice the block of tofu into 5 slices. Place the tofu on a wire rack and drain it for at least 30 minutes. If you want to get this started in the morning, be sure to refrigerate the tofu as it drains.
- Mix the soy sauce, sake, and sugar to make the teriyaki sauce.
- Pat all sides of the tofu dry with paper towels.
- Rub the grated garlic and ginger onto all sides of the tofu and then dust every surface with a generous amount of potato starch.
- Heat a frying pan over medium heat and add the vegetable oil. Place the tofu in the pan with space between them, so they don't stick together. Pan-fry the tofu until it's browned on one side (3-4 minutes).
- Flip the tofu over and brown the second side (another 3-4 minutes).
- Use paper towels to wipe out any excess oil from the pan.
- Add the teriyaki sauce and glaze the tofu, flipping them over repeatedly until the sauce has thickened and formed a thick glaze around it.
- Garnish with chopped scallions and toasted sesame seeds to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Calories | 374kcal | 19% |
| Carbohydrates | 33g | 11% |
| Protein | 21g | 42% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.04g | 2% |
| Sodium | 1024mg | 43% |
| Potassium | 242mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 285mg | 29% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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