teriyaki tofu

Seriously crispy and packed with flavor, this teriyaki tofu recipe is bound to convert ever tofu hater into a tofu lover. It's easy to make, perfect for buddha bowls, stir fries, and a simple dinner!

Crispy Baked Teriyaki Tofu

block extra firm tofu

cornstarch

soy sauce/tamari

tsp pepper

teriyaki sauce

preheat

Preheat the oven to 350 degrees Fahrenheit.

remove tofu

wrap tofu

Place it between two towels or a few paper towels and put a heavy object on top. (See notes for suggestions)

press tofu

Let the extra liquid press out of the tofu for ideally 30 minutes. 

cut tofu

Once pressed, cut the tofu into cubes and add to a bowl. 

season

Toss with the soy sauce, pepper and corn starch and make sure every piece is well coated. 

add to baking sheet

Add to a baking sheet lined with parchment paper. Try to make sure none of the tofu cubes are touching. This ensures they get nice and crispy and don&#039;t stick together.

bake

Bake for 35 minutes or until golden brown. 

prepare sauce

During the final 15-20 minutes of baking, prepare the sauce. Let it come to room temperature before adding to the tofu.

add sauce

When the tofu is done, transfer to a bowl and toss with the sauce, saving a bit to add to rice and veggies if desired.

serve

Serve with rice, broccoli, or veggies of choice.

This Teriyaki Tofu is easy to make with crispy tofu coated in a sticky sweet and savory homemade teriyaki sauce. Served over cauliflower rice with sautéed veggies for an easy and flavorful dinner that the whole family with love. Gluten-free, grain-free, low carb and vegan.

Teriyaki Tofu

unsweetened plant milk (, I used unsweetened almond milk)

apple cider vinegar (,

arrowroot starch

fine sea salt

black pepper

grain-free crackers

coconut aminos (,

tbsp apple cider vinegar

tbsp coconut nectar syrup

tsp toasted sesame oil

tsp ginger

garlic (, minced)

tbsp arrowroot starch (,

orange juice (, about half an orange)

water (, as needed to thin out sauce)

salt (,

green onion, freshly chopped parsley and toasted sesame seeds

Cauliflower rice (, zoodles or Jasmine rice if not grain-free)

Prepare Tofu: Tear or cut the tofu into 1-inch chunks. (Tearing the tofu makes them resemble chicken nuggets).

Make the Batter: Mix together all the ingredients for the batter. Toss the tofu into the batter. 

For an extra crispy coating: Dip each piece of tofu into a bowl of finely crushed crackers, making sure each piece is evenly coated.

Bake tofu in the oven: Preheat the oven to 400F. Line a large baking sheet with parchment paper. Bake for 22-25 minutes, or until golden and crispy, flipping each piece halfway through.

Air fry tofu: Add the tofu into the air fryer basket in a single layer, (you will have to cook batches). Air Fry at 375F for 15 minutes, or until golden and crispy, flipping halfway through.

Pan fry tofu: Heat 3 Tbsp avocado oil in a large nonstick skillet over medium-high heat. Once the pan is nice and hot, add tofu, in a single layer (you may have to cook in batches) and cook for 4-5 minutes on each side, until golden brown and crispy.

Cook tofu using your preferred method below:

Meanwhile, in a large pot or wok, whisk together all the ingredients for the sauce. Bring to a boil over medium-heat, allowing to boil for 1 minute. Once boiling, bring the heat down to medium and cook until the sauce is thick and glossy, about 2-3 minutes. Season with salt to taste and add more water, as needed to thin out sauce to desired consistency.

Coat tofu with sauce: Once the tofu and sauce are done, add the tofu to the pot and heat on medium. Use tongs or chopsticks to toss gently, until every piece is coated and heated through.

Serve with Rice &amp; Sesame Seeds: Remove from the heat, sprinkle with green onions, parsley, sesame seeds and serve with cauliflower rice, zucchini noodles, or Jasmine rice, if not grain-free.

Make sauce

Teriyaki tofu is the ultimate tofu dish made with tofu cut into cubes, dredged in cornstarch, and then fried in a pan for maximum crispiness. A homemade teriyaki sauce finishes this teriyaki tofu and is served over a bowl of rice.

