Name: Crispy Teriyaki Tofu
Total time: 40 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 6 tablespoons soy sauce; 3 tablespoons water; 6 tablespoons mirin; 3 tablespoons sugar; 3 tablespoons grated fresh ginger; 28 ounces firm or extra-firm tofu, torn into rough ¾-inch pieces; 6 tablespoons vegetable oil, divided; ¾ teaspoon cornstarch; 2 scallions, sliced thin; 1 tablespoon toasted sesame seeds

Why This Recipe Works

The bold flavors and textures of this 10-ingredient meal will have you second-guessing everything you thought you knew about tofu. We start with firm tofu, which has a meaty yet tender bite. Next, we tear it. This carefree preparation serves a double purpose; not only is it quick and easy, but it also dramatically increases the tofu’s surface area. This creates endless nooks and crannies that pan-fry beautifully over high heat, resulting in maximally crispy tofu morsels with soft, chewy centers. The textured edges beg for a sauce to cling to, and we opt for a bold yet comforting Japanese teriyaki sauce. Teriyaki sauce is traditionally made with just three ingredients—soy sauce, sugar, and sake or mirin. We include mirin in this recipe for its sweetness and slight umami flavor that lends a subtle complexity to this relatively simple sauce. Fresh ginger adds a zingy boost, and cornstarch helps the sauce thicken and perfectly glaze the awaiting crispy caves on the tofu’s surface. This attention-grabbing tofu is complemented by nutty sesame seeds and fresh scallions, and we like to pair it with rice to soak up the punchy sauce.

Instructions

Combine 6 tablespoons soy sauce, 3 tablespoons water, 6 tablespoons mirin, 3 tablespoons sugar, and 3 tablespoons grated fresh ginger in small bowl. Microwave until sugar is dissolved, about 1 minute, stirring halfway through; set aside. Spread 28 ounces firm tofu, torn into rough ¾-inch pieces, over paper towel–lined baking sheet and let drain for 20 minutes. Gently pat dry with paper towels.

Heat 3 tablespoons vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add half of tofu and cook, stirring and turning occasionally, until well browned and crispy on all sides, 8 to 10 minutes; transfer to large bowl.

Reduce heat to medium-high, add remaining 3 tablespoons oil and remaining tofu to skillet, and cook, stirring and turning occasionally, until well browned and crispy on all sides, 8 to 10 minutes; add to bowl with first batch of browned tofu. Meanwhile, whisk ¾ teaspoon cornstarch into reserved soy sauce mixture.

Wipe out skillet with paper towels. Add soy sauce mixture to now-empty skillet and cook over low heat until sauce has thickened slightly, 1 to 2 minutes. Off heat, return tofu to skillet and toss to coat. Transfer to serving platter and sprinkle with 2 thinly sliced scallions and 1 tablespoon toasted sesame seeds. Serve immediately with rice.