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Prep 10 mins
Cook 20 mins
This recipe has a lighter and more complex flavor than your typical Chinese take-out. As my meat eating husband says, "This is one for the books!" I always drain my tofu, slice it in half and wrap in a layer of paper towels and then in a layer of newspaper. I place something heavy like a book or baking pan on top and wait until the newspaper has soaked up much of the moisture. Cut as desired before use.
- 1⁄4 cup teriyaki sauce
- 1⁄4 cup honey
- 1⁄2 cup water
- 1 tablespoon cornstarch
- 4 tablespoons vegetable oil
- 1 (14 -16 ounce) package firm tofu, drained, pressed, and diced into 16 pieces
- 1⁄2 cup flour
- 1 teaspoon black pepper
- 1⁄2 teaspoon Chinese five spice powder
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 cup onion, diced
- 1⁄2 cup green bell pepper, diced
- 3 tablespoons toasted sesame seeds
- Combine teriyaki, honey, water, and cornstarch in a bowl and set aside.
- Heat vegetable oil in a wok or deep frying pan over medium high heat. Combine flour, black pepper, five spice powder, and red pepper flakes in a plastic bag. Add tofu and shake until well coated.
- Shake off excess flour and place tofu in heated pan.
- Fry on at least two sides until golden and crispy, about 4 minutes on each side.
- Remove tofu from pan and if needed add extra oil.
- Saute peppers and onions for 3 minutes. Add tofu back to pan.
- Pour teriyaki mixture over all, bringing to a hard boil.
- Reduce to a simmer, sprinkle with sesame seeds.
- Cover and cook for 10 minutes.
- Serve over rice.