Prep 5 mins
Cook 7 mins
I came up with this recipe as a result of becoming vegan, and no longer being able to eat mirin chicken with my Japanese friends. The glaze takes on a dark brown color, and coats the fried tofu very nicely. You may want to make extra sauce to serve over rice.
- 1 lb extra firm tofu, pressed and drained
- 2 teaspoons cooking oil
- 1⁄8 cup mirin
- 1⁄8 cup soy sauce or 1⁄8 cup tamari
- 2 tablespoons water
- 1 1⁄2 tablespoons sesame oil
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 garlic clove, minced, to taste
- Slice tofu into 1/4 inch strips.
- Heat a non-stick skillet over medium-high heat, and add cooking oil.
- Fry tofu until light golden, making sure both sides are browned.
- Remove tofu to paper-towel lined plate.
- Stir all sauce ingredients in a small bowl, adding the sesame oil last.
- Pour mixture into skillet, and cook over medium-high heat until thickened.
- Return tofu to skillet, and toss to coat.
- Serve with steamed jasmine rice, or cooked soba noodles if desired.
Quick and easy and delicious, too. The sauce really is good, so I see why some comments suggest doubling the sauce and maybe even adding a few veggies. Thanks so much for sharing this!
I love mirin, but this recipe doesn't do enough with it to make it really good. The only tofu I had was extra firm silken, which doesn't hold together very well in the fry pan. But on the bright side I kept looking for mirin tofu recipes until I found a really quick and delicious one with steamed vegetables, brown rice and homemade peanut sauce to top off the mirin-fried tofu.
Excellent! This was my first attempt at making my own marinade, and it was wonderful. I doubled the sauce (for pouring over rice/veggies) and used frozen (and then thawed) tofu that I squeezed all the water out of. I also added some crushed red pepper flakes in addition to some toasted sesame seeds. Turned out very well. Thanks!