Teriyaki Tofu

Prep time: 10 mins
Cook time: 10 mins
Yield: 2 to 3 serves

Ingredients:

• 250 gm firm tofu
• potato starch (or corn flour / corn starch), for coating
• 1 tsp grated ginger
• diced spring onion, for garnish

Seasonings:

• 1 Tbsp sugar
• 1 Tbsp mirin
• 1 Tbsp Japanese cooking wine (or Chinese rice wine, dry sherry)
• 1½ Tbsp Japanese soy sauce

Method:

1. Wrap tofu with several pieces of kitchen towels to absorb the excess water. Cut into 3cm dices. Lightly coat the tofu with potato starch.
2. Heat oil in a frying pan over medium high heat. (Remark: If you see some bubbles arise around a pair of chopsticks in the oil, that means the oil is hot enough. ) Pan fry the tofu until all sides are lightly brown.
3. Add in the grated ginger and half of the spring onion. Stir to combine. Pour the seasonings. Once it boils, turn off the heat. Sprinkle the rest of the spring onion. Serve immediately.

Notes：

• Potato starch is available at Japanese supermarkets or Asian grocers. If you can’t get it for any reason, you might replace it with corn starch.
• Mirin is a key condiment in Japanese cooking, also available at at Japanese supermarkets or Asian grocers.

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