Teriyaki Tofu Recipe
This delicious Teriyaki Tofu recipe is made from crispy fried tofu cubes served in a homemade teriyaki sauce. It's an easy vegan Japanese main course dish that is perfect for busy weeknight dinners as it only takes 15-minutes to make!
- 1 tbsp oil
- 1 clove garlic minced
- 1 inch piece ginger minced
- 2 tbsp soy sauce
- 2 tbsp sake (See Note 1)
- 2 tbsp mirin (See Note 1)
- 2 tbsp water
- 1 tbsp sugar
- 1 tsp cornstarch
Rice: Cook the rice according to the package instructions. → I only cook rice in a rice cooker! Makes truly the best rice!
Tofu: Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Cut the tofu into cubes, place them with the cornstarch in a container or sealed plastic bag, and shake well until the tofu is fully covered.
Heat a skillet with one tablespoon of oil over high heat, add the tofu, and fry for 5-10 minutes until crispy. Set aside.
Add 1 tbsp of oil, garlic, and ginger to the wok, stir-fry for one minute.
Mix soy sauce, sake, mirin, water, sugar, and cornstarch in a small bowl and add it to the wok. Cook for one minute until slightly thickened.
Stir in tofu and serve it with the rice! → Garnish with sliced scallion and toasted sesame seeds!
- Teriyaki Sauce: Mirin and sake can be found in every major supermarket or Asia store. If you do not find it, you can substitute it with 2 tablespoons rice vinegar and ½ tablespoon sugar - although this will alter the taste. There are also ready-made Teriyaki sauces to buy, but the home-mixed one is way better. 😉
- Leftovers can be stored for 2 days in a Tupperware in the refrigerator and briefly heated before serving. However, the tofu tastes best freshly cooked.
Calories: 647kcal | Carbohydrates: 129g | Protein: 29g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 104mg | Fiber: 8g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 22mg | Calcium: 233mg | Iron: 7mg