Soy–Garlic Teriyaki-Style Tofu (No Fresh Ginger)
Crispy-edged tofu glazed in a glossy soy–garlic, sesame-scented sauce that hits salty-sweet with a little tang. Ground ginger stands in for fresh, so it’s pantry-friendly and weeknight fast. The cornstarch in the marinade helps the glaze cling and lacquer in the pan. Serve over rice with a shower of scallions and sesame seeds, plus a quick cucumber salad if you want something fresh alongside.
- weeknight
- tofu
- stir-fry-ish
- gluten-free option
- rice bowl
Ingredients
- •1 (14–16 oz) block extra-firm tofu, drained
- Marinade/Glaze
- •3 tbsp soy sauce (or tamari)
- •1 tbsp rice vinegar
- •1–2 tbsp honey or packed brown sugar (to taste)
- •1 tbsp toasted sesame oil
- •2 cloves garlic, finely grated or minced
- •1/4–1/2 tsp ground ginger (start with 1/4 tsp)
- •1 tbsp cornstarch
- •1–2 tsp chili crisp or sriracha (optional)
- For cooking & serving
- •1–2 tbsp neutral oil (canola, avocado, grapeseed)
- •Cooked rice, to serve
- •Sliced scallions and toasted sesame seeds (optional)
Instructions
Prep tofu
Pat the tofu very dry with paper towels. If you have time, press it 10–20 minutes (wrap in towels, set a pan on top) for better browning.
Cut into 3/4-inch cubes or 1/2-inch slabs (slabs are easiest to flip; cubes get more crispy edges).
Mix marinade/glaze
In a bowl, whisk together soy sauce, rice vinegar, honey/brown sugar, sesame oil, garlic, ground ginger, cornstarch, and chili crisp (if using).
Let it sit 1 minute so the ground ginger hydrates, then whisk again.
Marinate (quick)
Add tofu to the bowl and gently toss to coat. Marinate 15–30 minutes (even 10 minutes helps; don’t worry if you’re short on time).
Pan-fry and glaze
Heat a nonstick or well-seasoned skillet over medium-high. Add neutral oil; it should shimmer.
Lift tofu out of the marinade, letting excess drip back into the bowl (save the marinade). Add tofu to the pan in a single layer.
Cook until deeply golden and crisp on the first side (you should hear steady sizzling; the surface should look dry and browned), then flip and brown the other sides.
Reduce heat to medium. Pour in the reserved marinade and let it bubble briskly, stirring and flipping the tofu as it thickens.
Stop when the sauce turns glossy and clings like a thin lacquer (it should coat the tofu and leave brief tracks when you drag a spatula through the pan). Remove from heat immediately to avoid scorching.
Serve
Spoon tofu and glaze over hot rice. Finish with scallions and sesame seeds if you like.
Notes
Ground ginger is stronger and a little more one-note than fresh. Start at 1/4 tsp; go to 1/2 tsp if you want more warmth. If using fresh ginger later, swap to 1 tbsp finely grated.
For extra crispness: after pressing, toss tofu with 1 tbsp cornstarch (in addition to the cornstarch in the marinade), then pan-fry; add marinade at the end.
Substitutions: Maple syrup works in place of honey; white vinegar can replace rice vinegar (use 2 tsp and taste). For lower sodium, use low-sodium soy sauce and keep the sugar at 1 tbsp.
Storage: Refrigerate up to 3 days. Re-crisp in a skillet; microwave will soften the crust.