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Atsuage Teriyaki (Thick Fried Tofu in Sweet Soy Glaze)
Serves 2 · About 15 min
Pan-fried thick fried tofu coated in a sweet and salty sauce. No meat, fish or eggs, but still filling. The tofu is already fried, so you only need a little oil.
① Cut the tofu and peppers, and mix the sauce→② Cook the tofu and peppers→③ Coat with the sauce→④ Serve
What to buy
Tofu
Vegetables
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🌱 What makes this vegan dish work
This is teriyaki made without meat. Thick fried tofu (atsuage) was chosen because it is filling and has protein.
- Instead of meat: atsuage. The outside is fried and toasty, and the inside is soft tofu. Browning each side makes it even more toasty
- Blot off the oil first: press the surface with paper towels to take off the oil. It won’t taste oily, and the sauce clings better
- Reduce the sauce onto it: cook the soy sauce, mirin and sugar sauce until it thickens. It tastes just as sweet and savory as meat teriyaki
- Protein: about 17 g per person from the atsuage. It’s about 285 kcal — about 110 kcal less than this site’s Teriyaki Chicken (about 393 kcal)
- What to check when you buy: use soy sauce without added dashi. Dashi soy sauce often contains bonito or other fish extract
How to make it
1
Cut the tofu and peppers, and mix the sauce
- Put the fried tofu between paper towels and press from above with your hand to remove oil from the surface
- On the cutting board, cut each piece into 6 (bite-size pieces)
- Cut the peppers in half lengthwise, remove the stems and seeds, then cut in half lengthwise again (4 pieces per pepper)
- In a small bowl, mix 1 1/2 tbsp soy sauce, 1 1/2 tbsp mirin, 2 tsp sugar and 2 tbsp water (the sauce)
How to tell it's doneThe tofu is in 12 pieces, the peppers are in 8 pieces, and the sugar in the sauce has dissolved.
2
Cook the tofu and peppers
- Put 1/2 tsp vegetable oil in a frying pan and spread it thinly with a paper towel
- Lay in the tofu, turn the heat to medium, and turn the pieces every 2 minutes
- Put the peppers in the empty spaces and cook them together
How to tell it's doneThe sides of the tofu are nicely browned, and the peppers are soft.
3
Coat with the sauce
- Turn the heat down to medium-low, stir the sauce again and pour it in around the pan
- Shake the pan and roll the tofu around so the sauce cooks down and coats it
How to tell it's doneThe sauce has thickened and the tofu is glossy.
Be carefulThe sauce has sugar and mirin, so it burns easily. When the bubbles get big and the sauce is thick, turn off the heat.
4
Serve
- Turn off the heat and put the tofu and peppers on a plate
- Pour the sauce left in the pan over the top
ReadyWhen you break the tofu with chopsticks, it's warm all the way through.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
The sauce burnedThe heat was too high in step 3. Next time, turn it down to medium-low before adding the sauce.
The sauce doesn't stickIt wasn't cooked down enough in step 3. Next time, keep rolling the tofu until the sauce thickens.
OilyNot enough oil was removed in step 1. Next time, press firmly with paper towels.
Too salty or strongCooked down too much in step 3. Next time, turn off the heat once the tofu is glossy.
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