This japanese restaurant I love makes this teriyaki tofu. I am OBSESSED. For the past few months I have been trying to replicate it, but keep failing- both with the sauce and the actual tofu itself. The texture of the tofu is very soft, not chewy, but also firm enough to hold shape. The crust is very fluffy. The sauce is a sweet teriyaki sauce, it’s savoury. Here are things I’ve tried:
For the tofu:
Using fresh tofu
Freezing the tofu and then de thawing
Using baking powder for the crust
Trying both pressed and unpressed tofu
For the sauce: pretty much just adding sugar but it never is sweet enough.
PLEASE give me any tips. I really struggle to find protein that I like, and at this point I’m almost resigned.
by thatweirdcrowlady