Teriyaki Tofu

The taste of Teriyaki sauce is rich and addictive, making you want more of the nutritious tofu. Whenever I go for ordering or making my own Japanese dishes, I’d think of those with Teriyaki sauce. It’s nice and sweet, easy to make. Just blend all ingredients together. There you go. I reckon Teriyaki sauce is the prime sauce that goes really well with many kinds of meat, chicken, eel, beef. And even more, it’d wonderfully turn the humble and bland tofu into an elegant and delicious dish. It’s a versatile sauce you’d never want to leave it out in your home cooking. It can be whipped up on the go. The taste of Teriyaki sauce is rich, delicious and addictive, making you want more of the nutritious tofu. Here’s my version of teriyaki tofu. Hope you like this dish as much as my family does. Teriyaki Tofu Recipe(Printable recipe) By Christine’s Recipes Course: Tofu Cuisine: Asian Prep time: Cook time: 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: Wrap tofu with several pieces of kitchen towels to absorb the excess water. Cut into 3cm dices. Lightly coat the tofu with potato starch. 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. 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 at Japanese supermarkets or Asian grocers.