This Teriyaki Tofu is crispy on the outside, tender on the inside, and tossed in a flavorful homemade teriyaki sauce. It's an easy 30-minute recipe made with just 9 simple ingredients - a tasty takeout-style meal you can enjoy at home anytime!
I've been making this recipe for years, and it never disappoints. It's one of my favorite ways to cook tofu - quick, flavorful, and always satisfying. The tofu gets perfectly golden and slightly crispy, while the homemade teriyaki sauce adds that sweet and savory touch everyone loves.
I usually serve my teriyaki tofu with rice and steamed broccoli, but it also goes great with noodles, stir-fried veggies, or even Cauliflower Rice for a lighter option. It's one of my go-to dinners on busy weeknights and a dish my whole family enjoys - comforting, flavorful, and ready in no time.
If you love this teriyaki tofu, make sure to try some of my other tofu recipes too! My crispy Tofu Katsu is perfect when you're craving something crunchy, while my Sesame Tofu has a rich, nutty flavor that's hard to resist. And if you're in the mood for something sweet and tangy, you'll love my Orange Tofu.
Teriyaki Tofu Ingredients
- Firm or extra-firm tofu: Use firm or extra-firm tofu for the best texture. Press it to remove excess moisture for extra crispiness.
- Soy sauce: I used soy sauce, but tamari works great for a gluten-free option.
- Cornstarch: Makes the tofu crispy and thickens the sauce. You can also use arrowroot or potato starch.
- Water
- Oil: I used canola oil, but any neutral oil like vegetable, sunflower, or avocado oil works. You can even use olive oil if you prefer.
- Maple or agave syrup: I prefer maple syrup for its flavor, but agave is also great. Other liquid sweeteners like brown rice or date syrup work too. If using regular sugar, add a bit more liquid if needed.
- Vinegar: I used rice vinegar, but apple cider vinegar, white wine vinegar, or lime juice are good alternatives.
- Garlic powder
- Ginger powder
Find the full recipe with exact measurements in the recipe card below.
How to Make Teriyaki Tofu
- Press the tofu for 15-30 minutes to remove excess moisture. This step is optional but helps make it crispier.
- Cut the tofu into cubes, add the soy sauce, and gently shake or toss until coated.
- Add the cornstarch and shake or toss again until evenly covered.
- Heat the oil in a skillet over medium-high heat. Add the tofu and cook, stirring occasionally, until golden and crispy on all sides. Set aside. To bake, preheat the oven to 400°F (200°C), place the tofu on a parchment-lined baking sheet, and bake for 25-30 minutes, flipping halfway, until golden and slightly crispy.
- Whisk all the teriyaki sauce ingredients in a medium bowl, pour into the pan, and simmer for 1-2 minutes. Mix the cornstarch and water (the slurry), add it to the pan, and stir for a couple of minutes until the sauce thickens.
- Add the cooked tofu and stir until evenly coated with the sauce. Remove from heat and serve over rice with your favorite toppings, such as steamed or roasted broccoli, sesame seeds, and chopped scallions or chives.
How to Store and Reheat Leftovers
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4-5 days.
- Freezer: It's best not to freeze this dish because the tofu changes texture after thawing and becomes less firm. However, if you'd like to freeze it, place it in an airtight container and store it for up to 2 months. Thaw it in the refrigerator overnight before reheating.
- To reheat: Warm in a skillet over medium heat until heated through, or microwave in 30-second intervals. Add a splash of water if the sauce gets too thick.
Serving Suggestions
Teriyaki tofu is great served over a bowl of white, brown, or Cauliflower Rice. Add some steamed or roasted vegetables, like my Roasted Broccoli, Roasted Carrots, or Roasted Asparagus, for a complete and satisfying meal.
You can also serve it with noodles or toss it into a simple Veggie Stir Fry for an easy takeout-style dinner at home. Garnish with sesame seeds and chopped scallions or chives for extra flavor and a beautiful finishing touch.
More Tofu Recipes
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Teriyaki Tofu
Ingredients
For the tofu:
- 1 block firm or extra-firm tofu, 14-16 ounces (400-450 g)
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
- 2 tablespoons oil, I used canola oil
For the teriyaki sauce:
- ½ cup water
- ¼ cup soy sauce
- 3 tablespoons maple or agave syrup
- 1 tablespoon vinegar, I used rice vinegar
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
For the slurry:
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
- Press the tofu by wrapping it in a clean kitchen towel and placing something heavy on top for 15-30 minutes to remove excess moisture. This step is optional but helps make the tofu crispier.
- Cut the tofu into cubes and place them in a large ziplock bag or bowl. Pour in the soy sauce, close the bag if using one, and shake or toss gently until the tofu is well coated.
- Add the cornstarch, close the bag if using one, and shake or toss gently until the tofu is evenly coated.
- Heat the oil in a skillet over medium-high heat. Add the tofu cubes and cook until golden brown and crispy on all sides, stirring occasionally. Once done, set aside. Alternatively, you can bake the tofu. Preheat your oven to 400°F (200°C), line a baking sheet with parchment paper, and bake for 25-30 minutes, flipping halfway through, until golden and slightly crispy.
- Whisk all the teriyaki sauce ingredients in a medium bowl, pour into the pan, and bring to a gentle boil. Let it simmer for 1-2 minutes, then mix the cornstarch and water (the slurry) in a small bowl, add it to the pan, and stir constantly for a couple of minutes until the sauce thickens.
- Add the cooked tofu to the pan and stir well to coat it evenly in the sauce. Remove from heat and serve immediately over rice, garnished with steamed or roasted broccoli, sesame seeds, and chopped scallions or chives.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Reheat in a skillet over medium heat or in the microwave in 30-second bursts until heated through. Stir in a bit of water if the sauce gets too thick.
- Freezing isn't ideal since tofu changes texture, but if needed, freeze in an airtight container for up to 2 months and thaw in the fridge overnight.
bex says
Really good! Served with white rice and added some more garlic, as well as onion powder and salt. Tasted amazing. Thank you so much 🙂
Iosune says
Hi Bex! Thank YOU, so glad you liked it!
Ramya says
Will be making this soon i never had teriyaki tofu before perfect for my office snacks will dm you if i make this and let you know how it goes Thanks Ramya
Iosune Robles says
Hi Ramya! I hope you like it 🙂