Teriyaki Tofu

Teriyaki Tofu 照 り 焼 き 豆腐

This crunchy toiy Teriyaki, which is crunchy at first glance and at the same time slightly delicate, is incredibly tasty! Treat yourself to this Japanese dish as an appetizer or even as a main course complemented by rice and a few favorite dishes. It's a dynamic recipe that anyone can try, with easy options to turn food into vegan or gluten-free!

Recipe by Namiko Chen

For: 2 people / 2 servings

Preparation: 10 min, cooking: 15 min. total: 25 min.

Ingredients

• 450g medium tofu (momen tofu)
• ¼-⅓ cup of potato starch / corn starch
• 1-2 tablespoons of oil with a neutral flavor (vegetables, rice bran, rape, etc.)
• 1 - 2 packs of katsuobushi (dried bonito flakes) (3 - 6 g, more if you want; skip for vegans / vegetarians)
• 1 green onion
• pickled red ginger (beni shoga or kizami beni shoga) (for garnish)

Homemade Teriyaki Sauce:

• 2 tablespoons sake
• 2 tablespoons mirin
• 2 tablespoons soy sauce (use gluten-free GF soy sauce)

Instructions

• Collect all the ingredients.

• [30 minutes before cooking] Wrap the tofu in a paper towel and place it between two plates or plates. Then place a heavy object on top so you can squeeze and drain the water from the tofu for 20-30 minutes. Discard the water. Alternatively, you can wrap the tofu in a paper towel and leave it in the microwave for 2-3 minutes.

• To make teriyaki sauce, combine 2 tablespoons of sake, 2 tablespoons of mirin and 2 tablespoons of soy sauce in a measuring cup or small bowl.

• Cut the tofu into small square pieces. The thickness should be about ½ inches.

• Chop the green onion. In a non-stick pan, heat 1-2 medium of oil over medium to medium heat.

• When the oil is hot, put potato or cornstarch in a bowl or bowl. Coat the tofu with starch.

• Shake the excess starch and gently place the tofu pieces in a pan. Cook tofu until the underside is crispy and golden brown. Flip over and cook the other side.

• When both sides are pretty brown, add Teriyaki sauce.

• Turn the tofu and shake the pan to wrap the sauce evenly over the tofu. Sprinkle katsuobushi (dried bonito flakes) before turning off the fire.

• Serve tofu on a plate and garnish with green onions and pickled red ginger. Serve immediately.