Sesame Crusted Tofu Teriyaki (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 extra firm or hard tofu, cut into 10 x 5 x 1.5cm slices, 100g each
02 -
1/4 tsp salt
03 -
1/4 tsp pepper
04 -
2 tbsp plain/all-purpose flour
05 -
1 egg, lightly whisked
06 -
4 tbsp white sesame seeds
07 -
4 tbsp black sesame seeds
08 -
2 tbsp canola or vegetable oil
09 -
2 garlic cloves, finely sliced, 1mm thick (optional)
10 -
1 green onion, finely sliced (for garnish)
→ Teriyaki Sauce
11 -
2 tbsp soy sauce, preferably Japanese all-purpose or light soy sauce
12 -
2 tbsp mirin, preferably Japanese
13 -
2 tbsp cooking sake, preferably Japanese
14 -
2 tbsp water
# Instructions:
01 -
Pat tofu dry with paper towels. Sprinkle with salt and pepper.
02 -
Place flour, whisked egg, and sesame seeds in separate shallow bowls.
03 -
Press tofu slices into flour, shake off excess. Dip in egg and let excess drip off before coating in sesame seeds. Press to adhere the seeds all over. Repeat for all slices.
04 -
Heat oil in a non-stick skillet over medium heat. Add sliced garlic and cook until golden and crisp. Remove and drain on paper towels.
05 -
Turn heat to medium-high. Place tofu slices in skillet and cook for 1 1/2 minutes on each side until sesame seeds become nutty and crisp. Use tongs to sear the edges of tofu for about 30 seconds each side.
06 -
Lower heat to medium and add Teriyaki Sauce ingredients. Simmer for 1 minute until it reduces to a syrupy consistency. Remove skillet from heat.
07 -
Place tofu steaks on plates. Spoon over Teriyaki Sauce. Garnish with crispy garlic and green onion. Serve immediately.
# Notes:
01 -
Sesame seeds add a nutty, crispy texture and retain their crunch even after being topped with sauce.
02 -
Using extra firm tofu ensures the slices hold their shape during cooking.
03 -
For the best results, use Japanese ingredients for the Teriyaki Sauce.