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!
2teaspoonssesame oil or stir-fry oilfor pan-frying tofu only
1 12.3ouncesblock pressed extra-firm tofucubed into 1-inch pieces
1/4cupsoy sauce/liquid aminos
2tablespoonsraw unrefined brown sugar
1tablespoonrice wine vinegar
1teaspoonsesame oil or stir-fry oil
2teaspoonssesame oil or stir-fry oilfor 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!