Teriyaki is a cooking technique used in Japanese cuisine in which foods are grilled with a glaze of special sauce. The word “teriyaki” derives from the noun “teri”, which refers to a shine given by the sugar content in the “yaki” ( a cooking method of grilling).
It’s actually hard to find someone who doesn’t like Teriyaki. The teriyaki sauce can be versatile to match with different ingredients, no matter weather you are meat-lover or vegetarian. Teriyaki sauce is definitely the soul of any teriyaki dish. We are gonna make the sauce today, and there is no need to buy teriyaki sauce in stores ever again! This teriyaki sauce is so easy to make, the ingredients are likely already in your kitchen and the sauce is ready in 10 minutes. You can make a bigger batch and keep it in the fridge up to a week.
There are many kinds of tofu available based on texture preference. Since we are lightly frying the tofu pieces, firm tofu will have more compact structure and keep in shape when you flip them over in the pan. I cut them into 1cm thick triangles so I only have to fry two sides. You can also cut them into squares if you don’t mind to fry six sides. Each piece of lightly crisp and tender tofu glazed with savory sauce is super satisfying. I like to add some extra vegetables like steamed green soybeans, fresh carrots and sprouts to accompany this meal.
200g firm tofu, cut into 1cm thick, drained on paper towels
steamed green soybeans
fresh carrots and sprouts
1/2 cup soy sauce
2 teaspoons minced ginger, divided
2 teaspoons minced garlic, divided
1 tablespoon rice vinegar
2 tablespoons honey
1 tablespoons sesame oil
1 tablespoon cornstarch
1 cup water
1. In a small pot over medium heat, mix all of the ingredients for the sauce except for cornstarch and the cold water. In another bowl, whisk the cornstarch and cold water until dissolved. Add this mixture to the sauce in the pot and mix well, heat until sauce thickens about 3 minutes. Remove from heat and cool.
2. In a large nonstick pan, heat some oil over medium-high heat. Cook the tofu for 3 minutes, until golden brown and slightly crisp. Turn over and cook another 3 minutes. Transfer to a plate with paper towels.
3. Whisk the teriyaki sauce and add to the pan. When it comes to a boil, add in tofu, stir to coat and turn off heat. Give a generous amount of sesame seeds.
4. Prepare a bowl of cooked rice, top with steamed green soybeans, fresh carrots and sprouts, teriyaki tofu. Add more sauce on top of the rice if there’s any left in the pan. Garnish with spring onions.