20-Minute Teriyaki Tofu

Prep Time: 5m | Cook Time: 15m | Servings: 2

Ingredients

Ingredients

• 600g firm tofu
• Oil, for frying

Coating

• 1/3 cup cornstarch
• 1/2 tsp white pepper
• 1/2 tsp salt

Teriyaki Sauce

• 1/4 cup soy saucee
• 2 tbsp mirin
• 1 tbsp brown sugar
• 1 tbsp apple syrup (or other sweetener)
• 1 tbsp minced ginger
• 2 cloves minced garlic

Cornstarch Slurry

• 1/2 tbsp cornstarch + 1 tbsp water

To Serve

• 1 tbsp toasted sesame seeds
• Spring onions, sliced
• Hot jasmine rice

Instructions

1. Drain and pat tofu dry, then cut into chunky pieces.
2. In a small bowl or jug, whisk together soy sauce, mirin, brown sugar, apple syrup, ginger, and garlic. In a separate large bowl, prepare the cornstarch coating.
3. Heat enough oil to cover the base of a frying pan. While the oil heats, coat tofu generously in the cornstarch mix. Fry tofu for a few minutes on each side until crispy and golden. Drain on paper towel and set aside.
4. Discard excess oil from the pan and wipe down with paper towel.
5. Return the pan to low heat and pour in the teriyaki sauce mixture. In a small bowl, dissolve cornstarch in water and add to the sauce. Stir until it thickens slightly.
6. Turn off heat, return the crispy tofu to the pan, and toss gently to coat in the sauce.
7. Sprinkle with toasted sesame seeds and chopped spring onions. Serve hot with jasmine rice.

Notes

*AIR-FRYING: Coat tofu in cornstarch mix. Spray your air-fryer base in a layer of oil and arrange tofu in a single layer making sure no pieces are touching. Give tofu a good spray of oil on all sides as unsprayed sections will end up in powdery mouthfeels when eating. Airfry for 8 mins at 200ºC, flip and spray, and airfare for another 8 minutes. Finish in a pan with by heating the sauce as per above instructions.

**MORE SAUCY: simply double the sauce measurements for extra sauce