Mise en place
Ginger: Peel and finely slice into julienne slices. Set aside for later.
Garlic: Peel and finely chop or use a garlic press. Set aside for later.
Spring onions: 1 spring onion is for the sauce and the other is for garnish. Slice both of them really thinly.
Tofu: Cut crosswise into 10 strips and lay on a piece of paper towel and another paper towel on top. Squeeze out liquid by pressing on the tofu with your hands.
Frying the tofu
In a bowl add some cornstarch, enough to coat the tofu. Also heat a pan with oil.
Coat the tofu in the cornstarch and then fry them in the oil for about 3 minutes each side or until golden brown and crispy.
Set aside for later.
In another pan heat up a little oil and sauté the ginger and garlic for about 2 minutes or until fragrant and the garlic doesn't look raw anymore.
Then add in the vegan butter and let that melt.
Add in the sake and sauté for about 1 minute.
Then you can add in the sambal, use as much or as little as you want! I do recommend adding at least a little bit because it gives a nice kick of heat.
Sauté for about a minute before adding the teriyaki sauce.
I use a store-bought teriyaki sauce, because I can't be bothered to make my own. But if you know how to make your own teriyaki sauce, absolutely use that!
I use a thick teriyaki sauce, but you can also use a liquid/runny teriyaki sauce and a little bit of cornstarch slurry (equal parts cornstarch and water combined).
Once you've added in the teriyaki sauce you can add one of the spring onions and sauté for a minute.
Add in the tofu from before and make sure every piece is coated in the sauce. Caramelise the sauce for about 2 minutes.
Lay the pieces of tofu nicely on a plate and scoop over the leftover sauce.
Sprinkle the other spring onion and the crispy fried onions.
I used store bought fried onions.
Serve as a side or a starter, I served mine with my easy vegan sushi.