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!
Ingredients
For the Crispy Tofu
- 1 (16 ounce) block extra firm tofu pressed for at least 30 minutes and chopped or triangle
- 1 Tablespoon light soy sauce or liquid aminos or more if desired
- 1 teaspoon garlic powder
- pinch sea salt and black pepper about ¼ teaspoon each
- 2 teaspoons cornstarch Or more if you want it extra crispy
- 2 teaspoons sesame oil or regular oil
Teriyaki Sauce Ingredients
- ¼ cup light soy sauce or liquid aminos
- ¼ cup raw unrefined brown sugar or preferred sugar
- 2 teaspoons cornstarch + 2 teaspoons water stirred together separately to avoid clumping
- ½ teaspoon ground ginger or 1 tablespoon grated ginger
- ½ teaspoon garlic powder
- 2 teaspoons sesame seeds
- 1 tablespoon rice wine vinegar
- ¼ cup water or pineapple juice
- 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. Let the sauce cool for at least 5 minutes or more to preserve the crispiness of the tofu. I recommend making the sauce while the tofu cooks so it has time to cool and doesn't and to your prep time.
- Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the sauce for another 2-3 minutes to soak it all in.
- 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