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Teriyaki tofu with broccoli and white rice.

Teriyaki Tofu

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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!
Course Dinner
Cuisine Asian
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 servings
Calories 190
Author Jessica Hylton

Ingredients

For the Crispy Tofu

  • 1 16- ounce block extra firm tofu pressed for at least 30 minutes and chopped or triangle
  • 2 teaspoons light soy sauce or liquid aminos
  • ½ teaspoon garlic powder
  • pinch sea salt and black pepper about ¼ teaspoon each
  • 2 teaspoons cornstarch
  • 2 teaspoons sesame or regular oil

Teriyaki Sauce Ingredients

  • ¼ cup light soy sauce or liquid aminos
  • ¼ cup raw unrefined brown sugar or coconut sugar
  • 1 teaspoon cornstarch + 1 teaspoon water stirred together
  • ½ teaspoon ground ginger
  • 2 teaspoons sesame seeds
  • 1 tablespoon rice wine vinegar
  • ¼ cup water
  • chopped scallion to garnish

Instructions

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!

Video

Notes

This recipe is gluten free and vegan.

Nutrition

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