It’s what happens when teriyaki sauce meets bourbon. Good, tasty things.
Earlier this summer, I was treated to a veritable seafood feast at my parents’ house and first happened upon Bourbon Barrel Foods Kentuckyaki Sauce. Let’s just say I was smitten. Bourbon in my teriyaki? Yes please.
Bourbon in everything. While I can’t claim credit for this stroke of creative sauce genius — both the idea and the clever name — you can be sure that I borrowed both for this tofu. This is my attempt to recreate Bourbon Barrel Foods Kentuckyaki Sauce.
My successful attempt, I should add.
Since cooking up this sauce a few weeks ago, we’ve had it on the pan-fried tofu featured here. We’ve also had it over steamed vegetables, as a marinade for grilled chicken, and potentially straight from a spoon into my mouth.
Whoops. While I really liked it as a marinade for chicken, I think this Kentuckyaki Tofu really takes the cake. Perfectly crisp little tofu bites slathered in a sweet, tangy, teriyaki sauce, served over rice with some steamed broccoli.
Doesn’t get much better than that.
- 1 cup tamari or soy sauce
- ½ cup water
- ¼ cup apple cider vinegar
- ¼ cup molasses
- ¼ cup honey
- 4 cloves garlic, minced
- 2 tablespoons grated ginger
- ½ cup bourbon
- 14 ounces extra firm tofu
- 1 tablespoon corn starch
- 3 tablespoons canola oil
- In a saucepan over medium heat, whisk to combine the soy sauce, water, vinegar, molasses, honey, garlic, ginger, and half of the bourbon. Simmer for about 20 minutes, stirring occasionally. Add the remaining bourbon and simmer for another 5 minutes. Remove from heat.
- While the sauce is simmering, cut the tofu into ¾ inch slices and press between paper towels. I usually place a cutting board with a cast iron skillet on top of the tofu and press for about 20 minutes.
- Once most of the liquid is absorbed from the tofu, cut the tofu into cubes and gently toss with the cornstarch. Heat the oil in a large nonstick pan over medium-high heat until shimmering. Carefully add the tofu and fry for about 12-15 minutes or until golden brown on all sides.
- Remove the tofu from the pan and place on a paper-towel lined plate to absorb any excess oil. Transfer to a bowl and toss with about a third of a cup of the Kentuckyaki sauce, or more to taste. Serve over rice with steamed veggies.