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Crispy torn teriyaki tofu over rice with edamame and sesame seeds

Crispy Teriyaki Tofu Bowls

Torn, baked-crisp tofu in a real teriyaki glaze with edamame, 30g of plant protein per bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Calories: 520
Ingredients Method

Ingredients
  

  • 600 g extra firm tofu about 1.3 lb, pressed 10 minutes
  • 250 g shelled edamame frozen is fine, about 1.5 cups
  • 3 tbsp cornstarch
  • 2 tbsp neutral oil
  • 0.5 tsp salt
  • 4 tbsp soy sauce
  • 3 tbsp mirin
  • 1 tbsp sugar
  • 2 tsp fresh ginger, grated
  • 1 tsp cornstarch mixed with 2 tbsp water, for the glaze
  • 600 g cooked short grain rice about 4 cups, for serving
  • 2 scallions sliced, plus sesame seeds to finish

Method
 

  1. Heat the oven to 220C (425F). Press the tofu between paper towels under something heavy for 10 minutes.
  2. Tear the tofu into rough bite-sized chunks with your hands. Do not cut it. The ragged torn surfaces are what go crispy and grab the sauce; knife-cut cubes stay smooth and slick.
  3. Toss the chunks with the oil, salt, and 3 tbsp cornstarch until coated and a little shaggy. Spread on a lined baking sheet with space between pieces.
  4. Bake 25 to 30 minutes, flipping once halfway, until deep golden and crackly at the edges. An air fryer does it in about 15 minutes at 200C.
  5. Meanwhile, simmer the soy sauce, mirin, sugar, and ginger in a small pan for 2 minutes. Stir in the cornstarch slurry and cook until it turns glossy, about 30 seconds. Take it off the heat.
  6. Cook the edamame in boiling salted water for 3 minutes and drain.
  7. Toss the hot tofu in the glaze just before serving, not earlier. Pile over rice with the edamame, then finish with scallions and sesame seeds.