• Miwa

<TERIYAKI TOFU MEAT>

Updated: Feb 28



Have you ever tried making tofu meat??


Teriyaki tofu! I have never met someone who hates this teriyaki flavor!


To make the tofu resemble a meat like texture, I froze the tofu first before cooking it.


By coating the tofu with potato starch, the teriyaki sauce will stick to it better! There are little tips hidden in this tofu teriyaki recipe!


Definitely have a bowl of rice together with this teriyaki tofu!!


Enjoy and let me know how it went on Instagram !






 

<TERIYAKI TOFU MEAT/ 豆腐の照り焼き>


<Yield> 2 servings


<Prep time> 5 minutes (does not include time for defrosting)


<Cook time> 10 minutes


<Ingredients>

10.5oz (300g) firm tofu

2 tablespoons high heat oil

2 tablespoons potato starch or corn starch

salt & black pepper


Sauce

2 tablespoons Soy sauce

2 tablespoons Mirin

2 tablespoons rice wine

1 teaspoon sugar

<Optional toppings>

green onions

any leafy greens

Japanese seven spices


<Directions>


To make the tofu meat:

1. Cut the tofu into bite sized pieces. I cut mine into 8 pieces from one block of tofu. Put them in a container and freeze.





2. Thaw the tofu, then squeeze the tofu gently to draw out the liquid and wipe off the excess.





3. Season the tofu with the salt and pepper. Coat the tofu with potato starch. Mix the sauce as listed above.




4. Heat the oil over medium-high heat, then pan fry the tofu until it’s nice and crispy on both sides. Wipe off the excess oil then drizzle on the mixed sauce. Thicken the sauce for 1 minute or so over medium heat. Transfer to a plate and now it's ready to be enjoyed.





<Miwa’s tips>


・If you are looking for a more meat like texture, make sure to use extra firm tofu.


・You can swap the potato starch for all purpose flour. However, with potato starch, the tofu will be more crunchy.


・When you squeeze the tofu on step 2, please be gentle. Tofu is very breakable.


・Generous amount of black pepper will enhance the overall taste. I personally love to use a lot of black pepper.


・Make sure to not burn the sauce when you thicken it in step 4. If you want to keep the crunchy texture of tofu, you can remove the tofu earlier, then thicken the sauce to your liking.



<Storage time>


Store in an air-tight container in the fridge for up to 4 days.


 

<Shop>


  • Premium quality Japanese knife: If you are looking for a sharp and premium quality Japanese knife, click this link! This is the one I use on YouTube. I'm loving it!


 



2020/08/26 MIWA

2,612 views0 comments

Recent Posts

See All