Teriyaki Tofu

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Press the extra firm tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.

   Ca. 15 min.

   Kokkens note: Pressing the tofu helps it absorb flavor and get crispier.

2. 2

   In a shallow bowl, gently toss the cubed tofu with cornstarch until each piece is lightly coated.

   Ca. 2 min.

3. 3

   In a small bowl, whisk together the soy sauce, mirin, sake, brown sugar, minced garlic, and grated fresh ginger for the teriyaki sauce.

   Ca. 2 min.

4. 4

   Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.

   Ca. 1 min.

5. 5

   Add the coated tofu to the hot skillet in a single layer, ensuring not to overcrowd the pan.

   Kokkens note: Cook in batches if necessary to ensure even browning.

6. 6

   Cook the tofu for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy.

   Ca. 10 min.

7. 7

   Pour the prepared teriyaki sauce over the crispy tofu in the skillet.

8. 8

   Simmer for 2-3 minutes, stirring gently, until the sauce thickens and coats the tofu evenly.

   Ca. 3 min.

   Kokkens note: The cornstarch on the tofu will help thicken the sauce.

9. 9

   Remove from heat and serve immediately, garnished with sesame seeds and sliced green onion if desired.

   Kokkens note: Great with steamed rice and vegetables.