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Loading...A classic Japanese vegetarian preparation featuring thick slices of extra-firm tofu pan-seared until golden, then coated in a glossy homemade teriyaki sauce of soy, mirin, sake, and sugar. Served over steamed rice with sesame and scallions, this dish delivers the signature sweet-savory flavor teriyaki is known for in just under 40 minutes.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 420 kcalCalories
- 19 gFat
- 2.5 gSaturated Fat
- 44 gCarbs
- 3 gFiber
- 22 gSugar
- 20 gProtein
- 1180 mgSodium
- 380 mgPotassium
- 260 mgCalcium
- 4 mgIron
- 2 mgVitamin C
- 15 mcgVitamin A
Ingredients
For the tofu
- 2 blocks (14 oz / 397 g each) extra-firm tofu, drained
- 3 tablespoons neutral oil (such as canola or grapeseed)
- 1 tablespoon cornstarch
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the teriyaki glaze
- 1/2 cup soy sauce (tamari for gluten-free)
- 1/3 cup mirin
- 3 tablespoons sake (or dry sherry)
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar, packed
- 1 tablespoon rice vinegar
- 1 teaspoon freshly grated ginger
- 2 cloves garlic, finely minced
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch whisked with 2 tablespoons cold water
For serving
- 2 cups hot steamed short-grain white rice
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- Optional: steamed broccoli or bok choy
Directions
- Pat the tofu blocks dry with paper towels, then wrap them tightly in a clean kitchen towel. Place on a plate, set a heavy skillet on top, and press for at least 20 minutes (up to 1 hour) to remove excess moisture. Unwrap and slice each block crosswise into 8 even rectangles about 1/2-inch thick.
- Meanwhile, make the glaze: in a small saucepan, whisk together soy sauce, mirin, sake, granulated sugar, brown sugar, rice vinegar, ginger, garlic, and sesame oil. Bring to a gentle simmer over medium heat and cook for 3 minutes until the sugars dissolve.
- Pat the pressed tofu rectangles dry again. Sprinkle both sides evenly with salt, pepper, and cornstarch, pressing lightly so the cornstarch adheres and forms a thin coating that will crisp in the pan.
- Heat the neutral oil in a large nonstick skillet over medium-high until shimmering. Arrange the tofu in a single layer (work in two batches if needed) and sear 3-4 minutes per side until deep golden and crisp on both flat faces, plus the two narrow edges, about 12-14 minutes total per batch.
- Lower the heat to medium and stir the cornstarch slurry into the simmering glaze, whisking constantly for 1-2 minutes until the sauce turns glossy and coats the back of a spoon. Remove from heat.
- Add the seared tofu pieces to the skillet with the glaze (off heat is fine) or pour the reduced glaze over the tofu in its pan, turning each piece to coat thoroughly so every surface is lacquered. Return to low heat for 1 minute just to warm through and tighten the glaze.
- Plate the glazed tofu over bowls of hot steamed rice, spoon any remaining pan sauce over the top, and shower with sliced green onions and toasted sesame seeds. Serve immediately with steamed greens on the side if using.
Cook’s Notes
- Pressing tofu thoroughly is the single most important step: removing water allows the cornstarch coating to crisp properly and prevents the tofu from steaming in the pan.
- For a thicker, more lacquered finish, double the cornstarch slurry; for a lighter glaze that pools on the rice, omit it and just reduce the sauce longer.
- Do not simmer the tofu in the glaze for long, or it will absorb too much soy and lose its silky interior texture; just toss and warm through at the end.
- Swap in tamari and a vegan sugar to make this fully plant-based, or add a pinch of red pepper flakes to the glaze for a sweet-spicy kick.
- Leftover glaze keeps in a jar in the fridge for up to 2 weeks and is excellent on grilled salmon, chicken thighs, or roasted vegetables.
