Japanese Grilled Yaki Tofu
Ingredients
- 500 gfirm tofu (pressed and cubed)
- 50 gCorn starch (for coating)
- 2 tbspSesame oil
- 60 mlsoy sauce
- 45 mlmirin
- 30 mlrice wine
- 1 tbspWhite sugar
- 1 tspGinger powder
- 2 pcGarlic (minced)
- 2 pcScallion or chives (sliced)
- 15 gFresh ginger (grated)
Method
Firm tofu cubes with a golden, crispy crust, glazed in a glossy, syrupy sauce. The aroma of toasted ginger and garlic blends with the saltiness of the soy sauce for a concentrated umami finish.
- 1
Wrap the firm tofu in a clean cloth. Place a board and a weight on top for 15 minutes. The tofu must lose its water so that the crust can brown and crisp without boiling.
- 2
Cut the tofu into regular 3 cm cubes. Roll them in cornstarch. They should be uniformly white and dry to the touch.
- 3
In a bowl, mix the soy sauce, mirin, rice wine, sugar, minced garlic, ginger powder, and grated fresh ginger. The sugar must be completely dissolved.
- 4
Heat the sesame oil in a pan. Place the cubes without them touching. Let brown on each side until they are golden and the skin becomes rigid.
- 5
Pour the sauce over the hot tofu. It will bubble immediately. Stir the pan so that the liquid reduces and coats each piece with a shiny veil. Finish with the chopped scallions.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan, otherwise the temperature drops and the tofu will boil instead of searing.
- Cornstarch is key: it creates that thin film that catches and holds the sauce.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat in a pan to try and regain some crispiness.
