This teriyaki tofu recipe is a delicious vegan alternative to classic Japanese teriyaki chicken. With ginger and garlic-infused tofu glazed in a three-ingredient teriyaki sauce, it's the perfect easy weeknight meal.
- 400 grams firm tofu - 7 grams garlic - 7 grams ginger - 60 grams potato starch (1/4 cup) - 2 tablespoons vegetable oil - 2 tablespoons soy sauce - 2 tablespoons sake - 2 tablespoons sugar - 1 scallion (chopped) - 1 teaspoon toasted sesame seeds
Cut the tofu into 5 slices and drain it on a wire rack for at least 30 minutes.
Mix the soy sauce, sake, and sugar together in a bowl.
Use paper towels to pat the tofu dry.
Smear the grated ginger and garlic all over the tofu and then dust the tofu pieces with potato starch.
Add the oil and tofu to a pan over medium heat and brown on one side. Try to leave some space between each piece of tofu so they don't stick together.
When it's browned on one side, flip the tofu over and brown the second side.
Use a paper towel to soak up as much of the oil from the pan as possible.
Add the teriyaki sauce and turn up the heat. Glaze the tofu by flipping it over repeatedly until the glaze has thickened enough to coat each piece of tofu in a thick layer.
Plate the teriyaki tofu and garnish with a sprinkle of toasted sesame seeds and chopped scallions.