This recipe for pan fried tofu with teriyaki sauce is starting to become a favorite tofu recipe of mine!
… aside from the tofu and pork rice bowl recipe I have been using if I have my mind set on having tofu for dinner. I am a huge fan of m.e.a.t, and tofu will probably be my last choice if it was sitting beside chicken and pork. I try to eat healthy (keyword: try) as much as possible – stuffing vegetables into my plate and having fruits for dessert – but sometimes I crave meat so much I just want to run to our favorite burger spot and order a freakin’ burger!
But now I am trying to use tofu as an alternative to meat. I have read a lot health benefits from eating tofu, one of them being a good source of protein and essential amino acids – plus they help lower bad cholesterols in our body. The teriyaki sauce gives a flavorful twist on a very versatile tofu, and is a great way to add flavor if you don’t like tofu very much. Complete this dish with a cup of cooked brown rice and you’re good to go!
Back in Manila, the only way you can get me to eat tofu is if you buy me a taho. Taho is a street food made with soft/silken tofu, arnibal (ar-nee-bahl) and sago (sah-go). It is a sweet drink peddled on the street by the magtataho and is usually a treat to cold mornings in Manila.
- 1 package (14 oz) extra firm tofu, drained and sliced into bite-sized cubes
- Oil for frying
- 1/4 cup soy sauce
- 1/4 cup water
- 3 tablespoons packed brown sugar
- 2 tablespoons maple syrup
- 1/2 teaspoon minced ginger
- 1/4 teaspoon garlic powder
- 2 shallots, thinly sliced
- 2 green onions, chopped and divided
- 1 teaspoon cornstarch (dissolved in 2 tablespoons water)
- Sesame seeds for topping (optional)
- Wrap tofu slices with paper towels to absorb excess water and to let out moisture. Replace paper towels as needed.
- In a mixing bowl, combine ingredients for teriyaki sauce (soy sauce, water, brown sugar, maple syrup, ginger, and garlic powder.
- Marinade tofu with teriyaki sauce for about 10-15 minutes.
- Drain tofu, reserving the marinade in a separate bowl.
- Heat oil in a pan for frying on medium heat.
- When oil is hot enough, fry tofu slices until crispy and golden on all sides. Work in batches until you go through all of them. (Be careful! Oil will sizzle because of the teriyaki marinade absorbed in tofu)
- Place cooked tofu on a plate with paper towels to absorb excess oil.
- Remove oil from the pan you have used, leaving only about a teaspoon of oil.
- Cook the shallots and a tablespoon of chopped green onions. Cook for about a minute or two until fragrant.
- Add the teriyaki sauce marinade into the pan and let simmer.
- Whisk in cornstarch mixture. Keep stirring until sauce is thick enough, about a minute, then turn off the heat.
- On a bed of warm rice, place cooked tofu slices then top with teriyaki sauce mixture. Sprinkle with remaining green onions and sesame seeds.
- Serve immediately.