Sticky Teriyaki Tofu (เต้าหู้กรอบเคลือบซอสเทริยากิ)

1.Take the tofu out of the packaging, rinse it under cold water, and gently pat it dry. Place it on a rack and then press with a weighted plate to wring out as much excess water as possible. Press the tofu for about 20-30 minutes.

2.Slice the tofu into long strips and cut the seaweed into approximately 1½-cm-wide strips. Wrap the tofu with seaweed, repeating until all the tofu is wrapped.

3.Coat the tofu-wrapped seaweed with cornstarch, tapping off any excess.

4.Heat oil to 150°C in a pan. Fry the tofu until crispy, about 8 minutes. Remove and set aside.

5.In a skillet, combine soy sauce, brown sugar, and mirin. Cook until the sauce thickens. Add the fried tofu to the sauce and toss to coat. Transfer to a serving plate.

6.Sprinkle toasted sesame seeds and finely chopped coriander over tofu before serving.