This Teriyaki Tofu is a quick, incredibly flavourful, make ahead dish! It’s WAY better than takeout and perfect for weeknight dinners.
Do you ever have one of those nights where you are just way too tired to make any kind of lengthy dinner? Oh wait, does that happen pretty often? I’m raising my hand too. Just when you’re ready to order takeout or settle for cereal, in steps this Teriyaki Tofu. Easily marinated from up to two days before, all you need to do is heat it all up in a pot until cooked through straight out of the fridge. Quick, easy and perfect weeknight dinner.
Tofu is an ingredient that I love to experiment with. I always ensure that I get GMO-free, extra-firm silky tofu when I’m making dinner recipes. It’s great for absorbing flavours, it’s sturdy in a pot, and tastes great. Tofu is great for adding protein to a dish and also pretty affordable. I always recommend pressing tofu to remove the water from it to get the best quality tofu for your dish.
My favourite part about this dish is the flavour profile from the Teriyaki Tofu marinade. I’m talking soy sauce or liquid aminos, crushed red peppers, raw unrefined sugar, ginger and rice wine vinegar. Add the teriyaki to the mix and you can marinade it for at least 20 minutes, and up to 2 days. This means you can meal prep on a Sunday night, then on Monday you can come home to a delicious, quick home cooked meal that matches up perfectly to your favourite takeout dish.
If you try this Teriyaki Tofu, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen!
16ozblock of extra-firm tofupressed for at least 30 minutes and chopped into cubes or triangles
2tsplight soy sauceor liquid aminos
2tspsesame oilor regular oil
For the Teriyaki Sauce
¼cuplight soy sauceor liquid aminos
¼cupraw, unrefined brown sugaror coconut sugar
1tspcornstarchplus 1 tsp water, stirred together
1tbsprice wine vinegar
chopped scallionsfor garnish
For the Crispy Tofu
In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper, and cornstarch, and toss to thoroughly combine.
Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
For the Teriyaki Sauce/Putting It All Together
In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn't thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
Turn the heat off. Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the hot sauce for another 2-3 minutes.
Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!