Crispy Teriyaki Tofu
Firm tofu is pressed and cut into bite-sized pieces for maximum crispiness.Cornstarch creates a light, crunchy coating around every piece.The tofu is cooked until golden brown and wonderfully crisp.A homemade teriyaki sauce provides sweet, salty, and savory flavor.Toasted sesame seeds and green onions add freshness and texture.Serve over rice or vegetables for an easy satisfying plant-based meal.
Ingredients
For the Crispy Tofu
- 14 ounces (400 g) extra-firm or firm tofu
- 3 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon neutral cooking oil
- ½ teaspoon garlic powder
- Pinch of salt
- ¼ teaspoon black pepper
For the Teriyaki Sauce
- ¼ cup Japanese soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake or water
- 2 tablespoons brown sugar
- 1 teaspoon grated fresh ginger
- 1 garlic clove, finely minced
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For Garnish
- 1 tablespoon toasted sesame seeds
- 2 green onions, thinly sliced
- Shichimi togarashi, optional
- Red chili flakes, optional
Instructions
Press the Tofu
- Remove the tofu from its package and drain the liquid.Wrap it in several layers of paper towels or a clean kitchen towel.Place a heavy plate or another flat object on top.Press gently for approximately 15–20 minutes.The goal is to remove excess moisture without crushing the tofu.
Cut the Tofu
- Unwrap the tofu and cut it into bite-sized cubes.You can also tear the tofu into irregular chunks with your hands. The rough edges create extra surfaces for the cornstarch and sauce.
Season the Tofu
- Place the tofu in a large bowl.Add the soy sauce, garlic powder, black pepper, and a small pinch of salt.Toss gently until the tofu is evenly seasoned.
Add Cornstarch
- Sprinkle the cornstarch over the tofu.Toss carefully until every piece has a thin, even coating.Avoid adding too much cornstarch because a heavy coating can become chalky rather than crisp.
Cook the Tofu
- Heat the cooking oil in a large skillet over medium-high heat.Arrange the tofu pieces in a single layer.Cook for approximately 3–4 minutes per side, turning occasionally, until golden brown and crisp on multiple sides.Do not overcrowd the pan. Cook in batches if necessary.
Thicken the Teriyaki Sauce
- Place the saucepan containing the teriyaki mixture over medium heat.Bring it to a gentle simmer.Slowly stir in the cornstarch slurry.Cook for approximately 1–2 minutes until the sauce becomes glossy and slightly thick.
Glaze the Tofu
- Reduce the heat to low.Pour the teriyaki sauce over the crispy tofu.Toss gently and quickly until each piece is coated.Avoid cooking the tofu in the sauce for too long, because extended simmering can soften the crispy exterior.
Garnish
- Transfer the glazed tofu to a serving plate.Sprinkle generously with toasted sesame seeds.Add sliced green onions.For a spicy version, add shichimi togarashi or chili flakes.
Serve
- Serve immediately over hot steamed rice, noodles, or vegetables.Drizzle with any remaining teriyaki sauce if desired.
Notes
- Press the tofu: Removing excess moisture is one of the most important steps for crispy tofu.
- Use firm tofu: Extra-firm or firm tofu works best.
- Do not overcrowd the pan: Space allows the tofu to brown instead of steam.
- Use a thin cornstarch coating: A light coating creates a delicate crisp exterior.
- Add sauce at the end: This helps preserve the tofu's crisp texture.
- Watch the sauce carefully: Sugar can burn quickly if the heat is too high.
- Use low-sodium soy sauce if preferred: This allows you to control the saltiness more easily.
- Serve immediately: Crispy tofu gradually softens once coated with sauce.