Equipment
Ingredients
Tofu Preparation
- 400 g firm tofu, pressed and drained
- 15 g cornstarch
- 15 ml vegetable oil
Teriyaki Sauce
- 45 ml soy sauce
- 30 ml mirin
- 30 ml sake
- 15 g sugar
- 5 g ginger, peeled and freshly grated
Sides
- 150 g short grain white rice, rinsed well
- 200 ml water
- 200 g broccoli, cut into bite sized florets
Garnish
- 5 g sesame seeds, toasted
- 10 g green onions, thinly sliced
Nutrition (per serving)
Method
Place the rinsed short grain white rice and water into your rice cooker or saucepan. Cook according to your appliance instructions. If using a pot on the stove, bring to a boil, then reduce heat to low, cover, and simmer until water is absorbed.
Place the broccoli florets in a steamer basket over boiling water. Cover and steam for 4 to 5 minutes until the florets are bright green and easily pierced with a fork but still retain a slight crunch.
While the rice and broccoli cook, cut the pressed tofu into 2 centimeter cubes. Place the cubes in a small mixing bowl, sprinkle the cornstarch evenly over the top, and toss gently until every piece is lightly and evenly coated.
Heat the vegetable oil in a large skillet over medium high heat until shimmering, reaching roughly 175°C or 350°F. Add the coated tofu cubes in a single layer, ensuring they do not touch. Pan fry for 2 to 3 minutes per side until deeply golden brown and highly crispy.
In a separate small bowl, whisk together the soy sauce, mirin, sake, sugar, and grated ginger until the sugar is mostly dissolved. Pour this mixture into the skillet with the crispy tofu. Allow it to bubble and reduce for 1 to 2 minutes, stirring gently so the tofu becomes completely coated in a thick, glossy glaze.
Divide the hot cooked rice between two serving bowls. Arrange the steamed broccoli on one side and the glossy teriyaki tofu on the other. Drizzle any remaining thickened sauce from the skillet over the rice and vegetables. Top with toasted sesame seeds and sliced green onions before serving immediately.
Chef's Notes
- Pressing your tofu is critical for a great texture. Removing excess water prevents steaming in the pan and allows the tofu to absorb the savory teriyaki sauce.
- Using a cornstarch dredge creates an incredible barrier that turns shatteringly crisp in the hot oil. Avoid shaking off too much starch, but ensure there are no large dry clumps.
- A true Japanese teriyaki relies on the specific balance of soy sauce, mirin, and sake. Mirin provides a beautiful luster and mild sweetness, while sake adds complex umami. Do not skip the mirin if possible.
- If your broccoli finishes steaming before the tofu is ready, immediately remove the steamer basket lid to stop the cooking process and prevent the broccoli from turning a dull olive green color.
Storage
Refrigerator: 4 days — Store the tofu, broccoli, and rice in separate airtight containers to prevent the rice from becoming soggy.
Freezer: 1 month — Freezing will alter the texture of the tofu, making it spongier, which some people prefer for absorbing sauces.
Reheating: Microwave in 1 minute intervals until thoroughly heated, or reheat gently in a skillet adding a splash of water to refresh the rice and sauce.
