One More Dish: Firm Tofu Teriyaki
- 1 block Firm tofu
- 1 dash Salt
- 1 dash Pepper
- 1 Katakuriko
- 1 Vegetable oil
- 1 Green onions (chopped)
- 1 1/2 tbsp Sugar
- 1 tbsp Mirin
- 2 tbsp Mentsuyu (3x concentrate)
- Wrap the firm tofu in a double layer of paper towels.
- Leave it for a while to drain the excess moisture.
- If you leave the paper towel wrapped tofu on a sieve over a container to catch the water that comes out of it, cover and leave in the refrigerator for about half a day, you'll be able to drain water.
- Mix the teriyaki sauce ingredients together.
- Cut the drained tofu into the size you want, and sprinkle lightly with salt and pepper.
- Heat up a frying pan and put in some vegetable oil.
- Coat the tofu pieces from Step 4 with katakuriko, and put into the frying pan (make sure the tofu pieces don't stick together).
- Coat all sides of the cut tofu with katakuriko.
- Cover the frying pan with a lid and let the tofu cook for a while, then turn the pieces over.
- Cook for a while with the lid off.
- Mix up the sauce from Step 3 again and pour it into the pan.
- Turn the tofu pieces over to coat with the sauce.
- Since the tofu pieces are coated with katakuriko, the sauce will become thickened.
- Transfer to serving plates and sprinkle with chopped green onion.
tofu, salt, pepper, katakuriko, vegetable oil, green onions, sugar, mirin
Taken from cookpad.com/us/recipes/146715-one-more-dish-firm-tofu-teriyaki (may not work)