This week, I made teriyaki tofu with a delicious Mediterranean salad on the side, the same ingredients as the one I had tried weeks prior. The only difference was that I did not make its sauce, as I wanted to try the teriyaki tofu with a dish that did not overpower it or take away from its flavour. I have always loved teriyaki, so I was very excited to try this recipe, especially if I can incorporate more tofu into my diet with a flavour I have always loved.

After making tofu last week, I was quite comfortable cooking it this time. I had prepped the tofu for the full 20 minutes before cooking it last week, but I wanted to see if there was a significant difference in texture between this method and the 2-3 minutes in the microwave. I did not notice any significant difference, which was encouraging as this makes tofu even more of a realistic staple in my diet if it is such an easy ingredient to prep. I quickly made the sauce, having two ingredients I had never cooked with. I had never used sake or mirin, so I was intimidated, but they were both easy to find. I also could find larger sizes, and I now have the ingredients to make this recipe again very easily. Once the sauce and tofu were ready, I cut up the tofu and heated a frying pan, putting the oil in and then coating the tofu in cornstarch in a bowl. Then, I immediately added the tofu to the frying pan, cooking each side until they were brown. Once both sides were golden brown, which did not take long, I poured the teriyaki sauce in. I wanted to try this recipe in full. Therefore, I ensured I had the green onion to complete the recipe. I cut up the green onion while the tofu was in the frying pan and topped the tofu with it once it came off the pan. Pickled red ginger was optional, but I tried one piece with it as we had some already. I did not have a strong preference as both were delicious.

I was very impressed by the recipe this week. I am very encouraged by how easy it was to throw together. I had prepped the Mediterranean salad the night before, which would have been the longest part of putting this meal together. I was sitting down to eat within half an hour of getting home and was eating a healthy meal that was filling due to the tofu. I really wanted to like this recipe as I love teriyaki, and I was very excited that it was everything I wanted it to be. It will certainly become my go-to when I make tofu.

Next week, I will shift from Japanese foods to try two Jamaican dishes. I am very intrigued to try the jerk tofu after trying teriyaki tofu, and I look forward to making this recipe!