Teriyaki Tofu Recipe
This easy teriyaki tofu recipe is tender, crispy, and flavorful. Serve with rice and veggies for the perfect weeknight dinner.
Servings 4 servings
Calories 111kcal
Equipment
- Tofu press
- Ceramic nonstick skillet
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!
Notes
Store-bought sauce: If substituting with bottled teriyaki sauce, use about ½ cup.
Suggested accompaniments: Garnish with toasted sesame seeds and chopped green onion. Serve broccoli and rice on the side. Broccoli can roast at the same temperature as the tofu, for about half the time.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet or microwave until warmed through.
