Teriyaki Tofu – Better Than Takeout!

By Jessica Hylton - - Updated

This Teriyaki Tofu is a quick, incredibly flavourful, make ahead dish! It’s WAY better than takeout and perfect for weeknight dinners.

Teriyaki Tofu on a bed of rice with a glass of water in the background.

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.

Teriyaki tofu on a white plate with a bed of rice.

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.

Top down shot of teriyaki tofu on white plates.

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.

Two plates of teriyaki tofu on a table with soy sauce on the side.

Instagram Jessica in the Kitchen If you try this Teriyaki Tofu, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen!



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This Crispy Teriyaki Tofu is a quick, incredibly flavourful, make ahead dish! It's WAY better than takeout and perfect for weeknight dinners.
Teriyaki tofu with rice on a white plate.

Teriyaki Tofu

This Teriyaki Tofu is a quick, incredibly flavourful, make ahead dish! It’s WAY better than takeout and perfect for weeknight dinners.
by: Jessica in the Kitchen
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 servings
Course Dinner
Cuisine Asian
  • 2 teaspoons sesame oil or stir-fry oil for pan-frying tofu only
  • 1 12.3 ounces block pressed extra-firm tofu cubed into 1-inch pieces
  • 1/4 cup soy sauce/liquid aminos
  • 2 tablespoons raw unrefined brown sugar
  • 1/2 teaspoon cornstarch
  • 1 teaspoon ground ginger
  • 2 teaspoons sesame seeds
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil or stir-fry oil
  • 2 teaspoons sesame oil or stir-fry oil for pan-frying tofu after marinaded


  • In a pan over high heat, heat 2 teaspoons of the sesame oil or stir-fry oil.
  • Add the tofu and sear on all sides, cooking for about 5 minutes until all sides are crispy. Set aside.
  • In a medium bowl, whisk together all marinade ingredients: soy sauce/liquid aminos, raw unrefined brown sugar, cornstarch, ground ginger, only 1 teaspoon sesame seeds, rice wine vinegar and only 1 teaspoon sesame oil or stir fry oil.
  • Add the marinade and tofu in a zipped plastic bag, shake together and marinade for at least 30 minutes on the counter, but preferable overnight in the fridge. You can leave the tofu in the marinade for at least 2 days in your fridge to prepare ahead of time.
  • In a pan over medium high heat, heat the last 2 teaspoons of sesame oil or stir-fry oil. Add the tofu and marinade into the pan. Heat the tofu until hot and cooked through, about 10 minutes, and until sauce begins to thicken up, stirring occasionally. Remove from heat.
  • Sprinkle the remainder sesame seeds over the tofu and serve with hot rice. Enjoy!


Calories: 152kcal | Carbohydrates: 9g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 952mg | Fiber: 1g | Sugar: 6g | Calcium: 133mg | Iron: 1mg
by Jessica

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Recipe Rating


  1. Greg says:

    Crispy? I am not getting how it would be…

  2. Meghan says:

    5 stars
    One of the best tofu recipes I’ve made, thanks!! Had to substitute a few marinade ingredients according to what I had on hand. I ended up using liquid aminos, honey, ginger & turmeric tea, powdered ginger and garlic and red wine vinegar. I sauteed fresh garlic, ginger and carrot in the leftover oil from frying tofu then threw in lots of broccoli with the tofu and sauce. Served over rice. Wish I had some cilantro and lime on hand. It was great and I can’t wait to try more of your recipes 🙂

    • Gavin | Jessica in the Kitchen says:

      Awesome Meghan thanks so much for the kind words. I love that you were able to use what you had on hand and use this recipe as a guide! Thank you for reading!

  3. Suzanne Johansson says:

    5 stars
    Your Teryaki Tofu recipe is fantastic Jessica! Thank you for sharing it.
    Best wishes,

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Suzanne! We really appreciate the feedback. We hope you have a great day!

  4. David says:

    Great recipe. Used the teriyaki tofu in a stir fry. Delicious.

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re so happy you enjoyed it David! Thanks so much for reading!


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