Korean Tofu in Teriyaki Sauce with Sesame Recipe
A simple, homemade way to bring Korean and Japanese flavors together on one plate: crispy tofu in a sticky, sweet-salty sauce, sprinkled with sesame seeds and scallions. In Korea, dishes like this often appear as one of many small side plates on the table, but it can easily take the lead role here. It tastes a bit like a lighter version of chicken in sauce, only completely plant-based.
South Korea
Difficulty: Easy
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌿
Mild
Sweet
Salty
Umami
Garlicky
Nutty
Filling
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Servings
3
Ingredients
- tofu firm, well drained - 400 g
- potato starch can also use potato flour - 3 tablespoons
- vegetable oil for frying - 3 tablespoons
- soy sauce preferably light - 4 tablespoons
- water - 4 tablespoons
- sugar you can use brown sugar - 1.5 tablespoons
- garlic finely chopped or grated - 2 cloves
- ginger freshly grated, slightly heaped - 1 tablespoon
- rice vinegar or lemon juice - 1 tablespoon
- sesame oil for aroma, not for frying - 1 tablespoon
- sesame seeds toasted in a dry pan - 2 tablespoons
- scallions chopped, for sprinkling - 3 tablespoons
- rice cooked, for serving (about 1.5 cups dry for 3 portions) - 240 g
Main Ingredient:
tofu
Preparation
- Remove the tofu from the package, wrap it in paper towel and gently press with your hand to get rid of excess water. Cut into cubes about 2 cm on each side.
- Transfer the tofu cubes to a bowl, sprinkle with potato starch and gently mix with your hands until each cube is evenly coated in a thin layer of starch.
- Heat 2 tablespoons of oil in a large pan over medium heat. Arrange the tofu in a single layer and fry for 3–4 minutes on each side, until golden and slightly crispy. Add the remaining oil if needed. Transfer the fried tofu to a plate.
- In a small bowl, combine the soy sauce, water, sugar, grated garlic, grated ginger and rice vinegar. Stir until the sugar dissolves.
- In the same pan, pour in the prepared sauce, set over medium heat and cook for 2–3 minutes, until it starts to thicken slightly and become glossy.
- Add the fried tofu to the sauce and gently stir for 1–2 minutes, until all the cubes are coated in the sauce and it thickens a bit more.
- Remove the pan from the heat, pour in the sesame oil and mix. Sprinkle the tofu with toasted sesame seeds and scallions.
- Serve immediately with hot rice, drizzling it with a little sauce from the pan.
Storage
In fridge:
3 days
Freezing:
No
Przechowuj tofu z sosem w szczelnym pojemniku, podgrzewaj na patelni z odrobiną wody, aby sos się nie przypalił. Ryż przechowuj osobno i dobrze podgrzej przed jedzeniem.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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