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Tofu Teriyaki Recipe

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4.1 from 85 reviews

This Tofu Teriyaki recipe features crispy, golden cubes of extra firm tofu coated in a savory and slightly sweet homemade teriyaki sauce. Perfect as a quick and flavorful vegan main dish, it pairs wonderfully with steamed white rice and your favorite vegetables like broccoli. The tofu is lightly coated with cornstarch and pan-fried until crisp, then simmered in a rich teriyaki glaze made from soy sauce, mirin, rice vinegar, and brown sugar, infused with garlic, ginger, and scallions for an authentic Asian-inspired meal.

  • Total Time: 35 minutes
  • Yield: 3-4 servings

Ingredients

Tofu

  • 14 ounces extra firm tofu, pressed and sliced into 1″ cubes
  • 1 tablespoon vegetable or canola oil
  • 1 tablespoon cornstarch
  • 1/2 teaspoon fine kosher salt
  • Black pepper to taste

Teriyaki Sauce

  • 1 1/2 tablespoons vegetable or sesame oil
  • 1/3 cup finely chopped scallions, divided
  • 2 teaspoons minced or grated garlic
  • 1 1/2 teaspoons fresh grated or minced ginger
  • 1/2 cup water
  • 1/3 cup low sodium soy sauce or tamari
  • 2 tablespoons mirin
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons brown sugar
  • 1 1/2 tablespoon cornstarch
  • 1 1/2 teaspoon white sesame seeds

For Serving

  • White rice
  • Steamed broccoli or another vegetable of choice

Instructions

  1. Press and Prepare Tofu: Begin by pressing the extra firm tofu to remove excess moisture, then slice it into 1-inch cubes to ensure even cooking and maximum crispiness.
  2. Coat Tofu: In a medium bowl, sprinkle 1 tablespoon cornstarch, 1/2 teaspoon kosher salt, and black pepper over the tofu cubes. Toss gently to coat all sides evenly with the cornstarch mixture.
  3. Pan-Fry Tofu: Heat 1 tablespoon of vegetable or canola oil in a large non-stick skillet over medium-high heat. Add the coated tofu cubes in a single layer without overcrowding. Cook for about 3-4 minutes on each side until all sides are golden brown and crispy. Remove tofu from skillet and set aside.
  4. Prepare Teriyaki Sauce Base: In the same skillet, add 1 1/2 tablespoons vegetable or sesame oil and sauté 1/3 cup of chopped scallions, 2 teaspoons minced garlic, and 1 1/2 teaspoons grated ginger over medium heat until fragrant, about 1-2 minutes.
  5. Mix Sauce Ingredients: Add 1/2 cup water, 1/3 cup low sodium soy sauce or tamari, 2 tablespoons mirin, 2 tablespoons rice wine vinegar, and 2 tablespoons brown sugar to the skillet. Stir well to combine and bring to a gentle simmer.
  6. Thicken Sauce: In a small bowl, mix 1 1/2 tablespoons cornstarch with a little cold water to create a slurry. Slowly whisk the slurry into the simmering sauce, stirring continuously until the sauce thickens to a glossy glaze, which should take about 2-3 minutes.
  7. Toss Tofu in Sauce: Return the crispy tofu cubes to the skillet and gently toss to coat them fully in the teriyaki sauce. Cook for an additional 1-2 minutes to allow flavors to meld.
  8. Garnish and Serve: Sprinkle 1 1/2 teaspoons white sesame seeds and the remaining chopped scallions over the tofu. Serve hot with steamed white rice and your choice of steamed vegetables like broccoli for a complete meal.

Notes

  • Pressing the tofu removes excess water and helps it achieve a crispier texture when pan-fried.
  • Use low sodium soy sauce or tamari to control the saltiness of the dish.
  • For a gluten-free version, ensure tamari is gluten-free and use gluten-free mirin or omit it.
  • If you prefer a sweeter teriyaki, adjust the brown sugar to taste.
  • Leftover tofu teriyaki keeps well in the refrigerator for up to 3 days and can be reheated in a skillet or microwave.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Japanese
  • Diet: Vegan

Find it online: https://allyumcooks.com/tofu-teriyaki-recipe/