I finally got to make the teriyaki sauce, it’s been in the back of my mind for some time and in all honesty, I didn’t expect it to be so full of flavor.
Once again, this is a great recipe for any tofu novice and haters alike to give this versatile ingredient the chance it deserves. The crispiness of the tofu, along with its soft center and the umami flavor of the sauce, is just to die for.
Sesame oil for cooking
Rice flour for coating
For the sauce:
1 big knob of ginger, minced
2 garlic cloves, minced
1 tbsp sesame oil
2 tbsp sugar
2 tbsp maple syrup
For the cornstarch slurry:
1 tbsp cornstarch
Cut the tofu into cubes. Coat each piece with rice flour and cook in a pan with sesame oil.
Fry until crispy and golden on each side. Once ready, set the tofu aside.
In a saucepan add all the ingredients for the sauce, stir and bring to a low simmer.
In a bowl make the slurry by mixing the cornstarch with the water then pour it into the sauce and stir until this has thickened.
Serve the tofu with basmati rice and broccoli, a drizzle of the teriyaki sauce and sprinkle with sesame seeds and spring onions.