This easy teriyaki tofu recipe is crispy on the outside, tender on the inside, and packed with bold flavor. Serve it over rice with your favorite veggies for a satisfying weeknight meal.
This recipe originally came to be when I had leftover tofu and a bottle of teriyaki sauce to use up! I've since refined it to include a savory homemade teriyaki sauce, but feel free to use bottled if that's what you got.
With its crispy texture and rich teriyaki glaze, this tofu is packed with flavor in every bite. Pair it with your favorite vegetables and rice for a fuss-free meal.
Want more flavorful tofu dinner ideas? Try my general tso's tofu, sesame tofu, and peanut tofu next.
Why you'll love this recipe
When it's time to plan or cook dinner and you're unsure what to make, this dish is always a great choice.
- Quicker than takeout: Plus you know exactly what's in it!
- Easy to adapt: Make simple swaps based on your preferences.
- Great for meal prep: Leftovers will keep for up to 5 days in the fridge.
What's in teriyaki tofu
Below is a list of ingredients needed for this recipe. Check out my tips and recommended substitutions below.
- Tofu: I suggest using extra firm tofu. The more firm the better for the best texture.
- Corn starch: This gives the tofu its crispy texture and helps thicken the sauce.
- Soy sauce: To make gluten free teriyaki tofu, use tamari or gluten free soy sauce.
- Oil: Any will work, I typically use avocado oil, but vegetable oil or olive oil work too.
- Brown sugar: Sometimes you'll find honey in teriyaki sauce, but I'm keeping it simple and vegan with pantry staples.
- Mirin: This sweet, syrupy Japanese rice wine is a key ingredient that adds major flavor.
- Ginger and garlic: Fresh is best!
- Garnishes and sides: Keep it classic and top teriyaki tofu with sesame seeds and sliced green onion. Serve with a side of steamed or roasted broccoli on a bed of fluffy rice.
Recipe shortcut: This is the best store-bought teriyaki sauce my husband and I have tasted. It's the perfect balance of sweet and savory, with delicious umami flavor.
How to make baked teriyaki tofu
The full directions for vegan teriyaki tofu are in the printable recipe card below.
- Prep the tofu: Press block of tofu for about 30 minutes, cut into cubes, then transfer to a large mixing bowl. Bake in the oven at 400F for 30 minutes, flipping halfway through.
- Make the sauce: As the tofu bakes, combine sauce ingredients together in a large pan over medium heat. Bring to a simmer for a few minutes, whisking often to prevent the cornstarch from clumping.
- Toss to coat: Remove the pan from heat once sauce is thickened to your liking. Add the crispy tofu to teriyaki sauce and stir to coat.
- Serve and enjoy: Top with sesame seeds, green onions, and your favorite sides.
Jenna's cooking tips
- Always press the tofu! I use a tofu press since I cook it often, but you can also line paper towels on a plate, place the tofu on top, and add more towels on top. Then, set something heavy, like a cast iron skillet, on top to press it.
- For a more meat-like texture, tear the tofu instead of slicing it, like I did in my tofu nuggets recipe. Tearing creates uneven edges, which mimic the texture of chicken.
- As the teriyaki sauce simmers, adjust the seasoning to your liking. Add more brown sugar or maple syrup for sweetness, a splash of mirin or rice vinegar for tang, or stir in sriracha or red pepper flakes for a bit of spice.
- To make cleanup easier, we bake the tofu with the broccoli. You can totally pan-fry or air fry the tofu, but I love the crisp-chewy texture baking gives. Air fryer tofu comes out crunchier, and pan-fried tofu is usually a bit softer.
Enjoyed this recipe? Share it with those you love, and don't forget to leave a comment with your feedback or any tips you tried!
Teriyaki Tofu Recipe
Equipment
Ingredients
For the baked tofu
- 1 14-ounce extra-firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon avocado oil
- 2 tablespoon cornstarch
For the teriyaki sauce
- ¼ cup soy sauce
- ¼ cup water
- 3 tablespoon brown sugar
- 2 tablespoon mirin
- 2 teaspoon grated ginger
- 2 garlic cloves minced
- 2 teaspoon cornstarch + 1 tablespoon water, stirred into slurry
Instructions
- Start by pressing the tofu for 30 minutes. Preheat oven to 400F and cut tofu into cubes. Toss in a large bowl and coat with 1 tablespoon soy sauce, 1 tablespoon avocado oil, and 2 tablespoons cornstarch. Arrange in an even layer on a lined baking sheet and bake for 30 minutes, flipping once halfway through.
- As the tofu bakes, prepare the teriyaki sauce. To a large skillet, add ¼ cup soy sauce, ¼ cup water, 3 tablespoon brown sugar, 2 tablespoons mirin, 2 teaspoons grated ginger, 2 minced garlic cloves, and 2 teaspoons cornstarch that has been whisked together with 1 tablespoon water to create a cornstarch slurry.
- Warm the skillet over medium heat and bring sauce to a simmer for about 5 minutes. The sauce will begin to thicken but make sure to whisk often to prevent the cornstarch from clumping at the bottom.
- Once the sauce is thickened, turn off the heat. Add the cooked tofu to the skillet and toss together to fully coat each piece. Serve immediately!
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