Teriyaki Tofu
Teriyaki tofu is soon to become your go-to tofu delicacy! Crispy tofu is simmered in a sweet, sticky Japanese glaze, caramelizing it and elevating its naturally neutral flavor. Serve with a simple bowl of basmati rice for a quick, healthy and addictively delicious dinner.
Ingredients
- 1 block of firm tofu
- 2 tablespoons soy sauce for gluten free use tamari
- 2 tablespoons mirin
- 2 tablespoons sake or dry white wine
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon vegetable oil
- Optional toppings: sesame seeds sliced green onions
Instructions
- Start by pressing the tofu to remove excess moisture. Place the tofu block on a plate lined with paper towels. Put another layer of paper towels on top of the tofu and place a heavy object, like a pan or a cookbook, on top. Let it sit for about 15-20 minutes to drain.
- In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, rice vinegar, cornstarch, minced garlic, and grated ginger until the sugar and cornstarch are fully dissolved.
- Once the tofu has been pressed, cut it into bite-sized cubes or slices, depending on your preference.
- Heat the vegetable oil in a large skillet or frying pan over medium heat. Add the tofu pieces to the pan and cook for about 5-7 minutes, flipping occasionally, until they turn golden brown on all sides.
- Pour the prepared teriyaki sauce over the cooked tofu in the pan. Stir gently to coat the tofu evenly with the sauce.
- Reduce the heat to low and let the tofu simmer in the teriyaki sauce for another 2-3 minutes, allowing the flavors to meld together. The sauce will also thicken slightly during this time.
- Remove the pan from the heat. Transfer the teriyaki tofu to a serving dish. You can sprinkle sesame seeds and sliced green onions on top for added flavor and garnish.
Notes
Storage Instructions:
Refrigeration
Place the leftover teriyaki tofu in an airtight container. Ensure that the tofu is completely cooled before storing it in the refrigerator. It can be kept refrigerated for up to 3-4 days.Freezer
If you want to extend the storage time, you can freeze the teriyaki tofu. Place the cooled tofu in a freezer-safe container or wrap it tightly in plastic wrap or aluminum foil. It's best to freeze it without the teriyaki sauce, as the texture may change upon thawing. The tofu can be frozen for up to 2-3 months. When you're ready to use the frozen teriyaki tofu, transfer it to the refrigerator and let it thaw overnight. Once thawed, you can reheat it using your preferred method.Reheating
To reheat teriyaki tofu, you have a few options:Stovetop
Place the tofu in a non-stick pan over medium heat. Cook it for a few minutes, stirring occasionally until heated through.Oven
Preheat the oven to 350°F (175°C). Place the tofu in a baking dish and cover it with foil. Bake for about 15-20 minutes or until warmed to your liking.Microwave
Transfer the tofu to a microwave-safe dish and cover it loosely. Microwave on medium power, stirring occasionally, until heated thoroughly.Nutrition
Calories: 292kcalCarbohydrates: 29gProtein: 17gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 1265mgPotassium: 379mgFiber: 0.5gSugar: 18gVitamin A: 0.3IUVitamin C: 1mgCalcium: 82mgIron: 3mg
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