Teriyaki tofu, delicious, tender, and made with only 10 ingredients in just 25 minutes. It's packed with vegan protein and so easy to make!
Tofu is a great source of good-quality vegan protein. However, it can be a little hard to get used to its flavor, especially if you don't know how to cook it. But with this teriyaki tofu, you won't have to worry about that ever again!
Among other tofu recipes, this one is definitely one of my favorites. It is super flavorful and delicious, as well as really easy to prepare. In fact, it is ready in just 25 minutes with only 10 ingredients. You really have to learn how to make this recipe!
How to make teriyaki tofu
- Heat the oil in a skillet and sautée the tofu over medium-high heat until golden brown.
- In the meantime, add all the sauce ingredients to a bowl and mix until well combined.
- Whisk the slurry ingredients in a small bowl and pour them into the sauce bowl. Mix until well combined.
- Once the tofu is golden brown, pour the sauce into the skillet and cook until it thickens.
- Serve your teriyaki tofu immediately.
Teriyaki tofu ingredients and tips
- Oil: I used extra virgin olive oil, but this teriyaki tofu will turn out well with any type of oil.
- Firm tofu: firm or extra virgin tofu work best for this recipe. Soft or silken tofu are not good choices, as they will fall apart easily.
- Water.
- Soy sauce or tamari: I used soy sauce, but tamari is a good gluten-free alternative. If you can’t eat soy, coconut aminos is a great substitute. You could also add the same amount of water or vegetable stock and add more salt.
- Maple or agave syrup: this teriyaki tofu recipe will work with any type of sweetener.
- Vinegar: I used rice vinegar, but any other kind of vinegar will work as well.
- Garlic powder.
- Ginger powder.
- Cornstarch: I’ve only made this recipe using cornstarch, but I guess any type of starch can work.
- Feel free to serve your teriyaki tofu recipe over some rice or cauliflower rice, or even with some veggie stir fry or vegetable tempura.
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Teriyaki Tofu
Ingredients
For the tofu:
- 1 tablespoon oil, I used extra virgin olive oil
- 14 oz firm tofu, cubed
For the sauce:
- ½ cup water
- ¼ cup soy sauce or tamari
- 3 tablespoon maple or agave syrup
- 1 tablespoon vinegar, I used rice vinegar
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
For the slurry:
- 2 tablespoon cornstarch
- ¼ cup water
Instructions
- Heat the oil in a skillet and sautée the tofu over medium-high heat until golden brown, stirring occasionally.
- In the meantime, add all the sauce ingredients to a bowl and mix until well combined. Set aside.
- Whisk the slurry ingredients in a small bowl and pour them into the sauce bowl. Mix until well combined. Set aside.
- Once the tofu is golden brown, pour the sauce into the skillet and cook until it thickens.
- Serve your teriyaki tofu immediately over some rice or cauliflower rice, or even with some veggie stir fry or vegetable tempura.
- Keep the leftovers of your teriyaki tofu recipe in an airtight container in the fridge for 5 to 7 days.
Notes
- Feel free to customize this teriyaki tofu with any type of oil, sweetener, vinegar, or starch you have on hand.
- Maple or agave syrup can be replaced by pretty much any sweetener.
- Feel free to add or omit any spices you want to your teriyaki tofu recipe.
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 🙂