Preparation Instructions

1. To remove any excess water in the tofu, wrap it in a few sheets of paper towel, place in a shallow dish, and weigh down with heavy plates. Leave to drain for 30 minutes. While the tofu is draining, combine the ingredients for the teriyaki sauce with 3 tablespoons of water in a bowl and set aside.
2. Slice the drained tofu into chunky equal-sized sticks, about 12–15 in total. Cut the nori sheets into narrow rectangular strips, long enough to wrap around the tofu sticks.
3. Fill a shallow dish with water and lightly dip a piece of nori in the water until damp but not too wet.
4. Take the dampened strip of nori and wrap it around the middle of the tofu—the water will make the nori pliable and help it stick more readily—leaving the ends of the tofu exposed. Repeat until all the tofu sticks are wrapped in nori. Set aside.
5. Put the cornstarch into a clean, shallow bowl. Dunk each piece of wrapped tofu into the cornstarch to generously cover all sides, then pat off any excess.
6. Heat 2 tablespoons of the cooking oil in a large frying pan on medium heat. Gently fry the tofu, turning occasionally and adding more cooking oil when needed, until golden brown on all sides, and there are no uncooked patches of cornstarch. This takes around 10 minutes in total.
7. When all the tofu is evenly browned, turn the heat to low and pour over the teriyaki sauce. Allow the sauce to sizzle and thicken, turning the tofu to ensure all sides are evenly coated. Sprinkle the sesame seeds over and serve immediately as a tasty snack. For a more substantial meal, serve the tofu with steamed rice.