📝 About This Recipe
Experience the perfect harmony of textures with this Japanese-inspired masterpiece, featuring golden-crisped tofu cubes enveloped in a luxurious, homemade ginger-garlic glaze. Unlike store-bought versions, this recipe balances the salty depth of premium soy sauce with the bright acidity of mirin and the warmth of fresh aromatics. It is a quintessential plant-based dish that proves tofu can be the star of the table when treated with the right technique.
🥗 Ingredients
The Tofu Base
- 16 ounces Extra-firm tofu (pressed for at least 30 minutes and cubed)
- 3 tablespoons Cornstarch (for coating)
- 1 tablespoon Toasted sesame oil (for flavor)
- 2 tablespoons Neutral oil (such as avocado or grapeseed oil for frying)
- 1/2 teaspoon Fine sea salt
Handmade Teriyaki Sauce
- 1/3 cup Low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup Mirin (Japanese sweet rice wine)
- 1 tablespoon Rice vinegar (for brightness)
- 2 tablespoons Light brown sugar (packed)
- 1 tablespoon Fresh ginger (finely grated)
- 2 pieces Garlic cloves (minced)
- 2 tablespoons Water (for the slurry)
- 1 teaspoon Cornstarch (for the slurry)
Garnish and Aromatics
- 2 pieces Green onions (thinly sliced on the bias)
- 1 teaspoon Toasted sesame seeds
- 1/2 teaspoon Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Begin by pressing your extra-firm tofu. Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet or books on top for 30 minutes to remove excess moisture.
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2
While the tofu presses, whisk together the soy sauce, mirin, rice vinegar, brown sugar, grated ginger, and minced garlic in a small bowl until the sugar is dissolved.
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3
In a separate tiny ramekin, mix 1 teaspoon of cornstarch with 2 tablespoons of water to create a slurry. Set this aside for later thickening.
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4
Once pressed, cut the tofu block into 1-inch uniform cubes. Place them in a large mixing bowl.
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5
Drizzle the sesame oil over the tofu cubes and toss gently. Sprinkle with salt and the 3 tablespoons of cornstarch, tossing until every cube is evenly coated in a thin, powdery layer.
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6
Heat the neutral oil in a large non-stick skillet or cast-iron pan over medium-high heat until it shimmers.
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7
Add the tofu cubes to the pan in a single layer, ensuring they aren't crowded. You may need to work in batches.
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8
Fry the tofu for 2-3 minutes per side. Use tongs to rotate the cubes until all sides are golden brown and noticeably crispy.
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9
Once crispy, remove the tofu from the pan and place it on a plate lined with paper towels to drain any excess oil.
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10
Wipe out any remaining oil from the skillet and pour in the teriyaki sauce mixture. Bring it to a gentle simmer over medium heat.
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11
Stir the cornstarch slurry one last time and pour it into the simmering sauce. Whisk constantly for 1-2 minutes until the sauce thickens and becomes glossy.
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12
Add the crispy tofu back into the skillet. Toss gently for 30-60 seconds to ensure every cube is lacquered in the glaze without losing its crunch.
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13
Remove from heat immediately. Garnish with sliced green onions, sesame seeds, and red pepper flakes if desired.
💡 Chef's Tips
Don't skip the pressing step; removing water is the only way to achieve a truly crispy exterior. Use a microplane for the ginger to ensure it melts into the sauce rather than leaving fibrous chunks. If the sauce becomes too thick, add a splash of water or mirin to loosen it back to a coating consistency. For the best texture, serve the dish immediately after tossing in the sauce to prevent the tofu from becoming soggy. If you prefer a deeper flavor, you can marinate the tofu in a little soy sauce before coating it in cornstarch.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice or nutty brown rice to soak up the extra glaze. Pair with steamed bok choy or charred broccoli florets for a complete, balanced meal. Add a side of quick-pickled cucumbers and carrots to provide a refreshing, acidic contrast. Enjoy with a glass of chilled Sake or a crisp, light lager. For a low-carb option, serve inside large butter lettuce leaves as wraps.