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Pan-Fried Teriyaki Tofu

Pan-Fried Teriyaki Tofu

Eating tofu does not have to be boring! This teriyaki tofu recipe requires only 4 ingredients. The tofu have nice seared edges and they’re bursting with sweet and savory teriyaki flavor. Serve the teriyaki tofu with my simple homemade noodles, coconut rice, or egg fried rice.

Ingredients

Instructions

  1. Remove the tofu from the package and drain all the water. Wrap the block of tofu with a muslin square, cheesecloth, or paper towels. Place the wrapped tofu on a plate. Then, place a stack of 2 to 4 plates over the block of tofu. Let the tofu sit for about 20 to 30 minutes, the longer the better.
  2. Unwrap the tofu. Cut the tofu along the long edge, making 6 slices about 3/4 to 1 inch thick. Take each slice and lay it flat. Cut a slice into 2 short rectangles. Then, make a diagonal cut through each rectangle to get 2 small triangles. Repeat the same for the remaining tofu slices.
  3. Heat a nonstick skillet over medium high heat. Once the pan is hot, drizzle the oil and add the tofu to the skillet in a single layer. Sprinkle about 1/4 teaspoon of salt over the tofu. Let the tofu fry for about 4 minutes, until golden. Then, flip the pieces over to the other side. Sprinkle the remaining 1/4 teaspoon salt. Pan fry this side for about 3 minutes, until golden. You can stop pan frying here or pan fry each of the 3 edges for about 1 minute each. 
  4. Drizzle 3 tablespoons of teriyaki sauce over the tofu pieces, and then turn off the heat. Flip the tofu pieces around several times so that they’re covered in teriyaki sauce. Transfer the cooked teriyaki tofu to a plate. Sprinkle the tofu with toasted sesame seeds, if you like. 

Notes

NUTRITION INFORMATION: Amount Per Serving: 135, Total Fat 7.3g, Saturated Fat: 1g,Cholesterol: 0mg, Sodium: 535mg, Total Carbohydrate: 5.6g, Dietary Fiber: 1.7g, Sugar: 2.3g, Protein 12g

  1. It doesn’t matter what kind of oil you use for this. I used peanut oil, but you can use canola, safflower, grapeseed, or olive oil.
  2. In the photos, I served the teriyaki tofu with cooked short-grain brown rice, blanched baby bok choy, julienned cucumber and carrots, gochugaru (Korean pepper flakes), and fried minced garlic.