Tofu Teriyaki

Name: Tofu Teriyaki
Prep time: 10 min
Cook time: 10 min
Yield: 2 to 3 servings
Cuisine: Japanese Menu
Ingredients: Firm Tofu — 2 blocks; Cornflour — To coat; Homemade Teriyaki Sauce — To taste; Sake — 1 splash; Ginger — To taste; Garlic — To taste; Sambal — To taste; Spring Onions — To taste; Dried Onions — To taste

This delectable fried tofu with spicy teriyaki glaze delivers a perfect balance of textures, featuring a delightfully crunchy, cornflour-coated exterior that gives way to a soft, silky interior. Coated in a glossy, caramelised, and subtly spicy teriyaki glaze with aromatic notes of ginger and garlic, this dish is an incredibly simple, protein-packed appetiser that offers an explosion of savoury, sweet, and tangy flavours in every bite.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 10 minutes

Servings: 2 to 3

Notes:

For the best texture, ensure your tofu is well-drained before coating; using a firm tofu variety helps it maintain its structural integrity during the quick fry and glaze process.

Substituting potato starch for cornflour works equally well to achieve a lighter, crispier crust on the outside of the tofu, so feel free to use whichever you have on hand.

The sauce, a blend of homemade teriyaki glaze, aromatics like garlic and ginger, and a touch of sambal for spice, should be cooked until it is nicely caramelised and coats the tofu in a thick, glossy sheen.

Garnishing with fresh spring onions and crispy dried onions not only adds a lovely visual contrast but also provides an essential, final layer of freshness and crunch to the finished dish.

This recipe is a fantastic, quick appetiser that highlights the versatility of tofu, making it an excellent meat-free option that can be easily scaled up for a special occasion or casual gathering.

Prepare Tofu
Drain the firm tofu, pat dry with paper towels to remove excess moisture, and slice into bite-sized pieces suitable for frying.

Coat and Fry
Dredge the tofu pieces thoroughly in cornflour, shaking off any excess, then deep-fry in hot oil for approximately 1½ minutes per side until the exterior is golden and crunchy.

Prepare Aromatics
Mince the fresh ginger and garlic finely to provide the essential base aromatics for the glaze.

Make Glaze
In a frying pan over medium heat, sauté the minced ginger and garlic with a splash of sake, then whisk in the homemade teriyaki sauce and a touch of sambal, bringing the mixture to a simmer.

Glaze and Serve
Add the crispy fried tofu to the pan, toss gently until evenly coated and the sauce has caramelised to a glossy consistency, then plate immediately garnished with fresh spring onions and dried onions.