Tofu Teriyaki Recipe
Make Tofu Teriyaki Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Tofu
Teriyaki Sauce
Finish & Garnish
Method
Tofu
- 1
Press and drain tofu
Remove tofu from package and drain off liquid. Wrap block in clean kitchen towel or paper towels and place on a plate. Put a cutting board or another flat weight on top and add 2–4 lb weight (cans or a heavy skillet). Press for 20–30 minutes to remove excess moisture.
- 2
Cut and season
Unwrap pressed tofu and cut into 3/4- to 1-inch thick slices or 1-inch cubes, depending on preferred presentation. Lightly sprinkle salt and pepper over both sides.
- 3
Coat with cornstarch
Place cornstarch in a shallow bowl or plate. Toss tofu pieces gently to coat all sides in a thin, even layer of cornstarch—this creates a crisp exterior when pan-frying.
- 4
Pan-fry tofu
Heat 2 tablespoons neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add tofu pieces in a single layer without crowding; work in batches if necessary. Cook undisturbed 3–4 minutes per side, flipping carefully, until golden brown and crisp on all visible sides (about 8–10 minutes total). Remove tofu to a plate and set aside.
Teriyaki Sauce
- 5
Mince aromatics
Finely mince the garlic cloves and grate or finely mince the fresh ginger to yield about 1 tablespoon.
- 6
Combine sauce ingredients
In a small bowl or measuring cup combine 1/2 cup soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 2 tablespoons brown sugar, and 1 teaspoon rice vinegar. Stir to dissolve the sugar. Add the minced garlic and grated ginger and 2 tablespoons water to loosen the mixture.
- 7
Make slurry
In a very small bowl mix 1 teaspoon cornstarch with 1 teaspoon water until smooth to make a slurry.
- 8
Reduce and thicken
Wipe the skillet used for tofu clean with a paper towel (leave any fond for flavor if desired) and return to medium heat. Pour the sauce mixture into the skillet and bring to a gentle simmer, scraping up any browned bits. After 1–2 minutes, stir in the cornstarch slurry and continue to simmer for 1 minute until the sauce thickens to a glossy, slightly syrupy consistency. Taste and adjust: add a pinch of sugar if too salty, or a splash of water if too strong.
Finish & Serve
- 9
Coat tofu with sauce
Return the fried tofu to the skillet and gently toss or spoon the teriyaki sauce over the pieces so they become evenly glazed. Cook together 1–2 minutes to let the tofu absorb the sauce and warm through.
- 10
Add final flavors
Turn off the heat and stir in 1 teaspoon toasted sesame oil for aroma. Sprinkle the glazed tofu with toasted sesame seeds and sliced green onions.
- 11
Serve
Serve the tofu teriyaki immediately over steamed rice, quinoa, or sautéed greens. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet to preserve crispness.