Sticky Teriyaki Tofu
A quick and flavorful dish featuring crispy tofu coated in a sticky teriyaki glaze, perfect for busy weeknight dinners.
Ingrédients
Tofu and Sauce Ingredients
- 1 block firm tofu, pressed and cubed This is the star of the dish, acting as the canvas for flavors.
- 1/2 cup teriyaki sauce Provides that signature sweet and savory taste.
- 2 tablespoons soy sauce Adds an extra layer of umami.
- 1 tablespoon sesame oil Enriches the dish with nuttiness.
- 1 tablespoon cornstarch Helps achieve that glorious crispy texture.
- 1 tablespoon vegetable oil Use it for frying the tofu to golden perfection.
- 1 tablespoon sesame seeds for garnish Adds visual appeal and a nutty crunch.
Instructions
Preparation
- Start by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place something heavy on top for about 15 minutes.
- Afterward, cube the tofu into bite-sized pieces.
Cooking
- Heat the vegetable oil in a large non-stick pan over medium heat. Once hot, add the cubed tofu.
- Sauté for about 10 minutes until the tofu is golden brown on all sides.
- After your tofu is browned, take it out briefly and sprinkle the cornstarch over the tofu cubes.
- In a medium bowl, combine the teriyaki sauce, soy sauce, and sesame oil. Whisk in the cornstarch until the mixture is smooth.
- Place the tofu back into the pan and pour the sauce over it. Gently stir to coat all pieces evenly.
- Cook the tofu in the sauce for an additional 2-3 minutes until the sauce thickens.
- Transfer the tofu to a serving dish and sprinkle with chopped green onions and sesame seeds for garnish.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-5 days. For freezing, separate the tofu from the sauce to maintain texture. Reheat in a skillet over medium heat.