Teriyaki Tofu
I’m trying to figure out my new routine with the one hour time difference at my new job, and although that doesn’t seem like a big deal a number of things have shifted. I wake up an hour earlier, my husband has now swapped with me on drop off duty, I’m online before 8am, and my lunchtime has become more rushed. I noticed I’ve been drawn toward quicker meals over the last week like this Teriyaki Tofu and with my effort to eat mostly gluten free it’s much easier to keep things simple during work hours. Hot tip: always keep condiments from fast food restaurants 😉
Cooking Method
Stovetop
Time
🕒
Recipe
Ingredients (2-3 Servings)
1 (14 OZ) BLOCK OF FIRM TOFU, CUT IN 1/2 IN. SLABS
2 TBSP SOY SAUCE
2 TBSP MIRIN
2 TBSP SAKE
1 TBSP SUGAR
1/2 CUP CORNSTARCH
GREEN ONION, SLICED
DRIED BONITO FLAKES
VEGETABLE OIL
Instructions
Wrap tofu block with paper towel and let it sit to absorb liquid for 20 minutes. Slice and dust slabs with cornstarch.
Add a few tablespoons of oil to a large pan and heat on high. Add tofu and fry until golden brown on each side.
Mix soy sauce, mirin, sake and sugar in a bowl and pour over tofu. Allow to cook until thickened for a few minutes. Plate and serve topped with bonito flakes and green onion. I had some left over pickled ginger from a restaurant that I added for garnish.