Teriyaki Tofu -

Teriyaki Tofu

Perfectly crispy teriyaki tofu in a sticky sauce is so easy to make and tastes amazing! Even tofu hating eaters will love this! Just serve with steamed broccoli and rice for a tasty vegan dinner.

Course Dinner

Cuisine Japanese

Prep Time 1

Cook Time 20

Total Time 1 20

Servings

Calories 231kcal

Author Michelle Alston

Equipment

Ingredients

280 g ( 1x 10 oz ) pack of extra firm tofu cut into slices before being pressed then cubes.
5 tablespoon light soy sauce divided into two portions 4 tablespoon + 1 tbsp
1 tablespoon sesame oil
¼ teaspoon ground black pepper
2 tablespoon cornstarch/cornflour
1 ½ tablespoon sunflower oil
1 medium brown onion sliced
3 or 4 cloves of garlic minced
1 tablespoon minced ginger
2 tablespoon mirin
2 tablespoon rice wine vinegar
1 heaped tbsp soft dark brown sugar

For Serving

Boiled or steamed rice
Steamed broccoli

Garnish

Sesame seeds
Spring onions/scallions

Instructions

Press the tofu to remove some of the water. Slice the tofu into 4 even slices. Place a double layer of kitchen paper on a baking tray, then place the tofu on the paper. Place another double layer of kitchen paper on the tofu followed by a baking tray or plate. Put 4 tins of bins on top of the tray and leave to press the tofu for at least 20 minutes, longer if you have time.
Once the tofu is pressed cut it into evenly sized cubes, approximately 1-inch cubes.
Add 1 tablespoon of light soy sauce along with 1 tablespoon of sesame oil to a large bowl and whisk them together.
Place the tofu into the bowl then toss it gently. Now add 2 tablespoons of cornstarch and ¼ teaspoon of ground black pepper to the tofu and toss it gently until the tofu is covered. Set aside to marinate for at least 20 minutes, longer if you have time.
Heat 1 tablespoon of oil in a wok and cook the tofu until crispy and golden brown. You may need to do this in two batches.
Remove the tofu from the wok and keep warm.
If you need to, add ½ a tablespoon of oil into the wok then stir fry the onion until translucent and springy. This will take about 10 minutes.
Add the ginger and garlic to the wok and cook for a minute or two until they release their aromas.
Next, add 4 tablespoons of light soy sauce to the wok along with 2 tablespoons of mirin, 2 tablespoons of rice wine vinegar and 1 heaped tablespoon of soft dark brown sugar and stir well.
Return the tofu to the wok then turn up the heat, the sauce should be bubbling now.
Keep stirring everything together now and keep a watch as the sauce will thicken quite fast.
Serve immediately with rice and steamed broccoli and some slices of spring onion and a pinch of sesame seeds as a garnish.

Notes

Tofu - Extra-firm tofu is really best for this dish as it will hold its shape once cooked. I found that frying the tofu gave the best results. You can bake it if you wish it will increase the cooking time of this dish though.
Pressing the tofu – I recommend pressing the tofu before you marinate it, this will get rid of some of the water in the tofu. However, if you don’t have the time, you can make this without pressing the tofu and still get very good results.
Make it gluten-free – swap the soy sauce for tamari sauce to make this dish gluten-free. Cornflour/cornstarch is gluten-free, but I would always check the label to make sure it is.
Making ahead/storing and freezing - You can press and marinate the tofu the day before if you want. This dish really is best made fresh and eaten straight away. I don't recommend freezing this dish.
Salt! - There is a lot of salt in this dish, this is due to the soy sauce. You can use a low sodium soy sauce if you wish, however, the sodium content will still be on the high side.
Nutritional information - is calculated using an online nutrition tool all values are approximate, It is based on one serving and does not include rice or broccoli or garnishes.

Nutrition