Description
This 30-Minute Teriyaki Tofu recipe offers a quick, delicious, and plant-based alternative to traditional teriyaki dishes. Featuring crispy baked tofu coated in a glossy, sweet-savory homemade teriyaki sauce, it’s perfect served with steamed rice and vegetables for a satisfying meal that’s both flavorful and easy to prepare.
Ingredients
Tofu
- 1 14-ounce block extra firm tofu (pressed)
- 1 tablespoon avocado oil (or another high-heat cooking oil)
- 1 tablespoon soy sauce or tamari
- 3 tablespoons cornstarch
Teriyaki Sauce
- 1/4 cup water
- 2 tablespoons soy sauce or tamari
- 3 tablespoons mirin (sweet rice cooking wine)
- 3 tablespoons brown sugar (or coconut sugar)
- 2 teaspoons cornstarch (or potato starch)
- 1 teaspoon toasted sesame oil
- 1 clove garlic (crushed or 1/4 teaspoon garlic powder)
- 1-2 tablespoons ginger (finely grated)
Final Garnish
- 1 tablespoon toasted sesame seeds
- 3-4 green onions (sliced into 1” pieces)
Serving Suggestions
- Cooked rice
- Steamed vegetables
Instructions
- Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with a silicone mat or parchment paper for easy cleanup. Prepare the tofu by tearing it into bite-sized chunks to mimic a meat-like texture or cut it into small cubes depending on your preference.
- Prepare the Tofu: Place the tofu pieces in a medium bowl and drizzle with avocado oil and 1 tablespoon soy sauce or tamari. Toss thoroughly with a spatula to ensure even coating. Sprinkle the 3 tablespoons of cornstarch evenly over the tofu, then toss again to coat. Arrange the tofu on the prepared baking sheet in a single layer, making sure pieces aren’t touching to allow for crisping. Bake on the top rack for 30 minutes, flipping the tofu halfway through to achieve an even golden crust.
- Make the Sauce Mixture: In a small bowl, whisk together 1/4 cup water, 2 tablespoons soy sauce or tamari, 3 tablespoons mirin, 3 tablespoons brown sugar, and 2 teaspoons cornstarch. Stir until the cornstarch is fully dissolved. Set this mixture aside for later use.
- Cook Teriyaki Sauce: Heat 1 teaspoon toasted sesame oil in a large sauté pan over medium heat. Add the crushed garlic and finely grated ginger, sautéing for 30 to 60 seconds until fragrant but not browned. Give the sauce mixture a quick stir and pour it into the pan. Bring to a simmer and cook for 5 to 7 minutes, stirring occasionally, until the sauce thickens to your desired consistency. If it becomes too thick, thin with a little more water as needed.
- Combine and Serve: Reduce the heat to low, then add the baked tofu pieces to the pan with the teriyaki sauce. Stir gently to coat the tofu evenly. Sprinkle in the toasted sesame seeds and sliced green onions, mixing once more. Taste the sauce and adjust with more soy sauce if necessary. Serve the teriyaki tofu warm over cooked rice and steamed vegetables. Leftovers can be stored in the refrigerator for up to 5 days.
Notes
- Pressing your tofu well before cooking ensures a firmer texture and better crispiness when baked.
- Mirin can be substituted with a sweet rice wine or a small amount of sugar if unavailable.
- For a gluten-free option, use tamari instead of soy sauce.
- Adjust the sweetness and saltiness of the sauce according to your preference.
- Use freshly grated ginger for more aromatic flavor; ground ginger may be used in a pinch but will alter the taste.
- Serve with steamed broccoli, snap peas, or sautéed bok choy for a complete meal.
- To reheat leftovers, warm gently in a skillet to retain tofu’s crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Japanese
