Teriyaki Tofu with Tartar Sauce

Introduction

This teriyaki tofu is inspired by chicken nanban, a popular Japanese comfort food, but made with tofu instead of chicken. The tofu is lightly coated with potato starch and pan-fried until crisp, then glazed with a simple sweet-savory teriyaki sauce. A creamy homemade tartar sauce made with boiled eggs and onion adds richness and makes this an easy, satisfying meatless Japanese-style meal.

Ingredients

[Servings : 2]

• Firm tofu: 300 g, well-drained Potato starch: 1 tbsp

Teriyaki Glaze

• Soy sauce: 1½ tbsp
• Sugar: 1 tbsp
• Sake: 2 tbsp

Tartar Sauce

• Boiled eggs: 2
• Onion: 1/6, finely chopped
• Mayonnaise: 3 tbsp
• Vinegar: 1 tsp
• Salt and pepper: To taste

Instruction

1. Drain the tofu well and cut it into bite-size pieces.
2. Lightly coat the tofu with potato starch.
3. Heat a little oil in a frying pan over medium heat and pan-fry the tofu until golden and crispy on both sides.
4. Add the sauce (soy sauce, sugar, and sake.)
5. Gently coat the tofu in the sauce and cook until the glaze slightly reduces and becomes glossy.
6. For the tartar sauce, mash the boiled eggs and mix with the chopped onion, mayonnaise, vinegar, salt, and pepper.

Tips

• Drain the tofu well before cooking to help the outside become crisp.
• Firm tofu (momen tofu) works best because it holds its shape more easily while frying.
• Handle the tofu gently when turning and coating it with the glaze to prevent it from breaking.
• For a milder onion flavor, soak the finely chopped onion in water, then drain and squeeze out the excess moisture before adding it to the tartar sauce.
• Let the teriyaki glaze reduce just enough to coat the tofu without cooking it too long, so the tofu stays crisp on the outside.