Deep-fried tofu with spicy teriyaki sauce

Name: Deep-fried tofu with spicy teriyaki sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 500 mL Vegetable oil, plus 2tbsp for sauce; 600 g Firm tofu, drained and cut into 2.5cm cubes; 100 g Cornflour; 4 Root ginger, finely sliced into strips; 2 Garlic cloves, crushed; 3 tbsp. Cooking sake; 100 mL Teriyaki marinade marinade marinade marinade; 2 tbsp. Siracha sauce; 2 Spring onions, finely sliced; Crispy fried onions to garnish (optional); Cooked brown rice to serve (optional); Wilted pak choi to serve (optional)

A flavour-packed, Japanese-inspired meal that’s ready in just 30min

By The GH Kitchen TeamUpdated: 25 May 2023

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Mike English

Tofu is such a versatile ingredient, and here we've deep fried it and it served with a teriyaki and sriracha sauce.

We've served this recipe with steamed or wilted pak choi, but you can serve it with any greens you like.

Make sure to toss the crispy tofu with the sauce immediately before serving, so that it retains its crunch.

For more vegan inspiration, we have lots of recipes to choose from.

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Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Cal/Serv:

551

Ingredients

500 ml Vegetable oil, plus 2tbsp for sauce
600 g Firm tofu, drained and cut into 2.5cm cubes
100 g Cornflour
4 Root ginger, finely sliced into strips
2 Garlic cloves, crushed
3 Tbsp. Cooking sake
100 ml Teriyaki marinade marinade marinade marinade
2 Tbsp. Siracha sauce
2 Spring onions, finely sliced
Crispy fried onions to garnish (optional)
Cooked brown rice to serve (optional)
Wilted pak choi to serve (optional)

Directions

1. Step 1Heat the oil in a large, high-sided pan over medium heat to 180°C or until a cube of bread sizzles to golden in 40sec. Meanwhile, pat the tofu dry with kitchen paper and toss in the corn our until completely coated. Working in batches, fry the tofu for 3-4min until light golden and crisp. Lift out using a slotted spoon on to kitchen paper to drain well.
2. Step 2Heat the extra 2tbsp oil in a frying pan over medium-high heat. Add the ginger and garlic and cook for 30sec. Add the sake, teriyaki and sriracha sauces and stir-fry for 1-2min or until sauce turns syrupy. Remove from heat, add the tofu and stir to coat thoroughly in the sauce. Sprinkle over the spring onions and serve warm with a garnish of crispy fried onions, if using, and brown rice and wilted pak choi on the side, if you like.

Per serving: (without rice/pak choi/crispy onions)

Calories: 551

Protein: 21g

Fat: 38g

Sat fat: 4g

Carbs: 29g

Sugars: 6g

Fibre: 3g

How to cook pak choi, plus 8 of our best pak choi recipes

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time