Teriyaki Tofu
Crispy pan-fried tofu cubes coated in a sweet and savory homemade teriyaki sauce, ready in just 30 minutes.
Equipment
Ingredients
Ingredients
extra-firm tofu (drained, pressed)
400 g
cornstarch
2 tbsp
olive oil
1 tbsp
low-sodium soy sauce
60 ml
maple syrup
60 ml
rice vinegar
2 tbsp
sesame oil
1 tsp
garlic (minced)
2 cloves
fresh ginger (minced)
1 tbsp
cornstarch
1 tbsp
water
60 ml
sesame seeds
1 tbsp
green onions (sliced)
2 pcs
Instructions
Prepare the tofu
Drain and press the tofu to remove excess moisture for better texture.
Cut the tofu
Cut the pressed tofu into 1-inch cubes.
Coat the tofu
Toss the tofu cubes with cornstarch to create a crispy exterior.
Fry the tofu
Heat oil in a large pan and fry the tofu until golden and crispy on all sides.
Make the teriyaki sauce
Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger, cornstarch, and water.
Simmer the sauce
Pour the sauce into the pan with tofu and simmer until thickened.
Serve
Serve hot, garnished with sesame seeds and green onions if desired.
Original recipe
Storage
Best enjoyed fresh, but can be stored in the refrigerator for up to 3 days.
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