Crispy Teriyaki Tofu with Stir Fried Broccoli and Carrots
- 14 oz block of extra-firm tofu
- 1 crown of broccoli, cut into flowerets
- ½ small onion, sliced thinly
- 1 carrot, thinly sliced diagonally
- 3 tbsp peanut oil, split
- ¼ cup soy sauce
- 2 tbsp sake (or water)
- 3 tbsp mirin
- 1 tbsp brown sugar
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1 tsp sesame oil
- 1 tbsp water
- 1 tsp cornstarch
- sesame oil
- sesame seeds
- togarishi (optional)
- Drain the tofu and cut in half lengthwise and each piece into four.
- Set the tofu on paper towels or a clean tea towel and allow to weep the excess liquid out for at least 20 minutes.
- While the tofu weeps, prepare the vegetables and slurry.
- In a small bowl, whisk together the soy sauce, mirin, sake (or water), brown sugar, garlic, and ginger.
- Add to a small pan and heat over Medium heat until lightly simmering.
- Turn off the heat and add the slurry, stirring until the sauce slightly thickens and set aside to cool.
- When cool, add the sesame oil and stir to combine.
- In wide frying pan, heat half the peanut oil over Medium/Medium-Heat heat.
- When shimmering, add the tofu pieces and allow them to brown on each side before carefully turning, approximately 2 minutes per side.
- While the tofu cooks, heat a wok or large skillet over Medium/Medium-High heat.
- Add the peanut oil and swirl to coat.
- When shimmering, add the broccoli and carrots, stirring occasionally to keep from burning the vegetables.
- As the broccoli turns bright green, add the onion slices and stir to fry and incorporate for 2 to 3 minutes.
- When the tofu is brown and crispy on all sides, plate the vegetables and arrange the crispy tofu on top.
- Drizzle the teriyaki sauce over top and garnish with sesame seeds and additional sesame oil and togarishi if desired.
Recipe by Cooking 4 One at https://www.cooking-4-one.com/2021/01/04/crispy-teriyaki-tofu-with-stir-fried-broccoli-and-carrots/
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