Teriyaki tofu, easy, vegan, and delicious, this recipe takes just 20 minutes to cook and features a bit of chilli and crisp pak choi.
Sticky Crispy Tofu
Tofu gets a bit of a bad rap and not least from me in the past. However, in recent years it has become more of a feature on my table.
This vegan teriyaki tofu recipe sees it coated in cornflour and shallow fried until crispy.
Then we fry off some fresh pak choi so that it retains a nice crisp texture, add a little chilli and then pour over a from scratch teriyaki sauce.
When done we just add some sesame seeds a few chopped spring onions and we are done. All in under 20 minutes… and it tastes fantastic.
Frequently Asked Questions
I recommend using extra firm tofu. Definitely not the silken variety as that will fall apart.
If you can not get your hands on extra firm tofu then you can use firm but you may want to press it overnight. Simply wrap it in some kitchen paper and place between two small baking sheets then place a tin or two on top.
Be pragmatic and choose something that you can handle the heat of and like the taste of.
I usually remove the seeds as it helps with the look of this dish but you can leave them in.
Yup! bok choi, pak choi and pok choi are all the same thing, as are all of the variants spelt choy!
Of course! I like my vegetables in the main to have a little texture left in them.
If you like yours a little softer then feel free to cook it longer.
If you are planning to serve this teriyaki tofu recipe with rice, pop the pak choi in the boiling water for the rice before you add the rice. Cook it for 4- 5 minutes and then refresh in cold water.
After that cook it exactly as I say in the recipe.
I’m quite happy with this crispy teriyaki tofu served with some simply boiled or steamed white rice for a light meal.
Adding a little pickled daikon on the side adds a great secondary flavour profile too.
I am aware that there are many of you out there that are not so keen on pak choi.
if you wanted to serve it with noodles rather than rice then these quick and simple peanut noodles would be a great option.
This teriyaki tofu is fried until crispy then wrapped in a sweet, sour & salty from scratch sauce then finished with chilli & pak choi.
- 225g (8oz) Extra Firm Tofu
- 1 Medium Pak Choi (around 175g or 6oz)
- 2 Spring Onions
- 1 Red Chilli Pepper
- 1 Tbsp Dark Soy Sauce
- 1 Tbsp Light Soy Sauce
- 2 Tbsp Rice Wine
- 1.5 Tbsp Dark Brown Sugar
- 1/2 Tsp Powdered Garlic
- 2 Tbsp Cornstarch
- Oil for frying
- 1 Tbsp Toasted Sesame Oil
- Cut the tofu into blocks around 2cm (3/4") squared and 7.5cm (3") long you should have 6.
- Cut the pak choi in half lengthways.
- Slice the spring onions thinly (2-3mm thick) at a 45-degree angle to the stem.
- Cut the red chilli in half lengthways and then remove the seeds before shredding as finely as you can.
- Mix together the soy sauces, rice wine, brown sugar, and garlic powder.
- Add 1cm of oil to heavy-bottomed pan and heat to 170°C or 340°F.
- Just before the oil reaches temperature roll the strips of tofu around in the cornstarch.
- Tap off any excess cornstarch and then carefully place in the oil.
- Fry until golden on all sides which should take 3-4 minutes flipping halfway through.
- Remove from the oil and place on kitchen towel to drain.
- Drain the oil from the pan other than a scant coating and return to a medium high heat.
- When hot placed the pak choi in the pan cut side down and fry for 3 minutes.
- Flip and cook for another 2 minutes.
- Add the tofu and shredded chilli to the pan and then pour over our teriyaki sauce.
- Cook for 2 more minutes stirring constantly.
- Serve drizzled with a little good quality toasted sesame oil.
Amount Per Serving: Calories: 330Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 1025mgCarbohydrates: 23gFiber: 3gSugar: 11gProtein: 15g
Calorific details are provided by a third-party application and are to be used as indicative figures only.