10-Minute Skillet Teriyaki Tofu
Real teriyaki isn't a bottled sauce — in Japan it's a technique: sear something, then glaze it in soy sauce, mirin and sugar. That's the whole ingredient list, and it's better than anything you can buy.
Here the something is atsuage — thick-fried tofu that stays creamy inside while the outside caramelizes. Ten minutes, one skillet, 12 grams of protein and a startling amount of calcium per serving. This is the recipe I make when dinner needs to happen and I refuse to be sad about it.
Ingredients
- Atsuage (thick fried tofu)see substitutions7 oz
- Oil1/2 tsp
Teriyaki sauce
- Soy sauce1 Tbsp
- Mirinsee substitutions1/2 Tbsp
- Cane sugar1/2 Tbsp
To finish
- Scallions, choppeda generous handful
- Toasted sesame seedsa sprinkle
Nutrition
per serving🛒 Ingredient notes & substitutions
Atsuage: Thick blocks of deep-fried tofu — golden outside, custardy inside — from Asian groceries. Substitute extra-firm tofu: press it well and sear a little longer with a touch more oil.
Mirin: Japan's sweet rice wine, in the Asian aisle of most US supermarkets. No mirin? Use 1/2 Tbsp water plus an extra pinch of sugar.
Instructions
Blot the atsuage with paper towels and cut into large bite-size pieces. Stir the sauce ingredients together.
Heat the oil in a skillet and sear the tofu on both sides until golden.
Turn OFF the heat, then pour in the sauce and turn the pieces to coat — the residual heat thickens it into a glaze without burning the sugar.
Shower with scallions and sesame seeds and serve straight from the skillet.
Tips
Two things protect this dish: don't push the tofu around while it sears (atsuage breaks easily), and always kill the heat before the sauce goes in — teriyaki sugar burns fast on a hot skillet.
A little grated ginger on top is a wonderful upgrade.