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 broccoli and white rice.

Teriyaki Tofu

This Teriyaki Tofu is a quick, incredibly flavorful, make-ahead dish! It's WAY better than takeout, and perfect for weeknight dinners. Enjoy this sweet and savory tofu recipe!
by: Jessica in the Kitchen
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 servings
Course Dinner
Cuisine Asian

For the Crispy Tofu

  • 16 oz block of extra-firm tofu pressed for at least 30 minutes and chopped into cubes or triangles
  • 2 tsp light soy sauce or liquid aminos
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 2 tsp cornstarch
  • 2 tsp sesame oil or regular oil

For the Teriyaki Sauce

  • ¼ cup light soy sauce or liquid aminos
  • ¼ cup raw, unrefined brown sugar or coconut sugar
  • 1 tsp cornstarch plus 1 tsp water, stirred together
  • ½ tsp ground ginger
  • 2 tsp sesame seeds
  • 1 tbsp rice wine vinegar
  • ¼ cup water
  • chopped scallions for 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!
This recipe is gluten free and vegan.


Calories: 190kcal | Carbohydrates: 19g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 1133mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 168mg | Iron: 2mg
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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