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
Scale
- 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.
