We always have tofu in the fridge, because it's protein, it's healthy, it's versatile and most importantly, it doesn't take much time to cook. This recipe is a perfect example.
Coat the tofu in corn starch right before putting them into the pan, or the moisture from the tofu will water the corn starch down.
Ingredients：
1 firm tofu
1/4 cup corn starch
2 tbsp olive oil
1 pack of dried bonito flakes (katsuobushi)
A small bunch of green onion (chopped for garnish)
2 tbsp sake
2 tbsp mirin
2 tbsp soy sauce
Steps：
1. First, make the teriyaki sauce. Mix sake, mirin and soy sauce in a small bowl and set aside.
2. Cut tofu into small squares. Wrap them inbetween two kitchen towels and put a plate on top for 30 minutes to drain as much water as possible.
3. Heat oil with medium high heat in a pan. While the oil is heating, coat the tofu with corn starch.
4. Shake off excess corn starch. Place the tofu in the pan, pan-fry both sides until golden brown.
5. Pour in the teriyaki sauce. Flip the tofu to make sure they are evenly coated with the sauce.
6. Serve the tofu on a plate. Garnish with dried bonito flakes and green onion.
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