This Teriyaki tofu and mushrooms is a healthy and hearty main dish. Crispy tofu and teriyaki sauce are the best matches.
If you love tofu and mushrooms, you will love this recipe so much!
Savory and sweet teriyaki sauce is coated on the tofu and many stir-fried mushrooms on the top. If you love steamed rice, please serve it with this dish!
- This recipe is for you if:
- You love Japanese tofu dish.
- You are looking for teriyaki tofu recipe.
- You are looking for a vegan/vegetarian tofu recipe.
All right, I'm gonna show you how to make it with easy steps. If you want to check the recipe, please jump to the recipe card below. Let's get started!
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About this recipe
- Japanese tofu recipe
- Simple and easy teriyaki tofu
- Mushrooms on the top
- Vegan recipe
📋 Ingredients
Here are the ingredients (amounts are in the recipe card below).
- Tofu: We use firm tofu (momen) and press it to remove extra water for at least 30 mins. Suppose you don't know how, please check: How to press tofu.
- Mushrooms: You can choose any mushrooms you like. I use shimeji, shiitake, and eringi in this recipe.
- Teriyaki sauce: Mirin and soy sauce. Some recipes add sake and sugar, but I make it simple in this recipe by using mirin and soy sauce. If you prefer sweet teriyaki sauce, feel free to add sugar.
- Flour: Any flour is ok. You can use corn starch or potato starch also.
- Salt and pepper
- Scallion for topping
🔪Instructions
Let me walk you through how to make it. You can also watch this video.
- Chop scallion
- Cut mushrooms: Cut mushrooms into bite sizes.
- Cut tofu: Press tofu to remove the water and cut tofu into 1 cm/0.5 inches width.
- Stir-fry mushrooms: Pour oil into a frying pan, stir fry mushrooms over medium heat until tender, and season with salt and pepper. Transfer them to a plate.
- Pan-fry tofu: Add oil to the pan, place tofu coated with flour, and pan-fry them for 2 minutes over medium heat.
- Pan-fry tofu: Pan-fry another side for 2 minutes over medium heat until crispy. Transfer them to a plate.
- Teriyaki sauce: Add mirin and soy sauce to the pan, and bring to a boil. (Check the taste, and feel free to add some sugar if you want it to be sweeter.)
- Combine with sauce: Put the tofu back in, stir with the teriyaki sauce, and turn off the heat.
Serve teriyaki tofu on a plate, place cooked mushrooms, topped with chopped scallion, and enjoy!
🥗 Side dishes
What dish goes well with teriyaki tofu? Here are some ideas:
- Japanese pickled napa cabbage
- Kiriboshi daikon salad
- Tofu and hijiki tamagoyaki(rolled egg)
- Nori tamagoyaki(rolled egg)
- Simmered daikon and atsuage
Thanks for Stopping By
This easy and healthy teriyaki tofu is great for lunch, dinner, or obento (lunch box). I hope you will enjoy the recipe!
Thank you for taking the time to read my blog♡ If you’ve tried this recipe(or any other recipe on the blog), please give it a star rating below!
Also, feel free to leave comments if you have any questions. I love hearing from you!
Chef JA Cooks is a Japanese food blog that shares simple and healthy Japanese home cooking recipes include vegan and vegetarian. From traditional Japanese recipes to modern recipes with step-by-step instructions.
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📖 Recipe
Japanese Teriyaki Tofu and Mushrooms
Print Pin RateIngredients
- 300 g Tofu
- 200 g Mushrooms of your choice
- pinch of Salt and Pepper
- 1 tablespoon Flour
- 2 tablespoon Oil for cooking
- 1 Scallion, topping
Instructions
- Press tofu: Press tofu for 30 minutes to one hour and drain the water.
- Cut ingredients: Cut mushrooms into bite sizes, cut tofu into 1 cm/0.5 inches width, chop scallion.
- Stir-fry mushrooms: Pour oil into a frying pan, stir fry mushrooms over medium heat until tender, and season with salt and pepper. Transfer them to a plate.
- Pan-fry tofu: Add oil to the pan, place tofu coated with flour, and pan-fry both sides for 2 mins each over medium heat until crispy. Transfer them to a plate.
- Teriyaki sauce: Add mirin and soy sauce to the pan, and bring to a boil.
- Combine with sauce: Put the tofu back in, stir with the teriyaki sauce, and turn off the heat.
- Serve: Serve tofu on a plate, place stir-fried mushrooms on top and sprinkle chopped scallions.
Video
Notes
- Equipment: Frying pan 22 cm/8.7 inches
- Storage: It will last in the fridge for 3 days.
- Substitute: You can substitute flour with potato starch or corn starch.
- We use firm tofu (momen) and press it to remove extra water for at least 30 mins. If you don't know how, please check: How to press tofu.
- You can choose any mushrooms you like. I use 1 pack of Shimeji mushrooms (100g), 4 Shiitake mushrooms (60g), 1 Eringi mushroom (40g) in this recipe.
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