Tofu and bangus (milkfish) belly fillets with teriyaki sauce

Tofu and bangus (milkfish) belly fillets with teriyaki sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Connie Veneracion


  • 1 cake firm tofu about 300 g.
  • 2 bangus (milkfish) belly fillets about 500 g.
  • alt and pepper
  • 1/2 cup tapioca starch or corn starch, for dredging
  • 1 and 1/2 cups cooking oil for frying

For the teriyaki sauce

  • 5 tablespoons light soy sauce
  • 5 tablespoons sake
  • 5 tablespoons mirin
  • 1 tablespoon grated ginger
  • sugar to taste
  • 1 tablespoons tapioca starch or corn starch dispersed in 2 tablespoons of water


  • Start heating the cooking oil in a wok or frying pan.
  • Cut the tofu into small squares.
  • Cut the fish into similar size. Sprinkle with salt and pepper.
  • When the oil is got, add all the tofu and fry until lightly browned (see tips). Drain on paper towels.
  • Reheat the oil.
  • Dredge the fish squares in starch and fry, in batches, until golden and crisp. Drain on paper towels.
  • Pour off the oil. Scrape or wipe the wok with paper towels to remove burnt starch that may be stuck.
  • Pour in and mix together the soy sauce, mirin, sake, sugar and ginger. Boil for a minute. Add the starch solution. Cook, stirring often, until thick and no longer cloudy. Turn off the heat, add the tofu and fish. Toss to coat each piece of tofu and fish with sauce. Serve the tofu and bangus (milkfish) belly fillets with teriyaki sauce immediately.