Sticky Teriyaki Tofu Rice Bowl ⏤ Crispy pan-fried tofu smothered in sticky homemade teriyaki sauce served over fluffy rice! This quick and easy tofu dinner or lunch comes together in less than an hour, is naturally vegan & gluten-free!
2 and 1/2tbspsoy sauceor tamari or coconut aminos (make sure it's gluten-free for gf eaters)
1tbsprice vinegaror apple cider vinegar or freshly-squeezed lemon juice
2tbspmirinor dry sherry or leave it out completely, this is optional
Rice or rice noodles
Steamed or stir-fried veggies
Press the tofu. To do this, simply remove the tofu from the package, wrap it with a cheesecloth or paper towels then placed the wrapped tofu on a clean plate. Place a stack of cookbooks, coffee table books or 2-4 dishes over the tofu and allow to sit for 15-20 minutes.
Unwrap the pressed tofu and cut into small cubes (about 1-inch each). Heat a non-stick pan over medium-high heat and pour in the oil.
In a shallow bowl, mix together the cornstarch, garlic powder, onion powder, black pepper, and salt. Add the tofu and stir until evenly coated on all sides. Immediately add the tofu to the hot oil in a single layer. Pan-fry for 4 minutes or until golden, then flip and fry for another 3-4 minutes or until golden. You can also fry each of the 3 remaining edges for about 1 minute each for extra crispiness, this is optional.
While the tofu is frying, prepare the homemade Teriyaki sauce. Simply mix together all the sauce ingredients: brown sugar, ginger, garlic, soy sauce, water, rice vinegar, cornstarch, and mirin (optional). Whisk until fully blended and smooth, then set aside.
Once the tofu is ready, pour in the Teriyaki sauce and stir to cover the tofu with the sauce from all sides. Cook for another 1-2 minutes or until the sauce has thickened. Serve over rice, rice noodles, or with steamed veggies. Top with sesame seeds, chives, or spring onions if desired.
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