10-Minute Crispy Atsuage Teriyaki (Easy Deep-Fried Tofu)

Homemade crispy Atsuage teriyaki deep-fried tofu cubes coated in a glossy sweet savory sauce

Looking for a high-protein, plant-based meal that satisfies your cravings in just 10 minutes? Try Atsuage Teriyaki! Atsuage is Japanese deep-fried tofu, famous for its incredible texture—crispy and golden on the outside, yet wonderfully soft and tender on the inside.

While standard tofu can easily break apart or turn soggy in the pan, Atsuage holds its shape perfectly. This makes it the ultimate ingredient for a quick, beginner-friendly weekday dinner that even meat lovers will adore!

Scroll down to learn the secret kitchen hack! The secret to creating a restaurant-quality glossy teriyaki sauce in seconds is using Mentsuyu (Japanese multipurpose noodle soup base) mixed with a tiny splash of mirin or sugar. Coating the Atsuage cubes with a thin layer of potato starch before cooking creates a magical barrier that locks in the juices and grabs onto the sweet-and-savory glaze beautifully.

Grab your frying pan, and let’s make this crispy, savory Japanese comfort food in just 10 minutes!

Ingredients (Serves 1)

Atsuage (Japanese deep-fried tofu blocks): 1 pack (about 200g)
Potato starch (or cornstarch): 1 tbsp (makes it extra crispy!)
Vegetable oil: 1 tbsp

[For the 2-Ingredient Teriyaki Glaze]

Mentsuyu (Japanese soup base): 2 tbsp
Mirin (Japanese sweet rice wine) or Sugar: 1 tbsp
Sesame seeds (optional): For topping

How to Make

Prep and coat.
Gently pat the Atsuage with a paper towel to remove excess surface moisture. Cut into bite-sized cubes. Toss the cubes gently in a bowl with 1 tbsp of potato starch until every side is lightly coated.
Pan-fry until crispy.
Heat 1 tbsp of vegetable oil in a non-stick frying pan over medium heat. Add the coated Atsuage cubes. Pan-fry for about 4-5 minutes, turning them occasionally, until all sides become beautifully crispy and golden brown.
Glaze and serve!
Turn the heat down to low and wipe away any excess oil from the pan with a paper towel. Pour in the Mentsuyu and mirin (or sugar). Turn the heat back up to medium-high and let the sauce bubble. Toss the crispy tofu quickly so every cube gets enveloped in a shiny, dark, sweet coat.