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teriyaki tofu in bowl with rice and red pepper
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Teriyaki Tofu

This quick and easy teriyaki tofu is crispy on the outside, tender in the middle, and smothered in a sweet, salty, tangy, sticky sauce. Bake, air-fry, or stir-fry this sticky tofu for a weeknight meal better than takeout! The recipe is dairy-free, vegan, low fat, gluten-free, and optionally soy-free.
Course Main Course, Side Dish
Cuisine Asian, Japanese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 3

Equipment

  • Tofu press*

Ingredients

For The Tofu

For The Sauce

  • 3-4 Tbsp maple syrup (see notes)
  • 2 tsp fresh ginger minced
  • tsp fresh garlic minced
  • Tbsp low sodium soy sauce or tamari or coconut aminos
  • ½ cup (120 ml) water
  • 2 Tbsp lemon juice or rice vinegar
  • 1 Tbsp cornstarch or arrowroot flour + 2 Tbsp water
  • 2 Tbsp mirin or dry sherry (optional)

Other Ingredients

  • Cooked rice or rice noodles
  • Pan-fried veggies of choice (e.g. red pepper)
  • Cooking spray
  • Fresh chives chopped
  • Sesame seeds

Instructions

  • You can watch the video in the post for visual instructions.
    Preheat the oven to 400 °F/200 °C and line a baking sheet with parchment paper.
  • Press the tofu for at least 15 minutes. Then cut it into small, bite-sized cubes (about 1-inch) or triangles.
    To press the tofu, place the block between two layers of paper towels, then place a cutting board on top and something heavy like a cast-iron skillet or several heavy books.
  • Next, combine the cornstarch, onion powder, garlic powder, black pepper, and salt in a medium bowl (or Ziplock bag), add the tofu, and toss to thoroughly coat the tofu.
  • Transfer the tofu to a parchment-lined baking sheet in a single layer. Spray liberally with cooking oil and bake for about 25 minutes, flipping halfway, until the tofu is golden-brown and crispy.
    Alternatively, air fry the tofu at 400 °F/200 °C for 12-14 minutes, shaking halfway. At the same time, prepare any sides like veggies, noodles, rice, etc.
  • Meanwhile, prepare the sauce by mincing the garlic and ginger, and combine them with the remaining sauce ingredients in a skillet. Bring to a simmer, stirring often.
  • Combine the cornstarch with two tablespoons of water and stir into a lump-free slurry.
  • Add that to the skillet and increase to medium-high heat, constantly stirring, until the sauce thickens. Then, remove it from the heat. Taste test and adjust any ingredients to your liking. i.e., more maple, soy sauce, etc.
  • Add the tofu to the sauce, toss well, and then serve with your side of choice, garnished with sesame seeds and finely chopped scallions or chives. Enjoy!

Notes

  • Maple syrup: You can use 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.
  • Tofu: If you can't eat tofu because of a soy allergy, I would recommend making my chickpea tofu recipe and adding 1 tsp of agar powder for firmer tofu.
  • 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!
Nutrition Facts
Teriyaki Tofu
Amount per Serving
Calories
204
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
5
%
Sodium
 
878
mg
37
%
Potassium
 
120
mg
3
%
Carbohydrates
 
25
g
8
%
Fiber
 
1
g
4
%
Sugar
 
13
g
14
%
Protein
 
13
g
26
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
4
mg
5
%
Calcium
 
196
mg
20
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.