Teriyaki Tofu On Rice Recipe

Press and slice tofu

Drain the 14 oz block of firm tofu and press it for at least 20 minutes to remove excess moisture. After pressing, cut the tofu into 6–8 thick rectangles (about 1/2-inch to 3/4-inch thick).

Season and coat

In a shallow bowl, combine 1 tablespoon cornstarch, 1 tablespoon all-purpose flour, 1 teaspoon salt, and 1 teaspoon black pepper. Lightly dust each tofu piece on all sides with the dry mix so they have a thin, even coating.

Pan-fry the tofu

Heat a large nonstick or cast-iron skillet over medium-high heat and add 3 tablespoons neutral oil. When oil shimmers, add the tofu pieces in a single layer (work in batches if needed). Fry without moving for 3–4 minutes until the underside is deep golden and crisp. Flip and fry the other side 3–4 minutes. Total crisping time should be 6–8 minutes per batch. Transfer tofu to a plate lined with paper towel to drain.

Make the sauce base

In a small bowl or measuring cup combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sake (optional), 2 tablespoons brown sugar, and 3 tablespoons water. Stir until the sugar is mostly dissolved.

Thicken the sauce

Whisk 1 teaspoon cornstarch with 1 teaspoon cold water to make a smooth slurry. Heat a small saucepan over medium heat, pour in the sauce mixture and bring to a gentle simmer. Stir, then slowly whisk in the cornstarch slurry. Continue to simmer 1–2 minutes until the sauce is glossy and coats the back of a spoon. Taste and adjust: add a little more soy for saltiness or a pinch more sugar if you want it sweeter.

Coat the tofu

Return the crisp tofu to the skillet and pour the hot teriyaki sauce over the pieces. Gently spoon the sauce over the tofu and cook 1 minute more, turning pieces so all sides get a glaze. Remove from heat when tofu is evenly glazed and sauce is slightly reduced and sticky.

Cook the rice

Rinse 1 cup short-grain rice under cold water until the rinse water runs mostly clear. Combine the rinsed rice with 1 1/4 cups water in a small pot. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer 12–14 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and stir in 1 teaspoon sesame oil.

Assemble the bowl

Divide the cooked rice between two bowls (about 1/2 cup cooked rice per serving before fluffing; yields 2 servings). Place 3–4 glazed tofu pieces on top of each bowl of rice. Spoon any remaining teriyaki sauce from the pan over the tofu and rice.

Garnish and serve

Finish with 2 tablespoons sliced green onions, 1 teaspoon toasted sesame seeds, and 1 tablespoon pickled ginger per bowl if using. Serve immediately while tofu is hot and sauce is glossy.