Tofu and mushrooms teriyaki

Tofu and mushrooms teriyaki

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Connie Veneracion


  • 1 cake firm tofu about 300 grams
  • 1 cup vegetable oil
  • 6 large shiitake mushrooms stems discarded
  • 1 teaspoon salt
  • 1/4 cup light soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup sake
  • 2 tablespoons sugar
  • 1 teaspoon grated fresh ginger
  • 1/4 teaspoon sesame seed oil
  • sliced scallions to garnish


  • Heat about four cups of water with the 1 tsp. of salt.
  • Start heating the vegetable oil in a wok or frying pan.
  • In a small pan, heat together the soy sauce, mirin, sake, sugar and ginger. Cook over medium heat for three to five minutes or just until slightly thickened.
  • Meanwhile, while the sauce cooks and while waiting for the water to boil and the oil to heat up, cut the tofu into 1 and 1/2 inch cubes.
  • Cut the mushroom caps into fairly think slices or you can just halve or quarter them, whatever suits your fancy.
  • When the water boils, blanch the mushrooms for about two minutes. Scoop out and set aside.
  • When the oil is hot, fry the tofu cubes until golden. Scoop out and drain on paper towels.
  • Toss the mushrooms and tofu together.
  • Stir the sesame oil into the teriyaki sauce.
  • Tofu and mushrooms teriyaki
  • Pour the sauce over the tofu and mushrooms.
  • Garnish the tofu and mushrooms teriyaki with sliced scallions and serve right away.