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(Last Updated On: May 3, 2023)
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This homemade teriyaki tofu recipe is so flavorful, delicious and easy-to-make.
It’s baked to a golden brown crispiness and tossed in a sticky homemade teriyaki sauce!
There’s simply nothing better than freshly baked teriyaki tofu over a bed of rice.
It’s the best comfort food ever and I’m so excited to share it with you!
Teriyaki is a super flavorful glaze with a subtle sweetness and complementary flavors of sesame, soy sauce, rice vinegar, ginger and garlic.
I love using brown sugar for this recipe because it adds that deep richness and pairs great with the savory flavors.
I also love adding broccoli to this dish, but it’s perfectly delicious on its own as well, preferably with some sesame seeds and green onions on top over a bed of rice!
Sticky Homemade Teriyaki Sauce Recipe
This classic food used to be one of my favorite take out meals – the strong delicious flavors are all I wanted after a long day!
Now I am pleased to share this recipe that is so easy I’d rather make it at home, it’s cheaper and tastes even better when you make it yourself.
You only need a few ingredients and it’s really ready in no time.
It’s high-protein and low-fat with all the comforting flavors you want!
How to Make Teriyaki Tofu
Preparing the Teriyaki Sauce and Tofu
When you’re ready to make this yummy recipe, start by pressing your tofu with a tofu press (if you don’t have one you can wrap the block in a towel and place something somewhat heavy on top, though I do recommend the press for ease), then preheat your oven to 400 degrees F.
Once most of the moisture is removed, cube the tofu and mix together the other ingredients. Then toss the tofu in them evenly and assemble on a baking tray covered with parchment paper, being careful the tofu cubes do not touch.
Bake for 25-30 minutes, flipping half way through, until they are nicely browned and crispy!
To make your teriyaki sauce, add all the ingredients except the cornstarch mixture to a pan over medium heat and bring to a simmer, cook for 5 minutes stirring often.
Mix together cornstarch and water in a small bowl until cornstarch is dissolved. Slowly pour in while whisking constantly until combined.
Return pan to heat and cook for 2 more minutes until thickened, whisking constantly.
Tossing and Serving the Tofu
Add 1/2 of your homemade teriyaki sauce to your baked tofu cubes and gently mix to evenly coat.
That’s it!
Serve over rice with sesame seeds, green onion and a drizzle more of the sauce!
I do recommend enjoying this dish immediately though, it will not be crispy the next day or if you wait too long to dig in!
Vegetarian Teriyaki Tofu from Scratch
This teriyaki tofu recipe is one of the most comforting dishes you can make.
You’ll be surprised at how flavorful and delicious it is with so few ingredients and such little effort!
It’s simple enough to whip up on a week night while still having that tasty homemade feel.
This recipe is:
Quick
Easy
Delicious
Vegan
Vegetarian
Homemade
Healthy
High Protein
Check out these other easy vegan meals:
Vegan Crispy Korean BBQ Tofu
Orange Tofu Recipe
Thai Peanut Ramen Noodles
Tofu Veggie Buddha Bowls
Vegan Yellow Curry
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Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This vegan teriyaki tofu recipe is so simple and delicious! With a homemade teriyaki sauce that is so flavorful with a subtle sweet sesame-ginger taste!
Press* and cube your tofu, then preheat your oven to 400 degrees.
Mix together tofu ingredients and gently toss cubes in and coat evenly.
Assemble on a baking tray covered in parchment paper so none are touching, then bake for 25-30 minutes, flipping halfway through, until browned.
For the sauce, add soy sauce, brown sugar, rice vinegar, sesame oil, ginger and garlic powder** to a pan. Bring to a simmer and cook for 5 minutes, stirring often, then remove from heat.
Mix together cornstarch and water in a small bowl until cornstarch is dissolved. Slowly pour in while whisking constantly until combined. Return pan to heat and cook for 2 more minutes until thickened, whisking constantly.
Pour half of the sauce onto the tofu and mix to coat.
Serve tofu over rice with sesame seeds, green onion and extra sauce drizzled on top. Enjoy!
Notes
*Press your tofu with a tofu press or by wrapping the block in a towel and placing something somewhat heavy - heavy enough to drain the liquid out of the tofu but not so heavy it squishes the block.
**If you'd like to use fresh, use 1 tsp fresh minced ginger and 1 clove garlic and before step 4, add to the pan with the sesame oil and cook over medium heat for 3 minutes. Remove from heat and then follow step 4.
In this recipe I introduced a well balanced Asian sauce that is savory, a little spicy, and full of aroma. It takes no time to put together. Once the tofu is marinated, I use a cornstarch coating with some cumin powder in it.
Press tofu and cube it. Coat it in garlic, black pepper, salt (plus more of your favourite seasonings), liquid aminos and some olive oil. Then mix it into some cornstarch and toss it all together, then bake for about 20 minutes. Cornstarch also helps to draw out excess moisture so it really gets the tofu crispy.
Seal the bag and leave it in the fridge for at least 30 minutes or up to 4 hours. Tip: Gently massage the tofu in the bag at least once to ensure each tofu cube is well coated and has a chance to soak up those amazing flavors.
It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.
What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.
Marinate it: Tofu can be marinated in a variety of flavorful sauces or spices. You can use soy sauce, garlic, ginger, sesame oil, and other seasonings to make a simple marinade. Let the tofu marinate for at least 30 minutes (or up to a few hours) before cooking or grilling.
In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.
This Indonesian-Korean fusion recipe is bursting with flavor thanks to the spicy, rich marinade of soy sauce, rice vinegar, agave, ginger, garlic, and red peppers. For best results, marinate with the tofu overnight in the refrigerator.
Tofu has very little flavour itself but soaks up almost every flavour you add to it. When you put tofu in a stew or simmer it in a broth, you don't need to marinade it beforehand, as it absorbs all of the flavours during cooking. But for all other types of preparations, it's better to marinate the tofu first of all.
Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.
A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.
If you're cooking slices or cubes, cut the tofu into slices, layer them between paper towels and weigh down the individual slices. The finished tofu should be spongy yet dry (you'll need to weigh it down for 30 minutes to 2 hours).
Toss until evenly coated. Try to be gentle with the tofu so that the cubes stay intact. I find using a big rubber spatula helps. Sprinkle the cornstarch over the seasoned tofu and once again toss until tofu is evenly coated and there's no dry cornstarch left at the bottom of the bowl.
A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.
The cornstarch also seals in the juices of the meat and makes the protein crispy. An added advantage of using starch in a marinade is that it helps thicken the liquid ingredients in the stir-fry dish, meaning you may not need to add a sauce in the final stages of cooking.
When I construct a marinade, I like to add my dry ingredients first (salt, sugar, pepper), followed by my wet ingredients (Shaoxing wine, soy sauce), then the oil, and finally some cornstarch. How do each of these ingredients function? Salt: Both a flavor and a texture enhancer, salt is essential in all marinades.
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