Food can be wonderfully unpredictable at times – you might come acrross a simple, common dish and delightfully find it prepared in an unconventional, yet delicious way. A good example is this Tofu with Yakiniku Sauce.
We all live fast–paced lives these days, and we can learn a thing or two from the Japanese. Even their cooking methods are super efficient! This dish is inspired by them. It’s quick, easy, but no less tasty. The yakiniku sauce, a sweet and flavorful barbecue sauce, is an exciting addition to regular tofu, amping up its flavor. The sauce can be prepared ahead of time – using quality ingredients, of course, which are now readily available in most groceries.
Pan–fry the tofu for less than a minute per side, just until brown. Any longer and it will absorb all the oil and end up soggy. Toss in the sauce while the tofu is hot for the perfect sizzling dish. It’s great as an appetizer paired with a refreshing cocktail or a cold glass of beer. Try it!
Preparation time: 15 minutes
Cooking time: 20 minutes
- 1/4 teaspoon ginger powder
- 2 tablespoons sake
- 2 tablespoons mirin
- 1/4 cup light soy sauce (we used Kikkoman)
- 2 tablespoons sugar
- 2 teaspoons honey
- 1 teaspoon chili sauce
- 1/2 cup plus 2 tablespoons canola oil, divided
- 1 (350–gram) pack firm tofu (tokwa), cubed
- 3/4 tablespoons minced garlic
- 1 onion, sliced
- 4 to 5 cilantro leaves (wansoy), washed and dried, for garnish
- 1 bird’s eye chili (siling labuyo), sliced thinly, for garnish
- First of all you need to make the yakiniku sauce: Combine all ingredients in a saucepan over medium–low heat. Let cook until sugar is melted. Set aside to cool.
- Then heat 1/2 cup canola oil in a frying pan over medium heat. Fry tofu cubes. Drain on a paper towel–lined plate; set aside.
- After that heat remaining oil in a pan over medium heat. Saute garlic and onions until onions are translucent. Add tofu and yakiniku sauce; mix well. Serve immediately and garnish with cilantro leaves and chili.