Have you guys tried making tofu meat??
Teriyaki tofu! I never met someone who hates this teriyaki flavor!
To resemble the tofu to the meat like texture, I froze the tofu first before cooking it.
By coating with potato starch, the teriyaki sauce will stick to tofu more!
It’s simple, but a little tips hidden in this tofu teriyaki recipe!
Definitely have to have a bowl of rice together with 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 mins ( without the time for defroasting)
<Cook time> 10 mins
-firm tofu (300g/ 10.5oz)
-2 tbsp of any high heat oil
-2 tbsp of organic potato starch or corn starch
-salt & black pepper
-2 tbsp of soy sauce
-2 tbsp of mirin
-2 tbsp of rice wine
-1 tsp of sugar
-any leafy greens
To make tofu meat
1; Cut tofu into bite size. I cut mine into 8 pieces out of 1 block of tofu. Put them in a container and freeze them.
2; Thaw them, then squeeze the tofu gently to drew out the liquid and wipe off the excess.
3; Season tofu meat with the salt and pepper. Coat tofu meat with the potato starch. Mix sauces listed above.
4; Heat 2 tbsp of oil over the mid- high heat, then pan fry the tofu until it’s nice and crispy on the both side. Wipe off the excess oil then drizzle mixed sauce. Thicken the sauce for 1min or so over mid heat. Transfer on to the plate and ready to be enjoyed.
・ If you are looking for more meat like texture, make sure to use extra firm tofu.
・You can swap potato starch for all purpose flour. However, with the potato starch, the tofu will be more crunchy.
・When you squeeze the tofu on process 2, please be gentle. Tofu is very breakable.
・Generous amount of black pepper will sharpen up the overall taste. I personally love to have the black pepper a lot.
・Make sure not to burn the sauce when you thicken it on process 4. If you want to keep the crunchy texture of tofu, you can remove the tofu earlier , then thicken the sauce to you liking.
Store it in a air-tight container in the fridge for 4 days.
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