Pan-fried until crispy and golden on the outside while the inside is creamy and smooth, the tofu is then glazed in the sweet and savory teriyaki sauce. Today, I’m sharing another winning tofu dish: Teriyaki Tofu (照り焼き豆腐). One of the most popular tofu dishes you may already know is Agedashi Tofu, which is tender tofu bites in a deep-fried shell soaked in dashi broth. We even eat it as Cold Tofu in the summer. There are so many delicious ways to enjoy tofu in Japanese cooking. We stir-fry, simmer, deep-fry, or steam tofu. It’s a dynamic recipe for anyone to try, with easy options to turn the dish into vegan or gluten-free! ![]() However, if you like tofu soft on the inside but crisp on the outside, I would cut them into bigger pieces (larger than in the photos – similar to the size in this recipe).Crispy on the bite, yet delicately soft, this pan-fried Teriyaki Tofu is incredibly flavorful! Enjoy this Japanese dish as an appetizer, or even as the main dish accompanied with rice and a few of your favorite sides. I find the smaller the pieces, the more firm and crisp the texture. Feel free to cut the tofu into any size you like.Do note that the tofu may loose it’s crispness when stored in the sauce and when reheated. You can easily reheat tofu in the microwave. That said, the texture will be best right after cooking – I would try to eat any leftovers the next day, if possible! Leftovers of this recipe will keep in an airtight container in the fridge for about 2-3 days. How long does cooked tofu last in the fridge? Just be careful not to press too hard as you don’t want the tofu to crumble!ĭo you have to marinate tofu in this recipe?įor this recipe – nope! I tested it by marinating and I found that tossing it in the sauce after cooking offered WAY more flavour (and way more yummy sauce!) You don’t need to use a fancy tofu press or anything! I like to drain the tofu from the water in the package, then wrap it with some paper towel and gently squeeze/press any excess liquid out. In these two types of tofu, more water has been pressed out and they will hold their shape well when cooking.ĭo you have to press tofu before cooking? I recommend using either “firm” or “extra firm” tofu for this recipe. What is the best type of tofu to use for this recipe? If you like the taste of this sauce, you could try it with another protein, like shrimp or chicken (instead of tofu!) What To Serve With Honey Garlic Tofu I tested this recipe both ways, and actually prefer the texture of the larger pieces! However, if you like tofu soft on the inside but crisp on the outside, I would cut them into bigger pieces (larger than in the photos – similar to the size in this recipe). ![]()
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