Crispy on the outside and soft on the inside, this tofu dish is wrapped in fragrant nori and coated with a sweet-savory glaze.
It’s simple yet satisfying — perfect as a side dish, appetizer, or even a lunchbox snack.
With just a few ingredients, it’s an easy recipe you can whip up even on busy days.
Table Of Contents
Ingredients
Main
- Firm tofu – 1 block (300g)
- Nori seaweed – enough to wrap the tofu
- Potato starch – as needed
- Sesame seeds – as much as you like (optional, but adds great flavor!)
Sauce (A)
- Soy sauce – 2 tbsp
- Mirin – 2 tbsp
No mirin? Substitute with:
(Optional: 2g dashi powder if available)
・1 tbsp sugar
・1 tbsp water
Instructions
- Drain the tofu：
Wrap the tofu in a paper towel and place a weight on top for 20–30 minutes to remove excess water. - Wrap with nori and cut：
Wrap the tofu with nori, then cut it into bite-sized pieces.
⚠️ After cutting, be careful not to place the tofu with the nori side down, as this may cause the nori to peel off. - Coat and fry：
Lightly coat the tofu pieces with potato starch. Pan-fry in a little oil until crispy on both sides. - Make the glaze
In a small pan, combine Sauce (A). Simmer until slightly thickened. - Finish
Pour the glaze over the crispy tofu and sprinkle sesame seeds on top if desired. Serve hot!
VIDEO: Watch How to Make It
https://www.instagram.com/p/DMaDi2FJpIq
Cooking Tips
- Drain the tofu well
→ If excess water remains, the oil will splatter and the tofu won’t turn crispy. - Do not place tofu with the nori side down
→ This can cause the nori to peel off
- Cut tofu into even pieces
→ Ensures even cooking and consistent texture. - Coat evenly with potato starch
→ A light, even coating makes the tofu crisp and golden. - Use medium heat
→ High heat burns easily, while low heat makes the tofu soggy. - Simmer the glaze just until slightly thickened
→ Over-reducing makes it too salty. - Serve immediately
→ Best enjoyed hot and crispy! The nori will soften if left too long.
