Teriyaki Tofu

Tofu. That most divisive of culinary items. Some people view tofu as “hippie food,” something you eat because you’re willing to “sacrifice” flavor for health. To some, including myself, tofu has mystical properties that allows it to go well with delicious dishes like this Teriyaki Tofu recipe.

This Is Why I Love Tofu

Tofu absorbs the flavors of the foods it is cooked with, which is unknown to those unfamiliar with bean curd. Translation? This is a fantastic VEHICLE for imparting flavor.

It’s also a matter of texture. Many people need to realize how many unique forms of tofu can be found, but the bean curd product is available in a dizzying array of flavors and textures. Check out our Chinese tofu and bean curd ingredients pages for a comprehensive rundown of the various kinds of tofu found in an Asian grocery store.

Simple Recipe for a Successful Gateway

I present this Teriyaki Tofu recipe to both tofu newbies and aficionados. It calls for firm tofu, the white blocks of which can be found in the produce section of most modern supermarkets and is otherwise easy to prepare.

It’s diced up, coated in cornstarch, and fried until it’s as crispy as possible. Once cooked, a homemade teriyaki sauce is added and tossed with the dish. Dinner is ready after you add some rice and maybe some sautéed vegetables.

Ingredients:

• 14 oz. of firm tofu(1 package)
• 1/4 cup of cornstarch (plus 2 teaspoons)
• ⅓ cup of vegetable oil
• 1 tsp. of ginger (freshly grated)
• 1 medium onion (thinly sliced)
• 2 tbsp. of mirin
• 2 tbsp. of soy sauce
• 2 tsp. of dark soy sauce
• 1 tbsp. of brown sugar
• 1 tsp. of sesame oil
• 1/2 cup of water
• 1 scallion (chopped, optional)
• Steamed rice (to serve)
• Toasted sesame seeds

Instructions:

1. Slice the tofu into 1-inch cubes after drying it with a paper towel. Put the 1/4 cup of cornstarch into a wide, shallow bowl, and then dredge the tofu in it until it is evenly coated. As the cornstarch mixes with the moisture in the tofu, a gel will form.
2. Vegetable oil should be heated in a pan (preferably cast iron) over medium heat. Fry the tofu in a pan until it’s golden on all sides. Take the tofu out of the skillet and put it to one side.
3. Cook the ginger in a pan for a minute, or until it starts to release its aroma. The onions should be added and stir-fried for another two to three minutes. Stir in the mirin, light soy sauce, dark soy sauce, brown sugar, and sesame oil.
4. Get it to a low boil. In the meantime, mix the remaining two teaspoons of cornstarch with half a cup of warm water. Add the cooked tofu to the sauce and onions. After 1 minute of tossing, the sauce should have thickened and the tofu should be evenly coated. Incorporate the scallion mixture.
5. Toss some toasted sesame seeds and serve over steamed rice.