Teriyaki Tofu

Ingredients

• 397 g (14 oz)medium-firm tofu
• 40 g (⅓ cup)cornflour
• 60 ml (¼ cup)vegetable oil
• 5 ml (1 teaspoon)grated ginger
• 5 ml (1 teaspoon)minced garlic
• 60 ml (¼ cup)soy sauce
• 60 ml (¼ cup)mirin
• 60 ml (¼ cup)sake
• 38 g (3 tablespoons)brown sugar
• 10 ml (2 teaspoons)cornflour
• 10 ml (2 teaspoons)water
• 5 ml (1 teaspoon)toasted sesame oil
• To tastetoasted sesame seeds
• To tastesliced spring onions

Instructions

1. 1

   Press tofu

   Wrap the tofu in a paper towel or tea towel and set a plate or tray on top for 20 minutes to draw out excess moisture. Keep the weight light enough that it does not break the tofu, then cut it into 2.5 cm cubes.

2. 2

   Coat tofu

   Put the 40 g of cornflour in a shallow bowl or tray. Turn the tofu pieces in it until all sides are coated, then set them aside.

3. 3

   Fry tofu

   Heat a medium frying pan over a medium-high heat. When hot, add the vegetable oil and tofu, then fry for about 5–6 minutes, turning to brown all sides until golden and crisp. Transfer to a tray lined with kitchen paper.

4. 4

   Make the sauce

   Set the same pan over a medium heat. Once hot, add 1 tablespoon of the vegetable oil, the ginger and garlic. Sauté for 1 minute until lightly browned and fragrant, then add the soy sauce, mirin, sake and brown sugar. Bring to a simmer.

5. 5

   Thicken sauce

   In a small bowl, stir the 10 ml of cornflour with the 10 ml of water until dissolved. Mix this slurry into the teriyaki sauce for 30 seconds, until thickened. Turn off the heat, add the sesame oil and tofu, and toss for 1 minute to coat.

6. 6

   Serve tofu

   Serve over steamed rice, topped with toasted sesame seeds and sliced spring onions.

What is teriyaki tofu?

Teriyaki is a Japanese cooking style associated with ingredients glazed in a shiny, sweet-savoury sauce. This version pairs tofu with a sauce made from soy sauce, mirin, sake and brown sugar.

The tofu is coated in cornflour and pan-fried before it meets the sauce. That contrast between a crisp exterior and a glossy coating makes the dish work especially well over rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 356 calories, 11g protein, 31g carbs, 20g fat.

The supplied nutrition figures list 31 g of carbohydrate, 20 g of fat and 11 g of protein per serving. The brown sugar and cornflour contribute carbohydrates, the vegetable and sesame oils contribute fat, and the tofu provides protein. Serve with vegetables alongside the rice to balance the plate.

Choosing and preparing the tofu

Medium-firm tofu: it holds its shape when cubed and turned in the pan, while still taking on the sauce.

Pressing: a 20-minute rest under a light weight removes excess moisture. This helps the coating cling and encourages browning rather than steaming.

Getting a crisp coating

Even dusting: coat each face of the cubes with cornflour, then shake off any loose excess so it does not form a thick layer.

Room to fry: turn the tofu as it browns and avoid crowding the pan. If the pieces are touching, cook them in batches so their surfaces can crisp.

Balancing the teriyaki sauce

Aromatic base: ginger and garlic need only a minute in the pan to become fragrant; keep them moving so they do not burn.

Cornflour slurry: stir the cornflour into cold water until smooth before adding it to the simmering sauce. Give it 30 seconds to thicken, then take the pan off the heat before tossing in the sesame oil and tofu.

When the tofu is ready

Look for golden, crisp edges after about 5–6 minutes of frying, turning the cubes to brown all sides. The sauce should lightly thicken and cling to the tofu after it is tossed for 1 minute.

Serve promptly for the best contrast between the crisp coating and sticky sauce. The surface will soften as it sits in the glaze.

Serving ideas

Steamed rice is the suggested base and catches any extra sauce. Add the sesame seeds and spring onions just before serving for a finishing touch.

For a more complete plate, serve alongside steamed greens or other vegetables. Keep the sauce-coated tofu separate until serving if you want to preserve more of its crispness.

Recipe notes & tips

• Use a light weight while pressing so the tofu drains without breaking.
• Cut the tofu into similarly sized cubes so they brown at roughly the same rate.
• Let the pan heat before adding the oil and tofu.
• Prepare the cornflour slurry while the sauce ingredients come to a simmer.
• Add the sesame oil after turning off the heat to preserve its toasted aroma.
• Top with sesame seeds and spring onions just before serving.

Variations

• Add vegetables: serve with steamed greens or add vegetables as a side.
• Use tamari: swap it for the soy sauce if you prefer a gluten-free alternative, checking the other ingredients too.
• Change the garnish: finish with extra sliced spring onions for a fresher flavour.
• Adjust the sweetness: use less brown sugar for a less sweet sauce.
• Serve as a bowl: add steamed rice and vegetables, then spoon the tofu and sauce over the top.

Common mistakes to avoid

• Skipping the press: excess water makes the tofu harder to crisp; drain it under a light weight for 20 minutes.
• Leaving bare patches: turn each cube in the cornflour so the coating reaches every side.
• Crowding the pan: the tofu can steam instead of browning; fry in batches if needed.
• Burning the aromatics: ginger and garlic cook quickly; sauté them for just 1 minute.
• Adding dry cornflour: it can clump in the sauce; dissolve it in the water first.
• Coating too early: the sauce softens the crust as it sits, so toss the tofu shortly before serving.

How to store

Refrigerate leftovers in a sealed container for up to 3 days. Reheat in a frying pan until hot; the coating may be softer after storage, and microwaving will soften it further.

Frequently asked questions