This teriyaki tofu makes a delicious and easy weeknight dinner. You will love the crispy baked tofu in a sweet and salty homemade teriyaki sauce. So much better than takeout!
Why This Recipe Works
I absolutely love how quick and easy this recipe is. Served over brown rice it makes a high protein dinner for busy days.
I wanted to add crispy tofu cubes to this recipe, but I’m not the biggest fan of deep frying. Baked tofu is such a great alternative and it’s much healthier.
The secret to crispy baked tofu is corn starch. Just add corn starch to the tofu cubes and then bake them for 20-25 minutes. So easy and delicious!
The sauce couldn’t be much easier. You basically just add all of the ingredients to a sauce pan and cook it for a few minutes until it becomes sticky. It comes together so quick!
Soy sauce, fresh ginger, garlic powder, sesame oil, and mirin provide the teriyaki sauce with lots of savory flavor. Brown sugar and maple syrup add the typical sweetness.
It’s so much better than every takeout version I’ve tried so far!
What Goes Into This Recipe
- Tofu – Make sure to use firm tofu. The recipe doesn’t work with soft or silken tofu.
- Soy Sauce – Use tamari for a gluten-free version. Use low sodium soy sauce if you prefer.
- Mirin – Japanese rice wine. You could also use rice vinegar instead.
- Garlic Powder – I prefer garlic powder over fresh garlic in this recipe.
How T0 Make This Recipe
1. Step: Preheat your oven to 350 °F. Cut the tofu into cubes and put it in a bowl. Add two tablespoons of corn starch.
2. Step: Make sure all cubes are covered in corn starch
3. Step: Line a baking sheet with parchment paper and place the tofu cubes on top.
4. Step: Bake for 25 minutes, tossing halfway.
5. Step: Cut the broccoli into florets and cook or steam it. I like mine still a bit crunchy and not too soft.
6. Step: Make the sauce: Place all of the ingredients into a sauce pan and cook for 3-4 minutes on medium heat until the sauce becomes thick and sticky.
7. Step: Add the baked tofu cubes and stir well. Serve over brown rice and add the broccoli as a side. Sprinkle with sesame seeds and freshly chopped green onion. Enjoy!
Recipe Notes
- This dish is best served fresh as the tofu will get a bit soggy after a while. It’s super crunchy when it’s served fresh out of the oven.
- If you want you could prepare the teriyaki sauce ahead of time.
- If you’re not using extra-firm tofu, you could press your tofu with a tofu press or a stack of cookbooks and paper towel for 30 minutes before starting with the actual recipe. Check out my tips on how to press tofu.
FAQs:
How Long Does This Recipe Last?
This recipe is best enjoyed fresh. The tofu will be super crispy when it comes out of the oven but it becomes soggy after a while.
If this is not a problem for you, you can store it in an airtight container in the fridge for up to 3 days.
Could I Use Less Soy Sauce to Reduce the Sodium?
As all teriyaki sauces, this recipe is pretty high in salt. You could reduce the sodium by using a low sodium soy sauce, but it will still have a rather high amount of sodium.
Related Tofu Recipes:
- General Tso Tofu
- Kung Pao Tofu
- Tofu Stir Fry
- Air Fryer Tofu
- Tofu Marinade
- Vegan Pad Thai with Tofu
- The 20 Best Tofu Recipes
I Love To Hear From You!
I hope you like this teriyaki tofu as much as we do around here.
If you give it a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
You like my recipes and want to see more? Then follow me on Facebook, Instagram, or Pinterest!
Sina
Teriyaki Tofu
Ingredients
For the Baked Tofu:
- 14 oz very firm or extra-firm tofu
- 2 tablespoons cornstarch
For the Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon maple syrup
- 3 tablespoons mirin or rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 1 teaspoon fresh ginger, chopped
- 1 tablespoon cornstarch
Additional Ingredients:
- 1 small head of broccoli
Instructions
- Preheat your oven to 350 °F. Cut the tofu into cubes and put it in a bowl. Add two tablespoons of corn starch.
- Make sure all cubes are covered in corn starch.
- Line a baking sheet with parchment paper and place the tofu cubes on top.
- Bake for 25 minutes, tossing halfway.
- Cut the broccoli into florets and cook or steam it. I like mine still a bit crunchy and not too soft.
- Make the sauce: Place all of the ingredients into a sauce pan and cook for 3-4 minutes on medium heat until the sauce becomes thick and sticky.
- Add the baked tofu cubes and stir well. Serve over brown rice and add the broccoli as a side. Sprinkle with sesame seeds and freshly chopped green onion. Enjoy!
Notes
- This dish is best served fresh as the tofu will get a bit soggy after a while. It's super crunchy when it's served fresh out of the oven.
- If you want you could prepare the sauce ahead of time.
- If you're not using very firm or extra-firm tofu, you could press your tofu with a tofu press or a stack of cookbooks and paper towel for 30 minutes before starting with the actual recipe. Check out my tips on how to press tofu.
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