Shio-Koji Teriyaki with Firm Tofu
I used to combine shio-koji and sugar to make this but I wanted to see what it would taste like if I used mentsuyu instead.
Adjust the amount of shio-koji based on the salt content.
Even if you're using a non-stick frying pan, the tofu might stick, especially if it's cold so warm it up. Recipe by Hokkori-no
Shio-Koji Teriyaki with Firm Tofu
I used to combine shio-koji and sugar to make this but I wanted to see what it would taste like if I used mentsuyu instead.
Adjust the amount of shio-koji based on the salt content.
Even if you're using a non-stick frying pan, the tofu might stick, especially if it's cold so warm it up. Recipe by Hokkori-no
Cooking Instructions
- 1
Mix together all of the ingredients for the shio-koji teriyaki sauce.
- 2
Wrap the firm tofu in 2 paper towels and let it sit for awhile to drain the water. ( If you leave it in the refrigerator, it will take about 1/2 day to drain most of the moisture).
- 3
Put vegetable oil into a well heated frying pan. Cut the tofu and pan-fry.
- 4
※If you fry over high heat and brown both sides, the excess moisture will evaporate and the flavor will be trapped in.
- 5
Once the tofu has browned nicely, pour in the shio-koji teriyaki sauce and coat the tofu. Turn off the heat.
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