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    Teriyaki Tofu

    Published: Apr 23, 2024 by Sina · This post may contain affiliate links · Leave a Comment

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    a collage of two photos of teriyaki tofu with a text overlay

    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!

    teriyaki tofu with brown rice and broccoli in a white bowl with a fork

    Jump to:
    • Why This Recipe Works 
    • Ingredients & Substitutions 
    • How To Make This Recipe 
    • Tips & Tricks 
    • Storing 
    • Freezing 
    • Version with Reduced Sodium 
    • Related Recipes 
    • I Love To Hear From You! 
    • Teriyaki Tofu

    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. And it’s just insanely delicious! It’s the perfect balance of sweet, salty, and umami flavors. 

    I mean who could say no to crispy tofu cubes that are wonderfully soft on the inside and smothered in a luscious, glossy teriyaki sauce? Definitely not me! I love to serve this dish with broccoli and sprinkle the tofu with sesame seeds and freshly chopped green onions for the perfect taste. 

    I wanted to add super 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 the sauce 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! And it’s perfect to show people how delicious and versatile tofu can be. So if you’re looking for a quick and satisfying dinner, you just need to try this recipe! Trust me, you won’t be disappointed!

    Ingredients & Substitutions 

    ingredients that go into this recipe on a marble countertop with labels
    • 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 To Make This Recipe 

    a collage of four photos showing how to 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. 

    a collage of four photos showing how to make this recipe

    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! 

    Tips & Tricks 

    • 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. 

    close-up of teriyaki tofu with rice and broccoli sprinkled with sesame seeds

    Storing 

    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. 

    Freezing 

    I don’t recommend freezing the teriyaki tofu. Tofu itself freezes really well, but the sauce just won’t be the same. It’s best fresh. 

    Version with Reduced 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. 

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    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 with brown rice and broccoli in a bowl on a marble countertop

    Teriyaki Tofu

    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!
    5 from 7 votes
    Print Pin Rate
    Course: Entrées
    Cuisine: American, Japanese
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes mins
    Cook Time: 25 minutes mins
    Servings: 4 people
    Calories: 189kcal
    Author: Sina

    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. 

    Nutrition

    Calories: 189kcal | Carbohydrates: 31g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 1785mg | Potassium: 244mg | Fiber: 1g | Sugar: 21g | Calcium: 53mg | Iron: 2mg
    Tried this recipe?Mention @_veganheaven_ or tag #veganheaven!
    Rate the recipe!If you like this recipe, please leave a good rating! This will help other readers.

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    Sina-Veganheaven

    Hi, I'm Sina and this is my recipe blog where I share heavenly simple and sinfully delicious vegan recipes.

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