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Square photo of a plate of teriyaki tofu

Teriyaki Tofu

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 15 mins
  • Total: 25 mins
  • 4 1x
  • Main Dish, Side Dish
  • Japanese
  • Vegan

Servings 4 1x

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Teriyaki tofu, delicious, tender, and made with only 10 ingredients in just 25 minutes. It is an amazing source of vegan protein and it’s so easy to make!


For the tofu:

  • 1 tbsp oil, I used extra virgin olive oil
  • 14 oz firm tofu (400 g), cubed

For the sauce:

  • ½ cup water (120 ml)
  • ¼ cup soy sauce or tamari (60 ml)
  • 3 tbsp maple or agave syrup
  • 1 tbsp vinegar, I used rice vinegar
  • 1 tsp garlic powder
  • ½ tsp ginger powder

For the slurry:

  • 2 tbsp cornstarch
  • ¼ cup water (60 ml)


  1. Heat the oil in a skillet and sautée the tofu over medium-high heat until golden brown, stirring occasionally.
  2. In the meantime, add all the sauce ingredients to a bowl and mix until well combined. Set aside.
  3. Whisk the slurry ingredients in a small bowl and pour them into the sauce bowl. Mix until well combined. Set aside.
  4. Once the tofu is golden brown, pour the sauce into the skillet and cook until it thickens.
  5. Serve your teriyaki tofu immediately over some rice or cauliflower rice, or even with some veggie stir fry or vegetable tempura.
  6. Keep the leftovers of your teriyaki tofu recipe in an airtight container in the fridge for 5 to 7 days.


  • 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.


  • Serving Size: 1/4 of the recipe
  • Calories: 168
  • Sugar: 10 g
  • Sodium: 914 mg
  • Fat: 7.7 g
  • Saturated Fat: 1.4 g
  • Carbohydrates: 17.3 g
  • Fiber: 1.2 g
  • Protein: 9.3 g