Teriyaki Tofu Rice Bowl

firm tofu ((1 package, 400 grams))

cornstarch ((plus 2 teaspoons))

vegetable oil

ginger ((freshly grated))

onion ((thinly sliced))

mirin

soy sauce

brown sugar

sesame oil

water

scallion ((chopped, optional))

rice ((to serve))

Toasted sesame seeds ((optional))

Pat the tofu dry with a paper towel, and cut into 1-inch cubes. Add the ¼ cup of cornstarch to a shallow bowl, and dredge the tofu pieces until they all have a light coating of cornstarch. You’ll see the cornstarch getting absorbed by the moisture of the tofu––this is normal.

Heat the vegetable oil in a cast iron or nonstick pan over medium heat. Add the tofu pieces to the pan, and fry on all sides until golden. Remove the tofu from the pan and set aside.

Add the ginger to the pan, and cook for 1 minute until fragrant. Add the onions and stir-fry for 2-3 minutes. Then add the mirin, soy sauce, dark soy sauce, brown sugar, and sesame oil.

Bring the mixture to a simmer. Meanwhile, dissolve the remaining two teaspoons of cornstarch in 1/2 cup warm water. Add to the sauce and onions, along with the cooked tofu. Toss everything together for 1 minute, until the sauce has thickened and the tofu is coated in the sauce. Stir in the scallions.

Serve over steamed rice with some toasted sesame seeds if desired.

Step up your vegan meal prep game with this easy baked Teriyaki Tofu recipe! This tofu meal prep recipe holds up in the fridge all week long!

Teriyaki Tofu Meal Prep

soy sauce (tamari

rice vinegar

garlic,

ginger

For serving: brown rice, steamed broccoli, sesame seeds, green onions

Preheat oven to 375ºF

Cut the tofu into 1-inch cubes

and place on the baking sheet. Bake for 35 minutes, until crispy.

In a medium saucepan, add soy sauce, water, sugar, rice vinegar, sesame oil, garlic, and ginger; whisk to combine. Bring sauce to a boil, then reduce heat to low. Simmer for 5 minutes.

To a small bowl, add cornstarch and cold water. Whisk until smooth, making sure there are no lumps. Pour cornstarch slurry into the pot; whisk to combine. Simmer for 5 minutes, until sauce has thickened. Remove from heat.

Add baked tofu to teriyaki sauce

Serve

teriyaki tofu with brown rice and steamed broccoli.

Smoky, savory, sweet grilled teriyaki tofu skewers! Protein-packed and perfect for pairing with noodles or stir-fry. Just 9 ingredients required!

Grilled Teriyaki Tofu Skewers

coconut sugar ((or sub brown sugar))

garlic powder

½ tsp rice vinegar

arrowroot powder

tofu,

red onion,

Avocado oil

Sesame seeds

green onion

In a wide, shallow bowl or glass container, whisk together soy sauce or tamari, coconut sugar, garlic powder, rice vinegar, and sesame oil. Remove about 1/3 of the marinade (~2 ½ Tbsp if making the default number of servings) and reserve for making glaze.

Add the cubed tofu to the dish with the marinade, stir (or cover with a lid and shake) to coat well, cover, and let sit at room temperature for 30 minutes to marinate.

While the tofu is marinating, whisk together the arrowroot and a splash of water in a small saucepan, then add the reserved marinade. Bring to a simmer, whisking frequently until thickened to a glossy glaze — about 2-3 minutes. If it thickens too much, add a little water to thin. If it’s too thin, whisk more arrowroot with water, then add to the saucepan and cook to thicken.

Once the tofu has finished marinating, lightly oil a grill pan or grill grate and preheat to medium-high. Thread cubed tofu and red onion onto skewers, alternating with 1 piece of red onion in between each tofu cube and ending with a piece of red onion. There should be ~8 tofu cubes per skewer.

Next, grill! Make sure as many tofu cubes as possible are making contact with the pan, and turn every 3-4 minutes, until browned and beginning to char in spots — about 10-15 minutes.

Transfer to a serving plate, brush the reserved glaze over the tofu, and sprinkle with sesame seeds and sliced green onion (both optional). These skewers are delicious served with rice and steamed broccoli or alongside our Creamy Sesame Noodle Salad.

