Pan-Fried Teriyaki Tofu Bowl 照り焼き豆腐丼

By Just One Cookbook · 25 min

Ingredients

Instructions

1. Drain the tofu, wrap it in paper towel, and press it under a weighted plate for at least 30 minutes, using a heavy item that presses out liquid without crushing the block.
2. Whisk the sake, mirin, soy sauce and sugar in a bowl. Microwave for 30 seconds and whisk again if the sugar does not dissolve.
3. Cut the tofu in half widthwise, then into roughly 2 cm (¾ inch) cubes. Coat the cubes lightly in potato starch or cornstarch.
4. Heat a large frying pan over medium-high heat and add 1½ tablespoons of the oil. Fry the tofu in a single layer, in batches, turning until golden and crispy on all sides. Add more oil as needed.
5. Drain the fried tofu on paper towel, then wipe the pan clean and return the tofu to it.
6. Add the sauce and toss quickly until the tofu is coated, then remove from the heat. The sauce thickens quickly.
7. Serve the tofu over the cooked rice in bowls and garnish with the sliced green onion and sesame seeds.

Summarized from Just One Cookbook's video. Watch it for the details.

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