If you’re looking for a way to add plant-based protein to your diet without sacrificing taste, look no further than our tofu teriyaki, which brings a wonderful hit of umami flavor to whatever meal you’re serving.
Sprouted tofu is the most nutrient-dense option, but unsprouted is an easy replacement if you’re looking for tofu that feels extra firm. For the sauce, we recommend aji or kotteri mirin, but if you can find real mirin, feel free to use that instead.
How to Make It
- ⅓ cup aji or kotteri mirin
- 2 tbsp Japanese-style soy sauce
- ½ tsp finely grated ginger
- ½ tsp finely grated garlic
- ¼ tsp granulated sugar
- ¼ cup cornstarch
- 1 tsp kosher salt
- 1 block (14 oz/ 400 g) extra-firm sprouted tofu, drained and patted dry with a kitchen towel
- 2 tbsp vegetable oil
- 1 green onion, thinly sliced on the bias
- 1 tsp toasted sesame seeds
- Steamed short-grain rice and steamed broccoli, for serving
- Whisk together mirin with soy sauce, ginger, garlic, and sugar in a small bowl. Set aside.
- Combine cornstarch with salt in a medium bowl. Cut tofu crosswise into 8 even slices. Pat all sides dry with a kitchen towel. Then, add tofu to cornstarch-mixture, two pieces at a time, to fully coat all sides. Shake off any excess then transfer to a wire rack. Set aside.
- Heat oil in a very large non-stick frying pan over medium-high heat. Add tofu slices (it’s ok if pan is slightly crowded). Cook, until crisp and golden, approximately 5 to 7 minutes per side. Very carefully pour in mirin-mixture (liquid will vigorously bubble upwards). Continue cooking, gently shaking the pan to coat the tofu until sauce is sticky and tofu is glazed, about 1 minute. Remove from heat. Spoon sauce over tofu to fully coat.
- To serve, arrange tofu on a small platter. Pour over any remaining sauce from pan. Sprinkle with green onion and sesame seeds. Serve with rice and broccoli.