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Crispy Teriyaki Tofu Don
Crispy on the outside and impossibly tender within, these golden tofu cubes completely transform a simple bowl of rice. A quick toss in potato starch creates a satisfying crunch that holds up beautifully to the sweet and savory teriyaki glaze. You'll pan-fry the pieces until perfectly golden, then fold in tender sautéed onions and a drizzle of toasted sesame oil. Spooned over warm Japanese rice and finished with fresh microgreens, it's a comforting, plant-based meal that doesn't compromise on texture or flavor.
Equipment
- Stovetop
- Skillet
Ingredients
- ¼ cup (60 ml) canola oil
- 1 small onion, chopped
- 16 ounces (450 g) firm tofu, cubed
- ¼ cup (30 g) potato starch or cornstarch
- ½ teaspoon toasted sesame oil
- ⅓ cup (100 ml) Teriyaki Sauce ( here )
- 1½ cups (300 g) cooked Japanese rice ( here )
- 2 teaspoons white sesame seeds
- Pinch of daikon microgreens or 1 small chopped scallion
Instructions
- 1Heat two tablespoons of the canola oil in a skillet over medium heat. Add the chopped onion and cook for about five minutes until translucent, then transfer the onion to a small bowl and set aside.
- 2Place the cubed tofu and potato starch in a mixing bowl. Toss the mixture thoroughly so every piece is evenly coated. Pat the tofu dry first if it's overly wet, as surface moisture prevents a truly crispy crust.
- 3Pour the remaining canola oil into the empty skillet. Fry the coated tofu for about five minutes until the pieces are crispy and golden brown on all sides.
- 4Drizzle the toasted sesame oil over the tofu and return the cooked onions to the pan. Lower the heat, pour in the teriyaki sauce, and stir everything together until well combined.
- 5Spoon the cooked Japanese rice into two bowls and spoon the glazed tofu mixture over the top. Garnish with white sesame seeds and a pinch of daikon microgreens or chopped scallions.
Notes
- Prep: Press the firm tofu for 10 to 15 minutes before cubing to remove excess water and ensure a crispier exterior.
- Swap: Cornstarch works perfectly if you don't have potato starch on hand.
- Storage: Keep leftover tofu and rice in separate airtight containers in the fridge for up to 3 days. Reheat the tofu in a skillet to restore some of its crunch.
Recipe Details
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