Teriyummy Tofu

Since I made a new year resolution this year to have one meatless-day-a-week and dragged my family along with me, I have to come up with ways to cook or find recipes for these meatless days.  So far we have been pretty good except for a few mishap days.  Tofu is my favorite go-to main ingredient.  This week, I made teriyaki  (my family calls it “teriyummy”) tofu.  It is an easy and tasty recipe that involves only 3 ingredients!


16 oz (450 g) Firm Tofu

1/4 c plus 2 Tbsp Teriyaki sauce

4 Tbsp cooking oil

Rinse tofu and pat dry with a clean cheese cloth or paper towel.

Divide tofu into half and then cut into 2″ square and 1/4″ – 1/2″ thick.

Put the skillet over a medium- high heat until you can feel the heat as you pass your hand above the skillet. (Careful not to burn your hand)

Add 2 Tbsp of cooking oil to the skillet, and then add half of the tofu on to the skillet gently so hot oil won’t splat on you.

Pan-fry the tofu until it forms a light golden crust, turn the tofu over and do the same to the other side. Once both sides are pan-fried, set them aside in a plate.  Add the remaining 2 Tbsp of cooking oil to the skillet and pan-fry the rest.

In a different cooking pan over a medium-high heat, add the teriyaki sauce and bring it to almost a boil (as soon as bubbles start to form) add in all the pan-fried tofu.

Cook the pan-fried tofu in the sauce over a medium-high heat until teriyaki sauce caramelized and coats the tofu. At this point there should be very little or no liquid in the pan. It is now ready to be served.  This dish goes well with rice and steamed or stir-fried vegetables.

One comment on “Teriyummy Tofu

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