Teriyaki Tofu Donburi

Method11 steps · about 20 min

1. 1

   Step 1: Wrap the 350 g firm tofu in kitchen paper and place it on a microwave-safe plate. Microwave for 2 minutes at 600 W. Carefully remove the plate and leave the tofu to cool while you cook the vegetables.

   Uses 350 g firm tofu

   
2. 2

   Step 2: Have the bell pepper cubed and leek diagonally sliced as listed. Heat a frying pan over medium heat with a drizzle of cooking oil. Fry all 50 g bell pepper and 50 g leek until lightly charred, then transfer the vegetables to a plate near the stove for later.

   Uses Cooking oil, a drizzle for frying the vegetables · 50 g green bell pepper, cubed · 50 g Japanese leek (naganegi), diagonally sliced

   
3. 3

   Step 3: Once the drained tofu is cool enough to touch, unwrap it and cut it into cubes. Keep the cubes fairly large so they are easier to turn without breaking.

   Uses All cooled, drained tofu

   
4. 4

   Step 4: Mix the 3 tbsp potato starch with a generous pinch of salt and pepper in a small bowl, then spread the mixture on a plate or tray for coating.

   Uses A generous pinch of salt and pepper, for the starch coating · 3 tbsp potato starch (katakuriko), for coating

   
5. 5

   Step 5: Before frying the tofu, mix the 2 tbsp Japanese soy sauce, 2 tbsp mirin, 2 tbsp sake, 2 tsp sugar and ½ tbsp garlic paste in a small bowl. Stir well and keep this glaze mixture beside the stove.

   Uses 2 tbsp Japanese soy sauce (koikuchi shoyu) · 2 tbsp mirin · 2 tbsp sake · 2 tsp sugar · ½ tbsp garlic paste

6. 6

   Step 6: Reheat the same frying pan over medium heat and add approximately 2 tbsp cooking oil. Once the pan is hot, lightly coat each tofu cube on all sides with the seasoned starch and put it straight into the pan. Coat the pieces as you add them, since starch left on moist tofu too early becomes gummy. Leave excess seasoned starch on the tray.

   Uses Approximately 2 tbsp cooking oil for frying the tofu · All cut, drained tofu cubes · Seasoned starch that adheres to the tofu

   
7. 7

   Step 7: Fry the tofu, turning the cubes occasionally until golden brown on all sides. If the tofu absorbs all the oil before it browns, drizzle in a little additional cooking oil as needed.

   Uses Starch-coated tofu and oil in the frying pan · Additional cooking oil, only if needed while frying the tofu

   
8. 8

   Step 8: Once the tofu is golden all over, pour all the prepared teriyaki glaze into the pan.

   Uses Golden fried tofu and retained pan oil · All mixed teriyaki glaze

   
9. 9

   Step 9: Return all the charred bell pepper and leek to the tofu and glaze. Cook, stirring gently, until the vegetables are hot through and the glaze is thick and glossy. Remove the pan from the heat once everything is evenly coated.

   Uses Fried tofu and teriyaki glaze in the pan · All reserved charred bell pepper and leek

   
10. 10

    Step 10: Divide the two warm portions of ready-cooked Japanese short-grain rice (2) between serving bowls. Lift the glazed tofu and vegetables from the pan and divide them between the bowls, leaving excess pan oil and glaze behind. Sprinkle with toasted white sesame seeds and finely chopped green onions, then finish with a drizzle of chili oil.

    Uses 2 portions ready-cooked Japanese short-grain rice · All glazed tofu and vegetables lifted from the pan; excess oil and glaze left behind · Toasted white sesame seeds, for topping · Finely chopped green onions, for topping · Chili oil (rayu), a drizzle for topping

    
11. 11

    Step 11: Serve the two teriyaki tofu bowls immediately while the rice and topping are hot.

    Uses Two assembled teriyaki tofu rice bowls