Crispy Sticky Teriyaki Fried Tofu (Copycat Pei Wei)
To get perfect crispy Teriyaki Tofu sometimes it is not about the ingredients, but the method of preparing them. In this case, to get it crispy we used a technique of slicing and frying we saw in Pei Wei Restaurant. The end result is a crispy, sticky fried tofu which you can serve with rice or various stir-fried veggies.
Servings 4 servings
Calories 154 kcal
Preparing the ingredients Marinating After you pressed the tofu cut them into thin slices. If you use a 12 oz block (approx. 360g) then cut in half horizontally. You should end up with 1 inch wide and 3 inches long and thin slices. Take an oven-safe shallow glass bowl and layer the tofu slices in one layer if possible. Pour teriyaki sauce indicated in the recipe card on them and gentle mix them. We use a silicone brush or a spoon to make sure it is throughly covered. Let the tofu to marinate for at least 15 minutes. Frying Heat the frying pan or wok over medium heat and add a bit of oil. Place the tofu slices on it leaving a small space in between them. Brush them with half of the teriyaki sauce left after marinating and half of the maple syrup amount. Fry one side for approx. 2-3 minutes. Flip and brush the slices with the remaining teriyaki sauce and maple syrup. Fry until crispy and sticky.
Serving: 1 serving (without sides) | Calories: 154 kcal | Carbohydrates: 13 g | Protein: 9 g | Fat: 7 g | Saturated Fat: 3 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Sodium: 1039 mg | Potassium: 84 mg | Fiber: 1 g | Sugar: 10 g | Calcium: 125 mg | Iron: 1 mg