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Teriyaki Crispy Tofu with Green Onions and Sesame Seeds Recipe

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This Teriyaki Tofu recipe features perfectly crispy, golden-brown tofu coated in a rich, homemade teriyaki sauce. Using high-protein extra firm tofu and a balanced mix of sweet and savory ingredients, this dish is a satisfying plant-based main course that's easy to prepare in under 40 minutes. Garnished with fresh green onions and toasted sesame seeds, it makes a delicious addition to any meal.

Ingredients

Tofu and Coating

  • 20 oz extra firm tofu (preferably high protein)
  • 2 1/2 Tbsp avocado oil (or light olive oil)
  • 3 Tbsp cornstarch (divided)

Teriyaki Sauce

  • 1/4 cup water
  • 1 1/2 tsp cornstarch
  • 1/4 cup low sodium soy sauce
  • 2 Tbsp mirin
  • 1 1/2 Tbsp maple syrup (or honey)
  • 1 1/2 Tbsp brown sugar
  • 1 Tbsp rice vinegar
  • 1/4 tsp toasted sesame oil
  • 2 tsp peeled and minced fresh ginger
  • 2 tsp minced fresh garlic

Garnish

  • Sliced green onions
  • Toasted sesame seeds

Instructions

  1. Drain the Tofu: Cut tofu into 1-inch chunks. Line an 18 by 13-inch baking sheet with two layers of paper towels. Spread tofu over the paper towels and let it drain for 15 minutes while preparing the sauce to remove excess moisture.
  2. Prepare Teriyaki Sauce: In a mixing bowl, whisk together water with 1 1/2 tsp cornstarch until smooth. Add soy sauce, mirin, maple syrup, brown sugar, rice vinegar, toasted sesame oil, minced ginger, and garlic. Whisk thoroughly until the sauce is well combined.
  3. Press Tofu Further: Lay another layer of paper towels over the tofu and gently press to further remove moisture. Remove the paper towel underneath the tofu, leaving the tofu on the now bare baking sheet, arranging the pieces fairly close together.
  4. Coat the Tofu: Dust 1 1/2 Tbsp cornstarch over one side of the tofu pieces. Flip each piece and dust the opposite side with the remaining 1 1/2 Tbsp cornstarch. Gently toss to evenly coat all sides.
  5. Pan-Fry the Tofu: Heat avocado oil in a 12-inch non-stick skillet over medium-high heat. Carefully cook the tofu, turning occasionally, until all sides are golden brown, about 10 minutes. Be cautious of oil splatter during this process.
  6. Drain Fried Tofu: Transfer the browned tofu to a baking sheet lined with paper towels to drain excess oil.
  7. Cook the Sauce: Let the pan cool off the heat for about 15 seconds, then return to medium-low heat. Whisk the teriyaki sauce again and pour into the pan. Cook, whisking constantly, until the sauce thickens, about 30 seconds.
  8. Combine Tofu and Sauce: Add the tofu back into the pan with the thickened sauce. Cook for an additional 20 seconds, stirring gently, until the tofu is fully coated with the glossy teriyaki sauce.
  9. Serve: Serve the teriyaki tofu immediately, garnished generously with sliced green onions and toasted sesame seeds for a fresh, nutty flavor and crunch.

Notes

  • Pressing tofu is essential for a crispy texture; use heavy objects if you want to drain longer.
  • Adjust the sweetness of the sauce by modifying maple syrup or brown sugar amounts to your preference.
  • For a gluten-free option, substitute soy sauce with tamari.
  • Serve with steamed rice or stir-fried vegetables for a complete meal.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet.

Find it online: https://recipethrive.com/teriyaki-crispy-tofu-with-green-onions-and-sesame-seeds-recipe/