teriyaki tofu recipe

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.

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

water

brown sugar

rice vinegar

sesame oil

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.

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.

Teriyaki Tofu

oz medium firm tofu

vegetable oil

ginger (grated)

garlic (minced)

soy sauce

mirin

sake

sesame seeds

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.

This crispy tofu with a pineapple glaze is one of our favorite hands-off meal prep recipes. It’s perfect served over rice with chopped red onion, grilled pineapple chunks, and a spicy teriyaki mayo sauce. Frozen and thawed tofu is marinated, slow baked, and dipped in a glistening reduction of pineapple juice. This plant-based baked tofu recipe is sure to become a repeat recipe in your house just like it has ours!

Pineapple Teriyaki Tofu Recipe

(16-oz) block extra-firm tofu

Tbsp toasted sesame oil

olive oil

chicken bouillon powder

Tbsp teriyaki sauce

garlic

Tbsp minced red onion

pineapple juice

First, freeze and defrost your tofu. Place the...

First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.

When the tofu is thawed, squeeze it gently...

When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

Place your tofu on a cutting board and...

Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half.

Mix all the ingredients for the marinade and...

Mix all the ingredients for the marinade and pour this over your tofu cutlets, making sure they are all nice and coated.

Place them in your fridge for at least...

Place them in your fridge for at least an hour or overnight.

When you’re ready to bake your cutlets, preheat...

When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil. Place the cutlets on this baking sheet, about an inch or so apart. Bake at 350F for 40 minutes, flipping them halfway through. 

While the cutlets are cooking,  make your pineapple...

While the cutlets are cooking,  make your pineapple reduction by bringing the pineapple juice to a boil on the stove. Once boiling, remove the cover and turn the heat to medium low. Let cook for 20-30 minutes, stirring occasionally, to reduce it by at least half and turn into viscous syrupy liquid.

Before serving, place your cooked cutlets in a...

Before serving, place your cooked cutlets in a bowl and drizzle on the pineapple reduction. Toss gently to coat. Alternatively, you can just brush each cutlet with the pineapple reduction before serving.

Serve in a big salad, bowl with rice...

Serve in a big salad, bowl with rice and pineapple salsa, or as a sandwich with spicy teriryaki mayo. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!

https://mediavine-res.cloudinary.com/video/upload/indoiw60up8guokireba.mp4

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Crispy Baked Teriyaki Tofu

Teriyaki Tofu Meal Prep

Teriyaki Tofu

Pineapple Teriyaki Tofu Recipe

Top 4 teriyaki tofu recipe recipes from across the web

The most viewed teriyaki tofu recipe 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 Meal Prep

Teriyaki Tofu

Pineapple Teriyaki Tofu Recipe

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