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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.
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.
Our hand-cut tofu is fried then stir-fried in our house-made sauce and piled onto white rice, brown rice, fried rice or noodles and stir-fried veggies.
Drain the firm or extra tofu from its package and pat it dry with paper towels to remove excess moisture. Tip: We don't find it necessary to press tofu, but if you like, you can do so.
Just as you can caramelize vegetables by roasting them in the oven, the same is possible for tofu. Start by pressing your tofu to remove the water. Then, toss pressed tofu pieces in a marinade made with a combination of oil, soy sauce, sweetener, and other flavorings of your choosing, such as garlic and ginger.
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.
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.
Overcooked tofu is rubbery and dry (not great). In my experience, newbies to eating tofu prefer a firmer tofu texture (well done) at first. To achieve that, cook the tofu for a few extra minutes or cut it into smaller tofu cubes which creates a firmer, meaty texture.
For the best texture, press the tofu using a tofu press or cast-iron skillet for 20 to 30 minutes. If you're short on time, just drain the tofu and gently press it in a kitchen towel or paper towels over the sink. The tofu won't be as firm this way, but it will still be delicious!
Due to its high water content, tofu takes up little oil during preparation. To get a crispy crust when pan-frying, you therefore have to use a generous amount of oil. Marinades with a little sugar, honey or syrup not only provide flavour but also ensure a crispy crust as the sugars caramelize when heated.
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.
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. It takes on a chewier, firmer texture, which makes it super satisfying to eat and less likely to fall apart.
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.
If you're new to a plant-based diet you may think you don't like tofu, but chances are it's just been prepared wrong. In reality, plain tofu is not very flavorful at all (but that's the great thing about it!). Tofu, like chicken and these other mild-flavored meats, is a great vehicle for flavor.
If your crispy tofu isn't getting crispy, it could be because there is too much moisture in the tofu. Another issue could be the oil isn't hot enough to fry the tofu. Or you forgot to add the corn flour. These three reasons can cause your tofu to be soggy or not crisp up as much as you'd like.
Your tofu needs to soak for about 15 minutes. Put your timer on and go put your feet up. This salt water soak may seem counterintuitive but it actually helps draw the moisture out of the tofu. After the tofu's done soaking, drain off the salt water and pat the tofu dry with a tea towel.
Considering that we often cut tofu into bite-size pieces with greater surface area (thus creating more points of entry for marinade), marinating can have a profound impact, seasoning the tofu not only at the surface but also deep inside.
Why Marinate Tofu? It comes down to flavor. You can absolutely do a quick toss in your favorite sauce when you're in a time crunch. However, when you marinate tofu for longer, more flavor will have the opportunity to really penetrate into the tofu and give your dish more flavor.
It draws out excess water from the tofu for a crispier crust. Plus, it has the added benefit of seasoning the tofu by osmosis as the salty solution displaces the unseasoned water content inside. The tofu does not become overly salty if you remove it after 15 minutes.
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Introduction: My name is Cheryll Lueilwitz, I am a sparkling, clean, super, lucky, joyous, outstanding, lucky person who loves writing and wants to share my knowledge and understanding with you.
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