📝 About This Recipe
This exquisite plant-based masterpiece elevates humble tofu into a gourmet experience, featuring golden-brown, crispy exteriors and a tender, silken heart. Inspired by traditional Japanese techniques, our house-made glaze balances the deep umami of soy with the bright zing of fresh ginger and the subtle sweetness of mirin. It is a quintessential East Asian specialty that proves dairy-free dining can be incredibly luxurious and deeply satisfying.
🥗 Ingredients
The Tofu Base
- 2 blocks Extra-firm tofu (14oz each, pressed for at least 20 minutes)
- 1/3 cup Cornstarch (for dredging)
- 3 tablespoons Neutral oil (grapeseed or avocado oil preferred)
- 1/2 teaspoon Kosher salt
Signature Teriyaki Sauce
- 1/2 cup Low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup Mirin (Japanese sweet rice wine)
- 1 tablespoon Rice vinegar
- 3 tablespoons Brown sugar (packed)
- 1 tablespoon Fresh ginger (finely grated)
- 3 cloves Garlic (minced)
- 1 teaspoon Toasted sesame oil (added at the end for aroma)
- 2 tablespoons Water (mixed with 1 tsp cornstarch for slurry)
Garnish and Finish
- 3 stalks Green onions (thinly sliced on a bias)
- 1 tablespoon Toasted sesame seeds (white or black)
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
Begin by pressing your tofu. Wrap the blocks in a clean kitchen towel or paper towels and place a heavy skillet or books on top for 20-30 minutes to remove excess moisture; this is the secret to a crispy texture.
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2
While the tofu presses, prepare the teriyaki sauce by whisking together the soy sauce, mirin, rice vinegar, brown sugar, grated ginger, and minced garlic in a small bowl.
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3
Once pressed, cut the tofu into 1-inch cubes or 1/2-inch thick rectangular planks, depending on your visual preference.
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4
Place the cornstarch and salt in a shallow bowl. Gently toss the tofu pieces in the cornstarch until every side is lightly and evenly coated. Shake off any excess powder.
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5
Heat the neutral oil in a large non-stick or well-seasoned cast iron skillet over medium-high heat until the oil shimmers.
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6
Carefully add the tofu to the pan in a single layer, ensuring they aren't touching. You may need to work in two batches to avoid crowding, which causes steaming rather than frying.
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7
Fry the tofu for 3-4 minutes per side. Use tongs to rotate them until all sides are a deep golden brown and feel firm to the touch.
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8
Once crispy, remove the tofu from the pan and set aside on a wire rack or plate lined with paper towels to maintain the crunch.
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9
Wipe out any remaining oil from the skillet and pour in the prepared teriyaki sauce mixture. Bring to a gentle simmer over medium heat.
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10
In a small cup, mix the 2 tablespoons of water with 1 teaspoon of cornstarch to create a slurry. Whisk this into the simmering sauce.
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11
Continue to simmer the sauce for 2-3 minutes until it thickens into a glossy glaze that coats the back of a spoon. Stir in the toasted sesame oil.
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12
Add the crispy tofu back into the skillet. Toss gently for 30-60 seconds just until the sauce clings to the tofu. Do not overcook here or the tofu will lose its crispness.
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13
Remove from heat immediately and transfer to a serving platter.
💡 Chef's Tips
Always use extra-firm tofu; softer varieties will crumble during the searing process. Don't skip the cornstarch dredging; it creates a 'skin' that allows the sauce to cling without making the tofu soggy. Ensure your pan is hot before adding the tofu to prevent sticking and ensure immediate browning. If the sauce becomes too thick, add a tablespoon of water at a time to reach your desired consistency. For an oil-free version, you can air-fry the cornstarch-coated tofu at 400°F (200°C) for 15 minutes before tossing in the sauce.
🍽️ Serving Suggestions
Serve over a bed of fluffy steamed jasmine or short-grain brown rice to soak up the extra glaze. Pair with stir-fried bok choy or steamed broccoli florets seasoned with a drop of sesame oil. Top with fresh cilantro or microgreens for an added layer of herbal freshness. Serve alongside a chilled cucumber salad (Sunomono) to provide a refreshing acidic contrast. Enjoy with a glass of crisp, dry Riesling or a chilled Japanese lager.