Saucy Teriyaki Tofu
Tofu doesn’t have to be bland ! This crispy teriyaki tofu proves it. The outside turns golden and just a little crunchy, while the inside stays soft and tender. Then comes the best part: tossing it all in a homemade teriyaki sauce that’s glossy, sweet, savory, and perfectly sticky. It clings to every bite and makes this dish seriously addictive. Pile it over rice for a quick dinner, tuck it into a veggie bowl for lunch, or just snack on it hot from the pan (because why not?). It’s one of those recipes that feels like comfort food, but it’s so simple to make that it easily becomes a weeknight staple.
What’s Firm Tofu? Can I Use Other Types?
For this recipe, you’ll want to stick with firm or extra-firm tofu. They hold their shape when frying and give you that golden, slightly crisp bite that soaks up the teriyaki sauce perfectly. Softer kinds like silken or medium tofu are great in soups and other braised dishes, but they’ll fall apart in the pan and won’t give you the same texture.
If you can’t find firm tofu, you can make medium tofu work by pressing it really well to remove excess water. Just keep in mind the pieces will be more delicate, so flip them gently when pan-frying!
Ingredients
- 1/2 pack Firm tofu
- 1 large sheet of Nori
- 1 cup Corn starch
- 2 tbsp Honey
- 1 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Cooking wine
- 1 tbsp Oyster sauce
- Green onions and sesame for garnishing
Step by step instructions
1. Prep the tofu
Cut the firm tofu into rectangular pieces that are easy to wrap. Pat each piece dry gently with paper towels so the surface isn’t wet. Tip: drier tofu = crispier finish.
2. Cut the nori
Cut nori sheets into long, even strips (keep the width consistent, about 1.5 inches, so the rolls look neat).
3. Wrap the tofu
Wrap a nori strip around each tofu piece. Give the wrapped pieces a quick pat to settle the nori against the tofu.
4. Dust with cornstarch
Lightly coat each nori-wrapped tofu piece in cornstarch. This helps build a golden crust and gives the sauce something to cling to.
5. Pan-fry until golden
Heat oil in a pan over medium heat and fry the tofu, turning gently so each side gets golden and crisp (about 3 minutes per side). Be careful when flipping so the nori stays snug.
6. Mix the teriyaki sauce
While the tofu is frying, whisk your sauce ingredients together in a bowl until everything is combined.
7. Add the sauce and toss
Pour the sauce into the pan and toss the tofu gently so each piece gets coated. Let the sauce bubble and reduce until it becomes glossy and starts to cling to the tofu, about 1 minute on medium low heat.
8. Finish and serve
Once the sauce is thick and shiny, remove from heat. Serve the tofu over rice or in a bowl, and sprinkle with sliced green onions and sesame seeds.
Saucy Teriyaki Tofu
Ingredients
- 1/2 pack Firm tofu
- 1 large sheet Nori
- 1 cup Corn starch
- 2 tbsp Honey
- 1 tbsp Soy sauce
- 1 tbsp Dark soy sauce
- 1 tbsp Cooking wine
- 1 tbsp Oyster sauce
- Green onions and sesame for garnishing
Instructions
- Prep the tofu: Cut the firm tofu into rectangular pieces that are easy to wrap. Pat each piece dry gently with paper towels so the surface isn’t wet. Tip: drier tofu = crispier finish.
- Cut the nori: Cut nori sheets into long, even strips (keep the width consistent, about 1.5 inches, so the rolls look neat).
- Wrap the tofu: Wrap a nori strip around each tofu piece. Give the wrapped pieces a quick pat to settle the nori against the tofu.
- Dust with cornstarch: Lightly coat each nori-wrapped tofu piece in cornstarch. This helps build a golden crust and gives the sauce something to cling to.
- Pan-fry until golden: Heat oil in a pan over medium heat and fry the tofu, turning gently so each side gets golden and crisp (about 3 minutes per side). Be careful when flipping so the nori stays snug.
- Mix the teriyaki sauce: While the tofu is frying, whisk your sauce ingredients together in a bowl until everything is combined.
- Add the sauce and toss: Pour the sauce into the pan and toss the tofu gently so each piece gets coated. Let the sauce bubble and reduce until it becomes glossy and starts to cling to the tofu, about 1 minute on medium low heat.
- Finish and serve: Once the sauce is thick and shiny, remove from heat. Serve the tofu over rice or in a bowl, and sprinkle with sliced green onions and sesame seeds.