This Teriyaki Tofu is hands down my favorite way to eat tofu, even after two years of it being in my rotation.
Teriyaki sauce has such a deep and rich umami flavor that pairs perfectly with tofu. And Tofu, with it’s soft texture and neutral flavor, soaks up all of the teriyaki sauce, just like a sponge.
If you know someone who swears up and down they won’t like tofu, feed them this and watch their face change from skepticism to astonishment.
I love to serve this tofu over jasmine rice. The rice soaks up any extra sauce that makes its way to the bottom of your bowl, thereby creating even more delicousness. It’s a win-win.
Teriyaki tofu also is delicious added to a stir fry, served over lo mein or rice noodles, or just with any side vegetable really.
If you do desire to add this tofu to a stir fry or over noodles, note that you may want to double the sauce.
- 1 (12-14 oz) Block of Tofu, Extra Firm
- 4 Tbsp Soy Sauce
- 3-4 Tbsp Brown Sugar (unpacked)
- 1-2 Tsp Fresh Ginger, Finely Minced
- 2 Tbsp Mirin
- 1-2 Tbsp Water
- 1 Tsp Cornstarch
- 1-2 Tsp Chili Garlic Paste (optional, nice if you like extra kick)
- 2-4 Tbsp Neutral Oil (for frying)
- Sesame Seeds
- Sliced Green Onions
- Chopped Cilantro
- First, drain and press your block of tofu. If you don’t have a tofu press, wrap it in paper towels or a kitchen towel, and place something heavy on top of it (like cast iron skillet). Let press at least 10 minutes.
- While tofu is pressing, make your teriyaki sauce. Whisk together soy sauce, brown sugar, ginger, mirin, water, cornstarch, and chili garlic paste (if using).
- Once tofu has been pressing long enough, and sauce is made, cut the tofu into 1/2 inch cubes.
- Preheat oil in a large skillet, over medium-high heat. Once hot, add tofu cubes to skillet, and fry, turning often, for 4-6 minutes.
- Once tofu is light golden brown, add in your teriyaki sauce and turn the heat down to medium-low. Let sauce simmer until thick enough to coat tofu, about 3-5 minutes.
- Serve immediately, top with desired garnishes.