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.
