Teriyaki Tofu

This shiny umami sauce is super simple and quick to prepare. It can be used to season all kinds of dishes, turning them into pure delicacies. Unsurprisingly, it is a real classic in the whole of East Asia. Each area has developed their own version of the sauce, whereby some versions are more salty and others sweeter. 

The Japanese word Teriyaki can be derived from the word Teri, which is a word to describe the shine or glare created by the sugar. Meanwhile, Yaki means grilling or boiling. Teriyaki dishes particularly stand out because of their shiny appearance which comes from the caramelized sugar. 

Ingredients 

  • 150 g Tofu (fester Tofu), in Scheiben geschnitten (ca. 1 cm dick)  
  • 1 Spring Onion (Slice the green part of the spring onion into small pieces and cut the white part of the spring onion diagonally into larger pieces).
  • 2 garlic clove, sliced
  • 3 Tbs Einkorn Koikuchi Shoyu 
  • 3 Tbsp Mirin 
  • 2 Tbsp Sugar (for a sugar free version, you can use syrup e.g rice syrup or maple syrup (3 Tbsp)  
  • 6 Tbsp hot water
  • 1 Tsp Sesame Seeds for garnish (roast the sesame seeds until they are crispy) 
  • 1 bowl of rice 

Preparation

Mix the soy sauce and mirin and sugar together with the warm water until sugar is dissolved. The classic ratio between the three ingredients is around 2:2:1. If it is not salty or sweet enough for your taste, you can change this ratio to change the flavour. Roast the sesame seeds until they are slightly golden. 

Put the tofu into the pan and fry with some oil until both sides are golden brown. Add the garlic and the white pieces of the spring onion until the garlic is slightly golden. 

Add the teriyaki sauce and put the top onto the pan. Let the tofu cook in the sauce at a low heat for 5 minutes in order for it to absorb the sauce.  

Then open the top and let the water evaporate at a higher heat. Scoop some of the teriyaki sauce out of the pan and dripple onto the tofu slices. This way, the tofu can fully absorb the sauce and becomes crispy from both sides. However, make sure to leave a little sauce for garnishing at the end. 

When the tofu is a crispy brown, then it is done. Garnish it with sesame, the green part of the spring onion, and the remaining soy sauce. Now is ready to serve with some rice. 

Additional note: 

  • If it is not salty enough, you can add additional salt
  • Instead of Mirin, you can also use Sake 
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