Crispy Teriyaki Tofu Rice Bowl
Crispy pan-fried tofu tossed in a savory-sweet homemade teriyaki sauce, served over fluffy steamed rice. This dish is quick, flavorful, and packed with plant-based protein—ideal for weeknight dinners or meal prep.
Equipment
- 1 Cast Iron or Nonstick Pan
- 1 Tofu Press (optional but recommended)
- 1 Fine Grater or Microplane
- 1 Small Sauce Whisk
- 1 Rice Cooker or Pot with Lid
- Measuring Cups & Spoons
- Mixing Bowl (for dredging cornstarch)
Ingredients
- 1 block 14 oz / 400g firm tofu, drained and patted dry
- ¼ cup + 2 teaspoons cornstarch divided
- ⅓ cup vegetable oil for frying
- 1 teaspoon freshly grated ginger
- 1 medium onion thinly sliced
- 2 tablespoons mirin
- 2 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- ½ cup warm water
- 1 scallion chopped (optional garnish)
- Steamed white rice for serving
- Toasted sesame seeds for garnish (optional)
Instructions
- Prep the Tofu for Frying: Start by gently pressing the tofu to remove as much moisture as possible using a clean kitchen towel or tofu press. Once dry, cut the tofu into even 1-inch cubes. Place 1/4 cup of cornstarch into a shallow bowl and toss the tofu cubes until they’re evenly coated. It’s normal for the cornstarch to clump slightly as it reacts with residual moisture.
- Crisp the Tofu in Oil: Heat the vegetable oil in a nonstick or cast iron skillet over medium heat. Once hot, add the tofu cubes in a single layer, turning them occasionally to cook all sides until golden brown and crispy, about 6–8 minutes total. Once cooked, remove the tofu from the pan and set aside on a plate lined with paper towels.
- Sauté Aromatics and Onion: Discard most of the oil from the pan, leaving just a thin coating. Add the grated ginger and sauté for about 1 minute until fragrant. Then add the sliced onion and stir-fry for 2–3 minutes until slightly softened and golden at the edges.
- Simmer the Teriyaki Sauce: Pour in the mirin, light soy sauce, dark soy sauce, brown sugar, and sesame oil. Stir well and bring the mixture to a gentle simmer. While the sauce heats, in a small bowl whisk the remaining 2 teaspoons of cornstarch with 1/2 cup of warm water to form a smooth slurry.
- Thicken the Sauce and Combine: Slowly pour the slurry into the simmering sauce, stirring continuously to prevent lumps. Return the crispy tofu to the pan and gently toss it in the sauce for 1–2 minutes until the glaze thickens and coats every piece. Stir in chopped scallions, if using, just before removing from heat.
- Assemble and Serve: Spoon the saucy tofu and onions over bowls of hot steamed rice. Garnish with toasted sesame seeds and extra scallions for flavor and crunch. Serve immediately for best texture.
Notes
- Tofu Texture Tip: For even better texture, freeze your tofu overnight, then thaw and press before cooking. This technique helps create a meatier, chewier bite.
- Soy Sauce Balance: Light soy sauce adds saltiness, while dark soy sauce deepens the color and adds richness—don’t skip it!
- Customize It: Add stir-fried broccoli, snap peas, or bell peppers to the pan to turn this into a full veggie bowl.
- Meal Prep Friendly: This dish stores well for up to 3 days in the fridge and can be reheated in a skillet for best texture.
- Rice Options: While white rice is classic, feel free to swap in brown rice or quinoa for added fiber and whole grain goodness.
