Description
These Crispy Teriyaki Tofu Cubes are a flavorful and satisfying vegan dish featuring firm tofu marinated in a homemade teriyaki sauce, then pan-fried to golden perfection. Perfect as a snack, appetizer, or addition to bowls and salads, this recipe offers a delightful combination of crispy texture and savory-sweet glaze.
Ingredients
Scale
Tofu
- 14 oz firm tofu, drained and pressed
Teriyaki Marinade
- 3 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (optional)
- 2 tablespoons brown sugar
Coating & Cooking
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil (for cooking)
- 1 tablespoon sesame oil (optional, for flavor)
Garnish
- 1 green onion, chopped
- Sesame seeds
Instructions
- Prepare the tofu: Drain the firm tofu and press it for at least 15-20 minutes to remove excess moisture using a tofu press or by wrapping it in a kitchen towel with a heavy object on top.
- Cut the tofu: Slice the pressed tofu into 1-inch bite-sized cubes for even cooking and crispiness.
- Make the marinade: Combine soy sauce, mirin, sake (if using), and brown sugar in a small bowl; stir until the sugar dissolves completely.
- Marinate the tofu: Place the tofu cubes in a shallow dish or zip-top bag, pour the teriyaki marinade over them, and let soak for at least 30 minutes, preferably 1-2 hours, turning occasionally to ensure even flavor absorption.
- Dry the tofu: Remove tofu from the marinade and pat each cube dry with paper towels to help achieve a crispy texture when cooked.
- Coat with cornstarch: Toss the tofu cubes in cornstarch until evenly coated to create a crispy crust during frying.
- Heat the oil: Warm vegetable oil in a non-stick skillet or frying pan over medium-high heat until hot.
- Fry the tofu: Add the coated tofu cubes in a single layer without overcrowding; fry for 3-4 minutes on each side until golden brown and crispy, turning gently with a spatula.
- Add sesame oil: If using, drizzle sesame oil over tofu during the last minute of cooking to enhance flavor.
- Drain excess oil: Transfer tofu to a paper towel-lined plate to absorb any leftover oil once crispy.
- Garnish and serve: Arrange the crispy tofu on a serving platter, drizzle with any remaining teriyaki sauce from the marinade, and garnish with chopped green onion and sesame seeds.
- Enjoy: Serve the crispy teriyaki tofu cubes warm as a delicious vegan appetizer or meal component.
Notes
- Pressing tofu well is essential to remove moisture and achieve maximum crispiness.
- Marinating for longer (up to 2 hours) intensifies the flavor.
- Do not overcrowd the pan while frying to ensure even browning and crispiness.
- For gluten-free option, use tamari instead of soy sauce.
- Sake is optional but adds authentic flavor; you can omit it if unavailable.
- Use medium-high heat to get a crisp exterior without burning.
- Serve with steamed rice or stir-fried vegetables for a complete meal.
