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4.87 from 22 votes
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.
Quick and Simple Sticky Sweet Teriyaki Tofu
I’ve been ditching takeout for years, relying on just as good (if not better), healthier, and easily adjustable homemade versions of all my favorite dishes. That includes Kung Pao Cauliflower, garlic broccoli stir-fry, vegetable lo mein, and this teriyaki tofu recipe.
This crispy tofu teriyaki uses simple, low-budget ingredients and can be made using an oven, air fryer, or stovetop for a quick, simple, hearty meal packed with flavor and plant-based protein. Even tofu skeptics will enjoy it when cooked until crispy outside, tender inside, and paired with flavor-packed homemade teriyaki sauce. Enjoy it withchickpea tofu, for a soy-free version and with even more flavor.
It couldn’t be simpler to make, either. Press the tofu, slice it, cook until crispy while preparing the sauce, combine everything (no marinating necessary!), and enjoy with noodles or rice and veggies for a healthy takeout you’ll want weekly! You can even prepare the sauce in advance and freeze the leftovers!
The Ingredients
- Tofu: Use firm or extra-firm tofu. For a soy-free version, use firm chickpea tofu (I made a batch, adding 1 tsp agar powder to the recipe for firmer tofu).
- Cornstarch: Or arrowroot flour or potato starch. This will coat the tofu for a super crispy shell.
- Seasonings: Boost the tofu flavor with pantry-friendly onion powder, garlic powder, salt, and black pepper.
- Garnishes: Sesame seeds and finely chopped scallions (green onion) or chives are the perfect garnishes for tofu with teriyaki sauce.
You’ll also need a cooking spray or neutral cooking oil to help make the tofu crispy.
Vegan Teriyaki Sauce
- Maple syrup: I love using maple syrup to naturally sweeten the teriyaki tofu marinade. However, use brown sugar if preferred or a combination of the two.
- Aromatics: This homemade teriyaki sauce relies on fresh garlic and ginger to pack a flavor punch.
- Soy sauce: If gluten-free, use tamari or coconut aminos instead. Reduced-sodium soy sauce will also work.
- Lemon: I like lemon juice (or lime juice). However, rice vinegar or Mirin (sweet Japanese rice wine) make a more traditional teriyaki sauce.
- Water: Or, for more flavor, use some orange or pineapple juice.
- Cornstarch: To help thicken the sauce.
What Else Could I Add To This Tofu Teriyaki Recipe?
- Toasted sesame oil: Just a teaspoon will add delicious toasty, nutty, sesame depth to the teriyaki tofu marinade.
- Spice: To add heat to the sauce, stir in some hot sauce or red pepper flakes.
- Stir-fry vegetables: Like broccoli, bok choy, carrots, baby corn, bean sprouts, green beans, cabbage, red bell pepper, onion, etc.
Please read the recipe card below for the full ingredients list, measurements, complete recipe method, and nutritional information.
How to Make Teriyaki Tofu?
There are just three elements to this teriyaki tofu recipe: Prepare the tofu, prepare the teriyaki sauce, and combine the two.
- First, if you’re using regular tofu, press it 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 at 400F/200C for about 25 minutes, flipping halfway, until the tofu is golden-brown and crispy.
Alternatively, air fry the tofu at 400F/200C 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 teriyaki 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 teriyaki sauce, toss well, and then serve with your side of choice, garnished with sesame seeds and finely chopped scallions or chives. Enjoy!
For Stir-Fried Teriyaki Tofu
- First, season and pan-fry the tofu in a little oil until each side is browned and crispy (don’t move it around while searing each side).
- Meanwhile, prepare the teriyaki sauce.
- Pour the sauce in with the tofu and stir-fry for 30-60 seconds until the tofu is well coated.
If you’re adding veggies to the stir-fry: Once cooked, remove the crispy tofu from the pan and add the veggies, cooking them for just 3-5 minutes until tender-crisp while preparing the teriyaki sauce.
Storage Instructions
Make ahead: You can prepare the vegan teriyaki sauce 1-2 days in advance and store it in an airtight container in the fridge. Likewise, you can make homemade chickpea tofu 2-3 days in advance.
Store: Teriyaki baked tofu is best fresh, while the tofu still has a crisp texture. However, if you don’t mind softer tofu, store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze: Though the texture of the tofu will change upon thawing, you can freeze the leftovers (the entire teriyaki tofu or just the sauce) for up to 2 months. Thaw in the fridge overnight before reheating.
Reheat: Use either a microwave (1-2 minutes), oven (at 350F/175C for 10-15 mins), or the stovetop (over low until heated through) to reheat the tofu teriyaki. Add a splash of water if needed to loosen up the sauce.
Serving Recommendations
I like to enjoy this like teriyaki tofu stir fry no matter which way I cook the tofu, alongside:
- Carbs: Make a complete meal by pairing this teriyaki tofu ‘stir-fry’ with noodles, quinoa, or rice (or low-carb cauliflower rice).
- Vegetable sides: Pair the baked tofu with broccoli, bok choy, green beans, asparagus, cauliflower, Brussels sprouts, etc.
You can also use leftovers as a filling for tacos and wraps, or enjoy it as part of a salad/ grain bowl.
Recipe Notes
- Tweak to taste: Adjust any sauce ingredients to your liking for more sweet, tangy, or salty flavor.
- Adjust the sauce consistency: If it becomes too thick, stir in some water (or juice).
- Using leftover sauce: This teriyaki sauce is perfect for making stir-fries with other vegan proteins and veggies, mixing it into noodles, making marinated tofu, etc.
- Create a sheet-pan meal: You could roast veggies with the tofu, such as bell peppers, broccoli, green beans, Brussels sprouts, etc.
More Asian-Inspired Vegan Recipes
- Vegan cabbage rolls
- Tantanmen ramen with bok choy
- Vegetable gyoza
- Vegetable chop suey
- Baked vegan spring rolls
- Hibachi Japanese fried rice
- Korean scallion pancakes (Pajeon)
If you try this sticky teriyaki tofu recipe, I’d love a comment and★★★★★recipe ratingbelow. Also, please don’t forget totag me in re-creations on Instagram or Facebookwith@elavegan #elavegan—I love seeing them.
Below is a picture from February 2020 when I first published the recipe.
Teriyaki Tofu
Author: Michaela Vais
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.
4.87 from 22 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course, Side Dish
Cuisine Asian, Japanese
Servings 3
Calories 204 kcal
Ingredients
For The Tofu
- 1 block (250 g) firm tofu drained (see notes)
- 1-1½ Tbsp cornstarch or arrowroot flour
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ tsp salt
For The Sauce
- 3-4 Tbsp maple syrup (see notes)
- 2 tsp fresh ginger minced
- 1½ tsp fresh garlic minced
- 2½ 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 % 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 % Vitamin C 4 mg 5 % Calcium 196 mg 20 % Iron 2 mg 11 % * Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is an estimate and has been calculated automatically
Equipment
Tofu press*
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