Leftover grilled tofu keeps stored in the refrigerator for 2-3 days.

https://www.youtube.com/watch?v=6lwZoG-jucU

Smoky, savory, sweet grilled teriyaki tofu skewers! Protein-packed and perfect for pairing with noodles or stir-fry. Just 9 ingredients required!

Full Recipe: https://minimalistbaker.com/grilled-teriyaki-tofu-skewers/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

Grilled Teriyaki Tofu Skewers | Minimalist Baker Recipes

This Teriyaki Tofu is a quick, incredibly flavorful, make-ahead dish! It&#039;s WAY better than takeout, and perfect for weeknight dinners. Enjoy this sweet and savory tofu recipe!

block extra firm tofu (pressed

sea salt and black pepper (about ¼ teaspoon each)

unrefined brown sugar or coconut sugar

sesame seeds

rice wine vinegar

scallion

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 Crispy Tofu

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&#39;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!

For the Teriyaki Sauce/Putting It All Together

https://mediavine-res.cloudinary.com/video/upload/t_original/v1647553856/hhoe85f2y4f5fcu9r99v.mp4

This Teriyaki Tofu is a quick, incredibly flavorful, make-ahead dish! It’s JUST as good as takeout, and perfect for weeknight dinners. Enjoy this sweet and savory tofu recipe!

Crispy Teriyaki Tofu

Teriyaki tofu is the most common tofu dish. It is simple to make, and the taste is controllable. 

starch

salt

onion

doubanjiang (chili bean paste)

middle-firm tofu (cut into 1-2cm cubes)

pork (minced)

Mix the pork with light soy sauce and marinate for 10 minutes.

Heat wok with oil, add tofu, water, light soy sauce, dark soy sauce, and doubanjiang and cook until boiling. Reduce the fire and cook until the water has reduced to half thickness.

Add the pork and continue to cook until the sauce has thickened.

Sprinkle starch water (Mix 1 tablespoon starch with 3 tablespoons water), green onion, salt, sesame oil. Transfer the tofu on a plate. Serve.

Crispy teriyaki tofu is a quick, delicious, and healthy meal that can be made in under 30 minutes! The tofu is pan fried until crispy perfection and coated in a sweet, aromatic, umami-packed teriyaki sauce.

oz medium firm tofu

ginger (grated)

garlic (minced)

sake

green onions (sliced)

Prepare the tofu. Drain the tofu by wrapping the tofu with a paper towel or tea towel and placing a plate or tray over the tofu for 20 minutes. This will drain the tofu of all the excess moisture. Make sure the weight is not too heavy so that it will break the tofu. Then cut the tofu into 1-inch cubes.

Coat the tofu. In a shallow bowl or tray, add the cornstarch and dredge the tofu pieces until all the sides are coated in cornstarch. Set aside.

Pan-fry the tofu. Heat a medium skillet on medium-high heat. Once the pan is hot, add the oil and the tofu cubes and fry on all sides until golden brown and crispy about 5-6 minutes. Remove the tofu and place it on a paper towel-lined tray.

Make teriyaki sauce. Heat the same medium skillet on medium heat. Once the pan is hot, add 1 tablespoon of vegetable oil and ginger, and garlic. Saute for 1 minute until lightly browned and fragrant. Then add the soy sauce, mirin, sake, and brown sugar. Bring the mixture to a simmer.

Thicken the teriyaki sauce. In a small bowl, mix together 2 teaspoons of cornstarch with 2 teaspoons of water until dissolved. Then add the cornstarch slurry to the teriyaki sauce and mix for 30 seconds until the sauce has thickened. Turn off the heat and add the sesame oil and tofu. Toss everything together for 1 minute until the tofu is thoroughly coated.

Serve. Serve the tofu over steamed rice, topped with toasted sesame seeds and sliced scallions.

Make your weeknight dinner easy with this One-Pot Teriyaki Tofu and Rice. It&#x27;s a delicious blend of tofu, vegetables, and homemade Teriyaki sauce with minimal fuss and mess. Vegan &amp; Gluten-Free! 

One-Pot Teriyaki Tofu and Rice

olive oil

tsp salt

garlic, (minced)

ginger,

white rice

broccoli, (chopped)

carrots, (thinly sliced)

red bell pepper, (seeded and chopped)

maple syrup

pineapple juice

Sriracha chili sauce

green onions

In a large skillet with a tight-fitting lid, heat up olive oil over medium heat. Add cubed tofu and sauté for 5-7 minutes, stirring occasionally, until the tofu is lightly brown on all sides. Stir in the garlic and ginger and sauté for an additional 30 seconds.

