Crispy, salty, sweet and sour sticky Teriyaki Tofu with flavorful ingredients. This comforting Asian weeknight dinner is very tasty and much healthier than take-out! The recipe is vegan, gluten-free, low-fat, and easy to make.
After posting the recipe for my Kung Pao Cauliflower, I was asked to make a similar version with tofu and, of course, I did. However, I left out the red pepper flakes to make the sauce less spicy and added a little more maple syrup. This flavorful sweet and sour sauce with notes of ginger and garlic will make your taste buds happy.
Most people think that tofu is boring because it tastes bland. And yes, it does taste boring without a marinade or a flavorful sauce. That’s why you should give this teriyaki tofu a try.
The recipe is for all eaters, no matter if you are vegan, vegetarian, or a meat-eater. Everyone is welcome to try this delicious dish which contains simple ingredients that you probably already have at home:
- Firm tofu – I recommend pressing it for at least 15 minutes beforehand (see information below)
- Cornstarch – You can use arrowroot flour or potato starch instead
- Spices – I used onion powder, garlic powder, black pepper, and salt
- Maple syrup – Maple glazed tofu is my favorite, however, you can use a different sweetener of choice
- Fresh ginger – Don’t skip! This makes the sauce very flavorful. Plus it’s very healthy
- Fresh garlic – Also adds an incredible flavor and has many health benefits
- Soy sauce – I use gluten-free but you can use tamari or coconut aminos
- Lemon juice – You can totally use rice vinegar instead
- Rice noodles – Feel free to serve the sticky tofu with cooked rice
You will also need cooking spray, fresh chives (or spring onion), sesame seeds, and fried veggies of choice (I used pepper).
All ingredients and measurements can be found in the recipe card below!
How To Make Sticky Teriyaki Tofu?
I baked the tofu in the oven to make it super crispy, however, you can fry it in a pan instead. You will probably need more oil (otherwise it won’t get as crispy) but it takes less time than the oven-method. The preparation in the oven is more convenient though. It’s your choice.
Check the step-by-step process shots below!
STEP 1: As mentioned before, I recommend pressing the tofu (see below “How to press tofu”). You can do it overnight or in the morning. 15 minutes is the minimum though. Afterward, cut it into bite-sized pieces.
STEP 2: Combine the cornstarch, onion powder, garlic powder, black pepper, and salt in a bowl. Add the tofu and carefully stir to coat it from all sides.
STEP 3: Transfer the tofu to a lined baking sheet and spray it with cooking spray. Bake in the oven at 400 degrees F (200 degrees C) for about 25-30 minutes, flipping halfway through. Meanwhile, cook rice or rice noodles and fry veggies of choice, if using.
STEP 4: Making the sauce takes only a few minutes. Simply add maple syrup into a saucepan, stir in the ginger and garlic. Also add soy sauce, water, and lemon juice, stir and bring to a simmer.
STEP 5: Mix cornstarch with 2 tbsp water in a small bowl and add it to the saucepan. Let simmer for a few minutes until thickened.
STEP 6: Add the baked tofu and stir to cover the tofu with the sauce from all sides. Serve with cooked rice noodles or rice. Top with fried veggies, sesame seeds, and chives.
How To Press Tofu?
The easiest thing would be to use a tofu press, however, you can also use a different method if you don’t have a tofu press. Put the tofu on a plate with a layer of paper towels. Add another layer of paper towels on top of the tofu block and place another plate or a cutting board on top. Finally, put something heavy on top, for example, 1-2 books or an iron cast skillet. Press for at least 15 minutes, preferably longer.
Helpful Tips And Variations
Use veggies of choice: I used peppers because they pair well with this sweet and sour sticky tofu, however, you can use other veggies of choice, for example, broccoli.
Air fryer option: Fry the tofu in the air fryer instead of the oven. Or, as mentioned before, use a frying pan and fry it in oil until crispy from all sides.
Use cauliflower instead of tofu: If you can’t eat tofu because of a soy allergy, I would recommend using cauliflower instead. Simply substitute coconut aminos for soy sauce.
Freeze leftover sauce: You can double the sauce recipe and freeze leftovers! The teriyaki sauce not only tastes great over tofu but also over roasted veggies!
This Sticky Tofu Is:
- Salty, sweet and sour
- Easy to make
- Perfect as weeknight dinner or side dish
Should you give this Japanese teriyaki tofu a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see it! 🙂
Do you love flavorful vegan dinner recipes? Then make sure to also check out my other delicious recipes:
Sticky Teriyaki Tofu
For The Tofu
For The Sauce
- Cooked rice noodles or rice
- Fried veggies of choice optional
- Cooking spray
- Fresh chives chopped
- Sesame seeds
- Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a baking sheet with parchment paper.
- Press tofu for at least 15 minutes (read the blog post above to find out how to press it without a tofu press), then cut into 1-inch (2 1/2 cm) pieces.
- Put the cornstarch, onion powder, garlic powder, black pepper, and salt to a bowl and stir. Add the tofu and carefully stir to coat the tofu from all sides.
- Transfer the tofu to the lined baking sheet. Spray with cooking spray, then bake in the oven for about 25-30 minutes, flipping halfway through. Meanwhile, cook rice or rice noodles and fry veggies of choice, if using.
- To make the sauce, add the maple syrup into a saucepan, stir in the ginger and garlic. Also add soy sauce, water, and lemon juice. Stir to combine and bring to a simmer.
- Mix cornstarch with 2 tbsp water and add it to the saucepan. Let simmer for a few minutes until thickened.
- Add the baked tofu and stir to cover the tofu with the sauce from all sides.
- Serve with cooked rice noodles or rice. Top with fried veggies, sesame seeds, and chives. Enjoy!
- Sweetener: You can use maple syrup or any other liquid sweetener of choice.
- Add veggies of choice: I used peppers because they pair well with this sweet and sour sticky tofu, however, you can use other veggies of choice (e.g. broccoli).
- Air fryer option: Bake the tofu in the air fryer instead of the oven. Or, as mentioned in the blog post, use a frying pan and fry it in oil until crispy from all sides.
- Use cauliflower instead of tofu: If you can't eat tofu because of a soy allergy, I would recommend using cauliflower instead. Simply substitute coconut aminos for soy sauce.
- Freeze leftover sauce: You can double the sauce recipe and freeze leftovers! The teriyaki sauce not only tastes great over tofu but also over roasted veggies!
- Recipe serves two. Nutrition facts are for one serving.
If you are using Pinterest, feel free to pin the following photo: