Sticky Teriyaki Tofu Nuggets

• 1 block (14 oz) firm tofu, drained and patted dry
• 1/2 cup cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup soy sauce (use gluten-free if needed)
• 1/4 cup mirin
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 2 tablespoons vegetable oil
• Sesame seeds for garnish

Steps

1. 1 Cut the tofu into 1-inch cubes.
2. 2 In a bowl, mix cornstarch, salt, and pepper. Toss the tofu cubes in the mixture until evenly coated.
3. 3 Heat 1 tablespoon of oil in a large skillet over medium heat. Fry tofu in batches until golden brown, about 3-4 minutes per side. Set aside.
4. 4 In a small saucepan, combine soy sauce, mirin, rice vinegar, maple syrup, garlic, and ginger. Simmer for 5 minutes until slightly thickened.
5. 5 Add the cooked tofu to the sauce and toss to coat, cooking for an additional 2 minutes.
6. 6 Transfer to a serving platter and sprinkle with sesame seeds.

Equipment

• Large skillet
• Mixing bowl
• Saucepan

Variations

• Add pineapple chunks for a tropical twist.
• Substitute chicken for a non-vegetarian option.

Substitutions

• Mirin can be replaced with a mix of 3 tbsp sweet rice wine and 1 tsp sugar.
• Maple syrup can be substituted with brown sugar or honey.

Pairings

• Steamed jasmine rice
• Asian slaw

Nutrition

Tips

• For extra crispiness, freeze the tofu for 30 minutes before coating.
• If you prefer a spicier kick, add a dash of chili flakes to the teriyaki sauce.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to maintain crispiness.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with steamed rice and a side of edamame.
• Pair with a refreshing cucumber salad.

FAQ