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Recipe

Rice Vinegar Japanese Tofu Yakitori Style Skillet with edamame

JapaneseTofuDinnerWeeknight MealsJapanDairy FreeVegetarian

Rice Vinegar Japanese Tofu Yakitori Style Skillet with edamame is an easy Japanese-style recipe made for home cooks. It uses tofu, edamame, bright rice vinegar soy sauce, and practical directions by minute, heat level, and cookware.

Yield4 servings
Prep Time15 minutes
Cook Time18 minutes
Total Time33 minutes

Why this Japanese recipe works

Rice Vinegar Japanese Tofu Yakitori Style Skillet with edamame is built for home cooks who want Japanese flavor with simple timing, common cookware, and sauces that are easy to find. The recipe uses tofu, edamame, and bright rice vinegar soy sauce for a balanced meal that works for dinner, lunch, or meal prep.

Cookware and heat guide

  • Cookware: 12-inch cast iron skillet or nonstick skillet
  • Heat: medium-high heat
  • Total time: 33 minutes

Quick answer

This skillet version gives yakitori-style flavor without skewers by browning the protein first and glazing it at the end. Follow the minute-by-minute steps below, cook the protein to the right temperature, and add the sauce near the end so it coats the food without burning.

More recipes and sauce guides

Find more easy recipes, browse the Japanese recipe category, or start from the Superior Sauce USA homepage. For shopping and sauce comparisons, see soy sauce and rice vinegar or the product guides for Kikkoman Soy Sauce and Marukan Rice Vinegar.

Ingredients

What you need

  • 14 oz extra-firm tofu, pressed and cut into cubes
  • 3 cups cooked short-grain rice
  • 1 cup shelled edamame, thawed
  • 1 tablespoon neutral oil
  • 2 tablespoons Kikkoman soy sauce
  • 1 1/2 tablespoons Marukan rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon sugar
  • 1 teaspoon sugar, optional
  • 2 scallions, thinly sliced
  • 1 sheet nori, cut into strips, optional
  • 1 teaspoon sesame seeds

Directions

How to make it

  1. Minute 0-5, cutting board and knife: press the tofu, dry it well, and cut it into cubes. Prepare edamame and keep toppings separate.
  2. Minute 5-8, small bowl: whisk Kikkoman soy sauce, Marukan rice vinegar, sesame oil, 1 teaspoon sugar, and sugar. Add sweet chili sauce if using it.
  3. Minute 8-10, 12-inch cast iron skillet or nonstick skillet: preheat over medium-high heat. Add neutral oil only after the pan is hot.
  4. Minute 10-18, 12-inch cast iron skillet or nonstick skillet: brown the tofu on at least two sides. Tofu is ready when the outside is golden and the center is hot.
  5. Minute 18-22, 12-inch cast iron skillet or nonstick skillet: add edamame and cook until hot and crisp-tender, stirring every minute.
  6. Minute 22-26, 12-inch cast iron skillet or nonstick skillet: pour in the sauce and toss until the food looks glossy. Lower the heat if the sauce bubbles too fast.
  7. Minute 26-33, serving bowl or plate: glaze the bite-size pieces in the skillet and serve over rice with scallions. Taste and add a few drops of rice vinegar if it needs brightness.

Tips

Make it yours

  • Use cooked seafood for everyday sushi-style meals unless you are buying fish specifically labeled for raw sushi use.
  • Season warm rice lightly with rice vinegar so the bowl tastes bright without becoming sour.
  • Keep nori dry until serving so it stays crisp.
  • For meal prep, store sauce and crunchy toppings separately and assemble after reheating.

Where to buy

Shop key ingredients

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