Equipment
Ingredients
Tofu and Vegetables
- 794 g extra firm tofu, drained
- 60 ml vegetable oil
- 90 g cornstarch
- 7 g salt
- 2 g black pepper
- 450 g broccoli, cut into 2.5cm florets
- 10 g cilantro, chopped
- 5 g sesame seeds, toasted
- 600 g white rice, cooked
Teriyaki Sauce
- 120 ml soy sauce
- 120 ml mirin
- 80 ml sake
- 50 g granulated sugar
- 15 g ginger, peeled and grated
- 1 garlic, peeled and grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1128 kcal
- Protein
- 33 g
- Carbohydrates
- 183 g
- Fat
- 27 g
- Fiber
- 6 g
- Sugar
- 30 g
- Sodium
- 2480 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 9 g
- Potassium
- 952 mg
- Calcium
- 819 mg
- Iron
- 13.5 mg
- Magnesium
- 152 mg
- Phosphorus
- 505 mg
- Zinc
- 4.1 mg
- Vitamin A
- 86 mcg
- Vitamin C
- 101 mg
- Vitamin E
- 4.3 mg
- Vitamin K
- 121 mcg
- Vitamin B6
- 0.6 mg
- Thiamin
- 0.37 mg
- Riboflavin
- 0.37 mg
- Niacin
- 4.3 mg
- Folate
- 119 mcg
- Water
- 329 g
- Alcohol
- 3 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 220°C (425°F) with racks in the middle and bottom positions. Line one sheet pan with parchment paper.
Slice the drained tofu blocks into 1.25cm (1/2-inch) thick pieces.
Pat the tofu slices thoroughly with a clean kitchen towel to remove surface moisture.
Place 45ml of vegetable oil in a large baking dish. In a separate dish, whisk together the cornstarch, 5g salt, and half of the black pepper.
Coat each tofu slice first in the oil, then dredge lightly in the cornstarch mixture. Arrange in a single layer on the parchment-lined sheet pan.
Bake the tofu on the middle rack at 220°C (425°F) for 30 to 35 minutes, turning the slices over halfway through the cooking time.
Toss the broccoli florets with 15ml oil, 2g salt, and the remaining pepper on the second sheet pan. Roast on the bottom rack at 220°C (425°F) for 20 to 22 minutes.
Combine soy sauce, mirin, sake, sugar, ginger, and garlic in a saucepan. Boil over medium-high heat for 3 minutes, then reduce to medium-low and simmer for 12 to 15 minutes until thickened.
Divide the cooked rice among four plates. Top with the crispy tofu and roasted broccoli, then drizzle with the teriyaki sauce and garnish with cilantro and sesame seeds.
Chef's Notes
- For extra crispy tofu, ensure it's pressed very well to remove as much water as possible before coating and baking. A tofu press is ideal, but several layers of paper towels and a heavy object can also work.
- Don't overcrowd the baking sheets when roasting the tofu and broccoli. This allows for better air circulation, leading to crispier results. Use two sheets if necessary.
- The teriyaki sauce should be thick enough to coat the back of a spoon but still pourable. If it becomes too thick while simmering, you can whisk in a tablespoon of water or mirin to loosen it.
- Taste and adjust the teriyaki sauce before serving. You might want to add a touch more sugar for sweetness or a splash more soy sauce for saltiness, depending on your preference.
Storage
Refrigerator: 3 days — Store sauce separately if possible; tofu will lose its crispness over time.
Reheating: Reheat in a 200°C (400°F) oven or air fryer for 5-8 minutes to restore crispness.
Troubleshooting
Tofu is soggy rather than crispy
Cause: Excess moisture remained in the tofu before coating or the oven temperature was too low.
Fix: Increase oven heat to 230°C (450°F) for the final 5 minutes of baking.
Prevention: Press the tofu for 15 minutes under a heavy weight and pat dry thoroughly with a towel.
Teriyaki sauce is too thin
Cause: The sauce was not simmered long enough to reduce.
Fix: Mix 5g cornstarch with 5ml water and whisk into the simmering sauce to thicken instantly.
Prevention: Ensure the sauce reaches a light foamy stage and reduce by at least one-third.
Cultural Context
Teriyaki, a cooking technique and sauce, originated in Japan. The name "teriyaki" refers to the glaze applied to the food, which gives it a shiny, "teri" appearance. It's a popular method for grilling or broiling meats and seafood, and has been adapted globally for various ingredients like tofu and vegetables.