Add the rice along with 2 cups of water. Bring to a boil, cover, and reduce heat to low. Simmer for 20 minutes, until all the water has absorbed and the rice is cooked all the way through.

While the rice cooks, chop your vegetables. Combine the soy sauce, maple syrup, pineapple juice, and chili sauce in a liquid measuring cup. In a small bowl make a slurry with the tablespoon of cornstarch and 1/4 cup of water. Set aside.

Once the rice is done, stir in the vegetables. Pour in the sauce over the rice mixture, stirring so that the rice/vegetable mixture is evenly hydrated. Add the cornstarch slurry and increase the heat to medium-high, bringing the sauce to a light boil. Boil, while stirring, until the sauce thickens. Remove from heat.

Serve with extra hot sauce and chopped green onions.

Teriyaki Tofu is made with crispy tofu tossed in a wholesome, sticky teriyaki sauce. Serve over rice with veggies for the ultimate plant-based meal. Gluten-free, grain-free option.

30-Minute Teriyaki Tofu

block extra firm tofu (pressed)

avocado oil or another high-heat cooking oil

mirin (sweet rice cooking wine)

brown sugar or coconut sugar

garlic (crushed (or 1/4 teaspoon garlic powder))

ginger (finely grated*)

onions

Serving suggestions: cooked rice (steamed vegetables, etc)

Prep: Preheat the oven to 425F and line a baking sheet with a silicone mat or parchment paper. Tear the tofu into bite-sized chunks for a more meat-like shape and texture, or cut into small cubes.

Tofu: Add the tofu to a medium bowl and add in the oil and soy sauce. Toss with a spatula until evenly coated, then sprinkle the cornstarch on top and toss again. Transfer to a baking sheet and spread out the tofu pieces so they aren’t touching. Bake on the top rack of the oven for 30 minutes, flipping the tofu halfway through.

Sauce: Whisk the water, soy sauce, mirin, sugar, and cornstarch together in a small bowl. Set aside.

Teriyaki Sauce: Warm the sesame oil in a large sauté pan over medium heat. Add the garlic and ginger and sauté for 30 to 60 seconds, until fragrant. Stir the sauce again to make sure the cornstarch is dissolved, then pour it into the pan. Bring to a simmer and cook for an additional 5 to 7 minutes, stirring occasionally, until the sauce has thickened to your liking. If the sauce gets too thick you can thin it out with additional water.

Final Touches: Turn the heat to low, then stir in the baked tofu, sesame seeds, and green onion. Taste the sauce and add more soy sauce to taste, if necessary. Divide the tofu between serving bowls and serve warm, with vegetables and rice or as desired. Leftovers will keep in the fridge for up to 5 days.

This pineapple teriyaki tofu and vegetable stir fry is a filling, tasty, protein-packed vegan dinner. The homemade pineapple teriyaki glaze only takes a few minutes to whip up for a quick, 30 minute weeknight meal.

Top 12 teriyaki tofu recipes from across the web

The most viewed teriyaki tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crispy Baked Teriyaki Tofu

Teriyaki Tofu

Teriyaki Tofu Rice Bowl

Teriyaki Tofu Meal Prep

Grilled Teriyaki Tofu Skewers

Teriyaki Tofu

Teriyaki Tofu

Teriyaki Tofu

One-Pot Teriyaki Tofu and Rice

30-Minute Teriyaki Tofu

Pineapple Teriyaki Tofu

Easy Teriyaki Tofu

Top 12 teriyaki tofu recipes from across the web

The most viewed teriyaki tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Baked Teriyaki Tofu

Teriyaki Tofu

Teriyaki Tofu Rice Bowl

Teriyaki Tofu Meal Prep

Grilled Teriyaki Tofu Skewers

Teriyaki Tofu

Teriyaki Tofu

Teriyaki Tofu

One-Pot Teriyaki Tofu and Rice

30-Minute Teriyaki Tofu

Pineapple Teriyaki Tofu

Easy Teriyaki Tofu

The most viewed teriyaki tofu recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine