Vegan teriyaki pan-fried tofu recipe - With only 7 ingredients, you can now enjoy this deliciously sweet and saucy teriyaki tofu any time! It's a simple tofu recipe that's great for stir fry, bowl, and so much more!
I grew up eating tofu. Tofu is widely used in Korean cuisine. Korean enjoy tofu in soups, we braise them, fry them, and we even enjoy them raw (yes, you can eat tofu raw, straight out of a package). I never understood when people say tofu doesn't have a taste of its own. To me, tofu has a very mild nuttiness with a hint of sweetness.
Because of its delicate flavor and its ability to absorb other flavors well, people tend to like tofu with different sauces. Today, I'd like to share my vegan teriyaki pan-fried tofu recipe with you. But before we get to the recipe, let's talk about tofu.
Different types of tofu
Tofu is made from coagulating soy milk and presses the curds into blocks of different firmness. So when you are discussing different types of tofu, we are talking about a variety of firmness.
- Soft tofu/silken tofu - It has the highest water content. Korean like to use silken tofu in soups. But it is also used in smoothies, sauces, and baking.
- Firm tofu - This is the most widely used kind. It can be braised, fried, and used in soups. I use firm tofu for most of my recipes including this one.
- Extra-firm tofu - It has the least water content. It can hold its shape well in cooking. It is great in braising dish but it will also work great in pan-frying.
Do you have to press the tofu for this recipe?
The short answer is NO. I personally don't press tofu. There are several reasons why people press tofu.
- It helps tofu soak up any seasoning or sauce.
- It is to achieve a crispy texture.
- Pressed tofu retains its shape better while cooking.
But when you coat your tofu with starch and pan-fry them, it can develop a crispy texture and absorb whatever sauce you use in the dish.
What I do is blot the tofu with a clean kitchen towel or paper towel before cooking.
How to achieve an even coat of starch on tofu
Do you get annoyed with clumps of starch clinging to the tofu? It bothers me. So what I do is use a fine mesh duster (the one you use to dust powder sugar on baked goods) to coat the tofu.
- Spread the tofu cubes on a cutting board
- Place about one tablespoon of starch on a fine mesh duster and dust away
- Flip the tofu and repeat
I don't bother coating all six sides of the cubes. I dust one side and roll them over/flip them over and dust the opposite side. That's it.
How to make teriyaki sauce at home (with 3 ingredients)
To make a simple and classic teriyaki sauce, you only need 3 ingredients.
- Soy sauce
- Maple syrup (or sugar)
- Mirin
All you have to do is mix all 3 ingredients with some water in the pan, reduce it down, and season with black pepper. And you have yourself a delicious teriyaki sauce.
What is mirin?
Mirin is a type of rice wine you can easily find at a grocery store these days. It has a higher sugar content and a lower alcohol content than sake. But if you don't have mirin or don't like to cook with alcohol, you can substitute it with either pineapple juice or apple juice. If you were to use these fruit juices, your teriyaki sauce will have a little tang.
Helpful tips for vegan teriyaki pan-fried tofu recipe
- Use firm tofu or extra-firm tofu. Silken tofu or soft tofu won't work in this recipe
- Cut the tofu into smaller cubes for crispy texture - The smaller the tofu, the more surfaces it will have with the oil and heat. Thus, it creates a crispier texture
- Don't over-crowd the pan - When you try to cook too many tofu cubes in the pan, tofu will stick together and steam together rather than searing up to create crispy edges.
- Take some time browning your tofu cubes - It's worth a while to take an extra minute or two for crispy tofu
- Use a non-stick pan - This will help you use less oil.
Looking for more delicious tofu recipes?
- Oven-baked hoisin tofu - You can use this tofu to make a delicious sushi bowl. Also, it's a great addition to summer rolls.
- Quick and easy scrambled tofu - An amazing alternative to your scrambled egg in the morning.
Vegan teriyaki pan-fried tofu recipe
Vegan teriyaki pan-fried tofu recipe - With only 7 ingredients, you can now enjoy this deliciously sweet and saucy teriyaki tofu any time! It's a simple tofu recipe that's great for stir fry, bowl, and so much more!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Pan fried
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 1 block extra-firm tofu, cut into 1-inch cubes
- 3 tablespoons corn starch
- 2 tablespoons grapeseed oil
- 3 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons Maple syrup
- 1 tablespoon Mirin
- Dash of black pepper (optional)
Instructions
- Blot the tofu with a clean kitchen paper towel to get as much water out of the tofu as possible.
- Cut the tofu into about 1-inch cubes and spread them out on a cutting board.
- Using a strainer/sifter, dust about 1-2 tablespoon of corn starch on the tofu cubes.
- Flip over the tofu cubes and dish with the rest of the corn starch.
- On a medium-size non-stick skillet, heat 1 tablespoon of grapeseed oil on medium-high heat.
- Add half of the tofu cubes to the pan and cook for a couple of minutes and flip the tofu. Repeat the process until at least 3-4 sides ( out of 6 sides) of tofu is golden brown. Take out the tofu and repeat the same process for the second batch.
- Once all the tofu cubes are browned, take them out of the pan and set them aside.
- In the same pan, add the rest of the ingredients and bring the sauce to a boil. Stir frequently once the sauce is boiling and turn the heat down to low. Let the sauce simmer for an additional minute.
- Place the cooked tofu cubes back in the sauce and let the tofu to absorb the sauce for a minute. Stir to make sure all the tofu is well coated with sauce.
Notes
- When coating your tofu with corn starch, do not worry about coating it perfectly with all six sides. I dusted heavily on the first side and flipped them over and dusted the other side and that's all I did.
- When browning the tofu, it is important not to crowd the pan. If you crowd the pan, the tofu will stick together and steam together rather than achieving that golden brown color. I suggest you divide your tofu into two to three batches for frying.
Mary
Looks great a George! I just found your site and in anxious to make your teriyaki tofu and your burrito wrap. I would use some black salt with the scrambled tofu as it gives it the eggy flavor. Smells like sulfur and you only need a little bit.
I’m vegan but was vegetarian for a few years until my husband decided he would try a meatless diet after going to an animal welfare conference with me. Now we both enjoy healthier diets.
George
Hello Mary,
I hope you like my teriyaki tofu and burrito recipe. I've only heard of black salt and I should definitely check it out! Thanks for the tip! It's always great to hear from people who is thriving on healthier diets. Hope your healthy eating journey with your husband is going well and strong!