Teriyaki Tofu

a pan with fried tofu in teriyaki sauce.

This Teriyaki Tofu has a crispy exterior with a creamy, tender interior. It is outrageously delicious and is ready in about 30 minutes. Plus, the homemade teriyaki sauce is better than takeout. No need to press the tofu!

Course Dinner

Cuisine Chinese

Keyword crispy teriyaki tofu, no press teriyaki tofu, teriyaki tofu, teriyaki tofu stir fry, teriyaki tofu without pressing, tofu teriyaki

Prep Time 20

Cook Time 20

Total Time 40

Servings Servings

Calories 204kcal

Author Maria Doss

Ingredients

1 block extra firm tofu 14-ounce package
¼ cup + 2 tablespoons cornstarch
⅛ teaspoon salt
½ teaspoon ground black pepper
3 tablespoons vegetable oil
3 garlic cloves minced
¼ cup + 2 tablespoons soy sauce
¼ cup + 2 tablespoons sugar white
¼ cup mirin
chopped scallions to garnish (optional)
toasted white sesame seeds to garnish (optional)

Instructions

Pat the tofu dry on all sides with paper towels to remove as much moisture as possible. Cut it into ½- to ¾-inch cubes or triangles.
Arrange the tofu pieces in a single layer on a paper towel-lined plate, then gently press the tops with additional paper towels to absorb any remaining moisture. The drier the tofu, the crispier it will become when cooked.
In a medium bowl, whisk together the cornstarch, salt, and pepper. Working with a few pieces at a time, gently toss the tofu until all sides are evenly coated. Arrange the coated tofu in a single layer on a plate, making sure the pieces aren't touching too much so the coating stays intact.
Heat the oil in a large non-stick skillet over medium-high heat. Once the oil is hot, arrange the tofu in a single layer and cook undisturbed until the bottoms are golden brown and crisp. Carefully flip the pieces and cook until the other side is golden as well, then transfer the tofu to a plate.
👉 If your pan is on the smaller side, cook the tofu in batches to avoid overcrowding and ensure it crisps up properly.
Remove the pan from the heat and carefully wipe out most of the oil with paper towels, leaving just a thin coating behind. Return the pan to medium heat, add the chopped garlic, and cook for 30–60 seconds, stirring frequently, until fragrant and just beginning to turn golden.
Add the soy sauce, sugar, and mirin to the pan and bring the mixture to a gentle simmer. Cook, stirring occasionally, until the sauce thickens, but remains syrupy. Add the tofu and gently toss until every piece is coated in the sauce.
Remove the pan from the heat, then sprinkle with chopped scallions and sesame seeds. Serve over rice.

Video

Notes

Use non-stick pan - It is essential, so that the triangles don't stick to the pan.

Use Firm or Extra-Firm Tofu.

Soy sauce – Kikkoman is a well-known Japanese soy brand and excellent for all Asian dishes. Don't use “dark soy sauce” or “sweet soy sauce”.

Mirin - Our favorite to use is "Kikko Manjo Aji Mirin".

Nutrition