Teriyaki Tofu

This easy Teriyaki Tofu transforms simple, humble ingredients into a rich, flavorful vegetarian dish in just 20 minutes. Crispy pan-fried tofu cubes are coated in a sweet and savory homemade glaze for a satisfying weeknight meal.

Pair this quick Japanese-style recipe with steamed rice and a side of greens for a wholesome dinner that brings restaurant-quality flavors straight to your home kitchen.

The versatile teriyaki sauce comes together instantly by blending soy sauce, mirin, sugar, and cooking wine, making everyday cooking efficient and stress-free.

Why You'll Love This Recipe

• Quick preparation time: Ready from start to finish in just 20 minutes for busy weeknights.
• Simple pantry ingredients: Uses everyday seasonings and standard firm tofu found at local grocers.
• Rich savory flavor: Combines a sweet glaze with aromatic ginger and fresh green spring onions.

Key Tips for Success

• Drain excess moisture: Wrap the tofu thoroughly in kitchen towels to remove liquid before coating and frying.
• Test oil temperature: Check if the oil is hot enough by dipping a chopstick and looking for small bubbles.
• Coat evenly with starch: Dust the tofu lightly with potato starch to achieve a light, crisp outer crust.

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Teriyaki Tofu Recipe

(Printable recipe)

By Christine’s Recipes

Course: Tofu

Cuisine: Asian

Prep time: 10 mins

Cook time: 10 mins

Yield: 2 to 3 serves

Ingredients:

• 250 gm firm tofu
• potato starch (or corn flour / corn starch), for coating
• 1 tsp grated ginger
• diced spring onion, for garnish

Seasonings:

• 1 Tbsp sugar
• 1 Tbsp mirin
• 1 Tbsp Japanese cooking wine (or Chinese rice wine, dry sherry)
• 1½ Tbsp Japanese soy sauce

Method:

1. Wrap tofu with several pieces of kitchen towels to absorb the excess water. Cut into 3cm dices. Lightly coat the tofu with potato starch.
2. Heat oil in a frying pan over medium high heat. (Remark: If you see some bubbles arise around a pair of chopsticks in the oil, that means the oil is hot enough. ) Pan fry the tofu until all sides are lightly brown.
3. Add in the grated ginger and half of the spring onion. Stir to combine. Pour the seasonings. Once it boils, turn off the heat. Sprinkle the rest of the spring onion. Serve immediately.

Notes：

• Potato starch is available at Japanese supermarkets or Asian grocers. If you can’t get it for any reason, you might replace it with corn starch.
• Mirin is a key condiment in Japanese cooking, also available at Japanese supermarkets or Asian grocers.