![]() Then make up a cornstarch slurry by adding cornstarch to a bowl with a little water and mixing it into a paste. Add soy sauce, water, rice vinegar, maple syrup, sesame oil, brown sugar, ground ginger and garlic powder to a saucepan and bring to a simmer, stirring all the while. While the tofu is pressing you can make your teriyaki sauce. The goal is to remove any excess water from the tofu so it’s as firm as possible. Press it in a tofu press or, if you don’t have a tofu press, place the block of tofu on a plate with another plate on top of it and then stack a heavy pot on top. Start out by pressing your tofu for 30 minutes (not pictured). This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. Served with rice it’s a fabulous high protein meal that’s perfect for weeknights.Īnd if you love tofu like we do, then also check out our baked tofu recipe, our crispy fried tofu and our marinated tofu salad. It’s packed with flavor: salty and a little sweet, and it comes together super fast. There is a lot to love about this teriyaki tofu. ![]() ![]() It’s super quick and easy and better than takeout! Second, because of the sugar content in the sauce, marinated tofu will likely burn before it develops an even sear.This teriyaki tofu is made with a deliciously sweet and salty homemade teriyaki sauce. WHY I DON’T MARINATE THE TERIYAKI TOFUįirst of all, drizzling the sauce over the tofu after they have been pan fried gives the tofu adequate flavor. Flip the tofu pieces around so that they are covered in the sauce. That’s why I do this final step with the heat off and let the residual heat from the pan warm up the sauce. Teriyaki sauce has sugar in it, which will cause the sauce to burn quite easily in high heat. DRIZZLE THE TERIYAKI SAUCEįinally, drizzle several tablespoons of teriyaki sauce over the tofu and turn off the heat. For my photos, however, I usually pan fry the 3 edges of the tofu for 1 minute each. If I’m cooking dinner on a regular weeknight, I’ll stop the pan frying here. Pan fry one side for about 4 minutes, then flip each piece over and pan fry the other side for about 3 minutes. Arrange the triangles flat in a single layer over a large nonstick skillet. I use peanut oil most often, but any kind of oil works. Pan fry the tofu with a few tablespoons of oil. Continue doing this for the remaining slices. Take each rectangle and make a diagonal cut to create 2 triangles. Then, lay each slice flat down and slice it into two short rectangles. To make the triangles, cut the block of tofu along the longer edge into 6 slices. You can cut them into 1-inch cubes or strips if you prefer. In the photos above, I cut my block of tofu into triangles to make them more visually appealing. Then, I’ll unwrap the tofu and give the muslin a quick rinse and wring. Press the tofu for 20 to 30 minutes, the longer the better. As a result, the pressed tofu gets crushed on one side. I don’t do that because I find the skillet to be too heavy and it always leans one way after a little while. Some people like to weigh down the tofu with a cast iron skillet. The plates in the photo above are pretty heavy ceramic ones, which is why I only needed two. Then, add a small stack of two to four plates on top. I cook tofu often, and I find it wasteful for me to use paper towels all the time.Īfter you wrap the tofu, lay it on a plate. After draining the tofu from the package, I typically wrap the entire block in a muslin square that I bought from England. Because they usually sell this kind of tofu shrink wrapped with little water in the package, I don’t bother pressing the tofu before cooking. They’re solid bricks that are very firm-so firm that you can’t see individual tofu curds in the center. Occasionally, I buy fresh super firm tofu from Chinese tofu makers in Sacramento. Because the tofu is usually preserved in water for freshness, I press the tofu to get rid of some of the moisture. I typically use extra-firm tofu that comes in a rectangular plastic container because they’re more convenient to buy. That’s it! HOW TO MAKE TERIYAKI TOFU PRESS THE TOFU The preparation couldn’t be much easier: press the tofu, slice, pan fry, and add sauce. Drizzling teriyaki sauce over the fried tofu at the end gives the tofu so much flavor. When you bite into each piece, you’ll get crisp edges and soft center of the tofu with every bite. Pan frying gives the tofu pieces a nice sear on the outside. This pan-fried teriyaki tofu is by far my favorite vegan protein to cook for dinner.
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