If you have more sauce, it’s hard to keep the outer layer crispy, but you can either reduce the sauce or cook on the pan for a longer time to make it more char. Hi Katie! You can “shallow-fry” the tofu, with 1/2 inch oil in the pan but it won’t be fluffy/crispy like deep-fried version, I think. . [30 Minutes Before Cooking ] Wrap the tofu with paper towel and place it between two baking sheets or plates. I tried it a few times but it seems to come out almost a bit slimy, and it take a looong time to sear. It's a dynamic recipe for anyone to try, with easy options to turn the dish into vegan or gluten-free! If you make this recipe, snap a pic and hashtag it #justonecookbook — We love to see your creations on Instagram, Facebook, and Twitter! Cut Tofu into 10 blocks of generally equal size. It’s as easy as chopping up some garlic and mixing it with Sriracha sauce or sweet chili sauce, soy sauce, rice vinegar, honey/ sugar and a generous squeeze of lime juice. I was just wondering how much of each ingredient I would need or if its a 1:1 ratio. Sure, it’s not hot and the coating gets soggy but I would be okay because of the strong flavor for this dish. Thank you for your kind feedback! Agedashi Tofu. All images and content on this site are copyright protected. Whisk together soy sauce, rice vinegar, a pinch of sugar or honey, sesame oil, chopped green onions, chopped garlic and toasted sesame seeds, you’d have a marvelous sauce for the pan-fried tofu. All the best, Neeltje. Will definitely be making it again. X. Hi DeLM! Cut Tofu into small square pieces. Thank you for your kind words! Any advice? Thanks so much for your kind feedback! Yes, Chinese rice wine is fine. Cover the Tofu with another paper towel. Gently coat the tofu with the sauce, and sprinkle katsuobushi over for an extra umami boost! Hi Aimee! As an Amazon Associate I earn from qualifying purchases. Crispy outside, deep-fried soft tofu inside served with a sophisticatedly flavoured sauce called “Tsuyu”. Thanks for the great site! I'm Nami, a Japanese home cook based in San Francisco. You should hear some nice sizzles from the hot frying pan. I’m happy to hear you enjoy my site! Notify me of followup comments via e-mail. Instead of teriyaki sauce, use ponzu sauce and sprinkle grated daikon and green onion. I prepared it tonight and it was delicious! You can use water instead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i Sesame! Hi Patti! Hi Keri! Be patient as you pan-fry the tofu. Super easy conversion. , Hi Nami, thanks for the recipe. I assume there are more vegan restaurants there than several years ago. If you want to keep thin sauce, then remove from the heat sooner. If you like things spicy, you can smother the pan-fried tofu with a quick homemade garlic-chili sauce. I choose it specifically because it omits sugar / corn syrup. It’s one of those dishes where the sum more than outweighs its few humble parts. If you don’t have potato starch, you can use cornstarch. It makes perfect sense and I will definitely try it. Oh, wow. If you are gluten-free, simply swap soy sauce with gluten free soy sauce. To make teriyaki sauce, combine 2 Tbsp sake, 2 Tbsp mirin, and 2 Tbsp soy sauce in a measuring cup or small bowl. Thank you for your kind words. I’m so glad to hear you enjoyed it and my recipes work out for you! Please feel free to change!. . In Japanese mythology abura-age is the favorite food of Kitsune and Inari. I’m going to try agedashi tofu, which I love, but I don’t want sticky, gummy tofu. Hello! We do not have a recipe for an air fryer, but some readers use for Baked Chicken Katsu, Baked Corroket, etc. I didn’t have sake so I substituted chinese rice wine and I couldn’t tell the difference. Have fun exploring the 700+ classic & modern Japanese recipes I share with step-by-step photos and How-To YouTube videos. The thickness should be about ½ inches. There is a thicker variety known as atsu-age (厚揚げ)　or nama-age (生揚げ). Gently coat the tofu with the sauce, and sprinkle katsuobushi over for an extra umami boost! xo. Coat the tofu with the starch. But you can always adjust (add more mirin – but remember it comes with more alcohol content). It is known that tofu pouches existed by 1853, when inari-zushi (tofu pouches filled with vinegared rice) originated (Ichiyama 1968). And make sure you have enough oil to make the tofu crispy (this is before adding sauce). (I haven’t made these recipes before. Wait until one side is firmed up and nicely seared before you flip it around to cook on the other side. , I hope what I am trying to say will make sense. Abura-age (油揚げ), is a Japanese food product made from twice-fried soybeans. This post may contain affiliate links. Hi Nami, I just made this recipe for dinner and it was delicious! The tofu gets burn when the sauce is reduced too quickly and there is no moisture in the sauce. Haha your cats know what’s good! Try not to keep flipping the tofu. Thank you for your kind feedback. It will start to thicken as the moisture evaporate. If you’re used to commercializing teriyaki sauce, you may feel it lacks sweetness. Shake off any excess starch and place the tofu in the frying pan. We even eat it as Cold Tofu in the summer. This was sooooo good and very simple to prepare. I’m happy to hear you enjoy my recipes. Today, I’m sharing another fried tofu recipe with this pan-fried Teriyaki Tofu (照り焼き豆腐). At this time roughly a third of the soybeans consumed for tofu in Japan were for deep-fried tofu, and an estimated 85 percent of this was for tofu pouches. , Hi Will! Bonito flakes are optional, we like to sprinkle a bit, but it is not necessary at all. This tofu was great, I’ll be making this a lot. . Thank you so much! The images and content have been updated in May 2018. Hi Chandanie, Unfortunately, we do not have the exact amount for each ingredient. Hi Nami, Thanks for this piece. It’s a dynamic recipe for anyone to try, with easy options to turn the dish into vegan or gluten-free! When this pan-fried teriyaki tofu becomes part of your regular rotation, you will probably want to try it with different types of sauces. Therefore everything has to be cooked BEFORE you add the sauce. This process is automatic. I used your teriyaki sauce recipe (https://www.justonecookbook.com/teriyaki-sauce/), because I have a bunch already made in the fridge, which I note has the addition of sugar whereas your teriyaki tofu sauce does not. Dear Chui, I don’t know if you can get this where you live, but I sometimes use a mild Sherry instead of sake. I’m glad to hear you enjoyed the recipe. Agedashi Tofu is the must-try appetiser from Japanese restaurants and Izakaya (Japanese pubs/tapas restaurants). The moisture in the sauce will evaporate as the sauce thickens. Sprinkle shichimi togarashi (Japanese seven spice) for a kick. We stir-fry, simmer, deep-fry, or steam tofu. If you drain for 15 minutes, it’s plenty. Your email address will not be published. Cut the tofu into half inch slices. In a non-stick frying pan, heat 1-2 Tbsp oil on medium to medium high heat. My first thought is the oil wasn’t hot enough but I’m not sure. Either works. I’m an American vegan living in Kyoto, Japan, and I am soooo appreciative of these recipes helping me to identify bottles of things that I can’t read in supermarkets, and to make simple, delicious meals with all the fabulous new ingredients available to me. , thank you so much! Feel free to add in some fresh chopped chili peppers if you like. I am wondering, if I made teriyaki using only soya sauce, Eden Foods Mirin and sake, do you think it would turn out? Cook the tofu until the bottom side is crispy and golden brown. First of all, I highly recommend this oil splatter shield. Can you give me some tips on how can I make this recipe without burning? Please enable Cookies and reload the page. Hope you enjoy the recipe! Thank you again for writing! Give this tofu dish a street food vibe reminding you of delicious okonomiyaki or takoyaki. Discard the water.

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