Tofu fingers wrapped in roasted nori strips, pan-fried until crispy and tossed to coat in a sweet homemade teriyaki glaze. Addictively delicious, with a chewy, sticky-crisp exterior and slightly fish-like savoriness from the dried seaweed. Pair with steamed rice and vegetables for a satisfying meal. Vegan and gluten-free.
Suggested dishes for pairing:
Stir-Fried Bok Choy with Scallion Oil
Print📖 Recipe
Crispy nori-wrapped tofu with teriyaki glaze 照烧海苔豆腐
Crispy tofu fingers wrapped in roasted nori strips and tossed to coat in a sweet and savory teriyaki glaze. Serve over rice!
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Tofu
- Method: Stir-Fry
- Cuisine: Chinese-Japanese
- Diet: Vegan
Ingredients
Scale
- One 14 to 16 ounce block (390-450 grams) firm or extra-firm tofu
- 3 roasted nori sheets (the kind used for making sushi)
- ¼ cup (30 g) cornstarch, for coating
- About ¼ cup vegetable oil, for frying
For the sauce:
- 1 tablespoon finely grated ginger
- 1 garlic clove, finely minced (optional)
- 2 tablespoons mirin or Shaoxing wine
- 3 tablespoons soy sauce or tamari
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- ½ cup (120 mL) water
- Toasted sesame seeds, for garnish
- Finely chopped scallions, for garnish (optional)
Instructions
- Drain the tofu and pat it dry with a towel. Cut the block lengthwise in half and then quarters, then cross-wise into rectangular fingers about 1-inch wide and ½ inch thick.
- Cut the nori sheet into ½-inch strips. Beginning at one end, center the strip and wrap it tightly around the tofu. Place the tofu on a plate, end-side down— the strip will adhere to the tofu as it releases moisture. Repeat with the remaining tofu pieces.
- Add the cornstarch to a plate or shallow bowl, and dredge each piece, tapping to shake off excess, so that all sides of the tofu are lightly coated in starch.
- Heat the oil in a nonstick pan or seasoned skillet over medium-high heat. Place the tofu in a single layer and fry, flipping once, until both sides are golden-brown, about 4 minutes each side. Transfer the fried tofu to a paper-towel lined plate.
- Heat the remaining oil in the same pan over medium-low heat, then add the ginger (and garlic, if using) and cook for 1 minute until fragrant. Add the mirin or Shaoxing wine, soy sauce or tamari, brown sugar, maple syrup, and sesame oil. Pour in the water and bring the mixture to a simmer.
- Add the previously fried tofu and stir to combine, tossing until each piece is evenly coated in the liquid. Continue stir-frying until the sauce has reduced to a glaze and the color has darkened slightly. Stir in the toasted sesame seeds and scallions. Enjoy hot, over steamed rice.
Lareina says
Absolutely loved this! I did add a bit of sriracha for a little heat, but my meat loving husband really enjoyed this!
★★★★★
Mikaela R. says
This is one of my favorite recipes ever! So delish.
★★★★★
Violet says
My family doesn’t always enjoy my cooking but they did like this. Maybe you could add in step six how long to let the sauce simmer before adding back the tofu, as it turned out I didn’t have to wait long at all