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Teriyaki Tofu
Created by: Howcan Team
Ingredients
- 1 block of firm tofu, drained and pressed
- 1/4 cup soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of brown sugar
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 2 tablespoons of vegetable oil
- Sesame seeds and green onions for garnish
Instructions
- Cut the tofu into 1-inch cubes and set aside.
- In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of brown sugar, 1 teaspoon of minced garlic, and 1 teaspoon of minced ginger to make the teriyaki sauce.
- In another small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to make a slurry.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Add the tofu cubes to the skillet and cook until golden brown on all sides, about 5-7 minutes.
- Pour the teriyaki sauce over the tofu and stir to coat the tofu evenly. Cook for an additional 2-3 minutes until the sauce thickens and coats the tofu.
- Drizzle the tofu with any remaining teriyaki sauce in the skillet and sprinkle with sesame seeds and chopped green onions for garnish.
- Serve the teriyaki tofu hot over steamed rice or with stir-fried vegetables. Enjoy!
Teriyaki tofu has a rich history rooted in Japanese cuisine, where it originated as a vegetarian alternative to the traditional teriyaki dishes. The dish gained popularity in the 20th century as a healthy and flavorful option. Renowned chefs like Nobu Matsuhisa have elevated the dish, incorporating it into their menus and adding their own unique twists. Today, the best versions of teriyaki tofu can be found in authentic Japanese restaurants, particularly in regions like Kyoto and Tokyo. The key to a perfect teriyaki tofu lies in the balance of sweet and savory flavors in the teriyaki sauce, and the firm yet tender texture of the tofu. For a twist, some chefs also grill the tofu to add a smoky dimension to the dish.
30 min
4
250 calories
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