Japanese Grilled Yaki Tofu

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 353
• Protein: 21 g
• Carbs: 26 g
• Fat: 18 g

Ingredients

• 500 g firm tofu ( pressed and cubed )
• 50 g Corn starch ( for coating )
• 2 tbsp Sesame oil
• 60 ml soy sauce
• 45 ml mirin
• 30 ml rice wine
• 1 tbsp White sugar
• 1 tsp Ginger powder
• 2 piece Garlic ( minced )
• 2 piece Scallion or chives ( sliced )
• 15 g Fresh ginger ( grated )

Instructions

1. Press the tofu

   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 and coat

   Cut the tofu into regular 3 cm cubes. Roll them in cornstarch. They should be uniformly white and dry to the touch.

3. Prepare the glaze

   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. Sear the tofu

   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. Glaze and reduce

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge. Reheat in a pan to try and regain some crispiness.