Crispy Tofu Teriyaki
This is the most delicious way to eat tofu. The tofu is pan fried leaving you with a crispy exterior and a soft interior. The sweet and savory teriyaki sauce is sticky and glossy. This meal is so good, trust me you will want to make this again.
Servings: 4
Ingredients
Crispy Tofu
- 16 oz Block of firm tofu
- ⅓ cup Corn Starch
- ¼ tsp Salt
- ¼ tsp Black Pepper
- ¼ cup Cooking oil (vegetable or canola)
- 2 tbsp Sliced Green Onion (garnish)
- 1 tsp Sesame seeds (garnish)
Teriyaki sauce
- ½ cup Soy Sauce
- ½ cup Sake
- ¼ cup Mirin
- ¼ cup Brown Sugar
Instructions
- Press out the tofu block by wrapping the block in a few paper towels or a clean dish towel and leaving a heavy pot or pan on top for 15 minutes.
- Prepare the sauce by adding soy sauce, sake, mirin, and brown sugar into a saucepan and stir to combine. Cook the ingredients on medium high heat, until bubbles form. Then turn the heat down to medium-low and cook for 15 minutes stirring occasionally. The sauce will slowly thicken and begin to bubble. Once the sauce is at the desired consistency take it off the heat and set aside.
- Heat a dutch oven or heavy bottom pan like a cast iron to medium heat and add the cooking Oil. Cut your tofu block into 1inch-by-1inch cubes. Prepare your corn starch in a shallow bowl or plate by mixing in the salt and pepper.
- Dip each cube of tofu into the corn starch, making sure each side is evenly coated. Working in batches carefully place the tofu into the hot oil. Cook each side for about 2 minutes allowing each side of the tofu block to get crispy.
- Let the tofu drain on a plate with paper towels. Once all the tofu is cooked and drained, stack the cubes in a bowl, then top with the teriyaki sauce and garnish with scallions and sesame seeds. (The teriyaki sauce will thicken as it cools, heat the sauce back up if needed)
Notes
Pressing the liquid out of the tofu block is a very important step to get a crispy exterior on your tofu cubes. You can use any type of starch you have on hand like potato or rice. Here are substitution ideas for mirin and sake. The teriyaki sauce will start out very thin and it will thicken the longer it cooks. Once your teriyaki sauce begins to bubble, that is when you know it is close to being ready.