This crispy Teriyaki Tofu has a sticky homemade sauce and comes together in about 40 minutes. It's a flavorful tofu recipe that can be added to bowls, stir frys, tacos, and more! Perfect for beginners and sharing with non-vegan friends!
Whenever I've ordered Tofu Teriyaki at a restaurant, I'm always disappointed to get bland squares of spongey tofu with a thin, watery sauce that won't stick. So when developing this recipe I wanted to be sure to get crunchy tofu with a chewy texture, and a flavorful sticky sauce that clings to the tofu. And boy did I ever hit the target on this one!
Cornstarch helps get the tofu chunks nice and crispy. While that's baking in the oven, whisk together the ingredients for this simple, flavorful, and delicious homemade teriyaki sauce. Then toss the cooked tofu chunks in the sauce and that's it!
In just 40 minutes you can have a drool-worthy teriyaki tofu that's better than takeout. Not only is this dish delicious, but it's oil-free and low in calories. Because of the meaty texture of the tofu, it's also a perfect dish for sharing with omnivores or for people who are new to plant-based eating.
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You'll love this teriyaki tofu recipe because it's:
- Simple & Delicious
- Quick & Easy
- Vegan/Vegetarian
- Easy to make gluten-free
- Kid-friendly
- WFPB & Oil-Free
- Perfect for adding to Tofu Teriyaki Bowls and more!
Can this be gluten-free?
Yes! Since most soy sauce has gluten, you'll want to choose a gluten-free soy sauce or tamari. Also, be sure to check that your cornstarch doesn't contain any fillers.
Can I make it in the air fryer?
You can definitely make the tofu in the air fryer! Just prepare as directed and cook the tofu in the air fryer for 10 to 15 minutes at 400F/200C. For full air fryer instructions, check out Air Fryer Teriyaki Tofu on my sister site Air Fryer Veg.
Ingredient notes
- super firm tofu: This comes vacuum sealed and doesn't need to be pressed. If you can't find it, substitute with extra-firm tofu that has been pressed for 20 to 30 minutes (this freeze/thaw method will help give an even more meaty texture).
- cornstarch: This will not only help make the tofu crispy and crunchy, but it will also help thicken the teriyaki sauce.
- water
- soy sauce: For earthy saltiness.
- maple syrup: For sweetness.
- mirin or rice vinegar: Mirin adds a little depth to the sweetness of the sauce, but I've also made this with rice vinegar and it still tastes great!
- fresh ginger: I love fresh ginger, but I've tested this recipe with powdered ginger and it works out fine.
- garlic: As with the ginger, fresh garlic has more flavor, but granulated garlic will do in a pinch.
- Plus a little more cornstarch and water to make a cornstarch slurry
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
- Preheat the oven to 425F (220C).
- Break the tofu into craggy, uneven chunks and add them to a mixing bowl.
Sprinkle 1 tablespoon of cornstarch over the top. Gently mix to combine. Repeat this step 2 more times until you have used 3 tablespoons of cornstarch.
Transfer the tofu to a lined baking sheet. (Don't worry if there are some little tofu crumbles. Later when you mix the tofu with the sauce they will stick to the larger tofu chunks and add extra crunch!)
Bake for 30 minutes.
- While the tofu is baking, make any other sides (rice, veggies, etc). 10 minutes before the tofu is done, make the sauce. Add the water, soy sauce, maple syrup, mirin or rice vinegar, garlic, and ginger, to a mixing bowl. Whisk to combine. Set aside.
- In another bowl whisk together 1 tablespoon of cornstarch and 2 tablespoons of water. Set aside.
- Add the sauce to a skillet and cook over medium heat until it begins to simmer.
- Whisk in the cornstarch slurry and continue to cook over medium heat, stirring as needed, until the sauce thickens. Remove from the heat.
When the tofu is done, remove it from the oven and add it to the skillet. Gently fold and mix until the tofu is completely coated with the sauce
Garnish with sesame seeds and green onion (optional). Serve with rice, veggies, or whatever you like. Enjoy!
Hint: Because the sauce is sticky and the tofu is craggy, you might have to mix for a minute or two to fully coat all of the tofu. If the sauce becomes too thick, add a table of water to the skillet to loosen the sauce.
Variations
Here are a few variations or similar recipes you might like:
- Spicy - add chili pepper flakes or Sriracha sauce. You could also try this General Tso's Tofu, which has a similar flavor but kicks up the spice.
- Orange - add ⅓ cup of orange juice to the sauce or follow this recipe for Orange Tofu.
Equipment
For this recipe, you'll need a large mixing bowl, a small bowl, and a skillet. A whisk is helpful for getting a clump-free sauce, but a fork or wooden spoon will do in a pinch. I like to use a microplane to grate the garlic and ginger, but you can also mince it by hand or buy pre-minced.
All of my favorite products and kitchen tools can be found in my Amazon shop.
How to serve
There are several ways to serve teriyaki tofu. Add it to a stir fry, teriyaki tacos, or as a stand-alone main dish.
Or make a crispy teriyaki tofu bowl with rice and veggies like steamed broccoli, air fryer broccoli, frozen air fryer green beans, or sweet & spicy Brussels sprouts.
Storage
Store any leftovers in the refrigerator for up to 5 days.
Top tip
Don't worry if there are some little crumbles when you add the tofu to the baking sheet. Later when you mix the tofu with the teriyaki sauce they will stick to the larger tofu chunks and add extra crunch!
More vegan Asian-inspired recipes
📖 Recipe
Teriyaki Tofu
Equipment
Ingredients
For the Tofu
- 14 oz super firm tofu
- 3 tablespoons cornstarch
For the Sauce
- ¼ cup water
- ¼ cup soy sauce
- ¼ cup maple syrup
- 1 tablespoon mirin or rice vinegar
- 1 tablespoon fresh grated ginger (about 1 inch or a thumb-sized piece)
- 2 cloves garlic
Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Optional Garnish
- sesame seeds
- chopped green onion
Instructions
Make the Tofu
- Preheat the oven to 425F (220C).
- Break the tofu into craggy, uneven chunks and add them to a mixing bowl.
- Sprinkle 1 tablespoon of cornstarch over the top. Gently mix to combine. Repeat this step 2 more times until you have used 3 tablespoons of cornstarch.
- Transfer the tofu to a lined baking sheet and bake for 30 minutes.
Make the Sauce
- While the tofu is baking, make any other sides (rice, veggies, etc). 10 minutes before the tofu is done, make the sauce. Add the water, soy sauce, maple syrup, mirin or rice vinegar, garlic, and ginger, to a mixing bowl. Whisk to combine. Set aside.
- In another bowl whisk together 1 tablespoon of cornstarch and 2 tablespoons of water. Set aside.
- Add the sauce to a skillet and cook over medium heat until it begins to simmer.
- Whisk in the cornstarch slurry and continue to cook over medium heat, stirring as needed, until the sauce thickens. Remove from the heat.
- When the tofu is done, remove it from the oven and add it to the skillet. Gently fold and mix until the tofu is completely coated with the sauce.
- Garnish with sesame seeds and green onion (optional). Serve with rice, veggies, or whatever you like. Enjoy!
Notes
- This recipe calls for Super Firm Tofu, which comes vacuum sealed and pre-pressed. If you are using regular or extra firm tofu, you will need to press it first for 15 to 20 minutes.
Nutrition
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