Recipes Teriyaki Tofu 5.0 (3,343) 2 Reviews The simple combination of crisped tofu and homemade teriyaki sauce gives a ton of flavor for minimal effort. Slideshow: How to Make Tofu By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Updated on April 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 20 mins Yield: 2 to 4 Ingredients One 14 ounce (396g) package firm tofu, drained and rinsed 2 tablespoons grapeseed or canola oil (or other high flashpoint oil) 2 tablespoons soy sauce 2 tablespoons sake or dry vermouth 2 tablespoons brown sugar 2 teaspoons rice vinegar 1/2 medium red onion, diced Chopped cilantro, to garnish Directions Pat the tofu dry with paper towels to remove excess water. Cut into 1-inch cubes. Heat a large skillet over high heat. Add the oil and after the oil is hot, carefully add the tofu into a single layer (hot oil may splatter). Turning gently and as little as necessary, sear each side for 2-3 minutes, or until at least 2 -3 sides are golden and crisped. Lower the heat to medium and carefully add the soy sauce, sake (or vermouth) brown sugar, and rice vinegar to the pan with the tofu. Stir in the red onion. Cook for 30 seconds and then remove from heat. Garnish with cilantro and serve warm or at room temperature. Rate it Print