Baked Teriyaki Tofu Recipe – Elvegan

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 sticky-fry this sticky tofu for weeknight dinners better than takeout! The recipe is dairy-free, vegetarian, low-fat, gluten-free and optionally soy-free.

Quick and Easy Sticky Sweet Teriyaki Tofu

I’ve put off takeout for years, relying on homemade versions of all my favorite foods that are just as good (if not better), healthier, and easily adaptable. It includes Kung Pao Cauliflower, Garlic Broccoli Saute, Vegetable au mainAnd 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, easy, hearty meal packed with flavor and plant-based protein. Even tofu skeptics will enjoy it when cooked until crispy on the outside, tender on the inside and paired with a flavor-packed teriyaki sauce. Have fun with it Chickpea TofuFor a soy-free version and with even more flavor.

It couldn’t be easier to make. Press the tofu, shred, cook until crisp while making the sauce, toss everything together (no marinating required!), and enjoy with noodles or rice and veggies for a healthy takeout you’ll crave all week! You can even prepare the sauce in advance and freeze the leftovers!

material

• Tofu: Use firm or extra firm tofu. For a soy-free version, use solid Chickpea Tofu (I made a batch, adding 1 tsp of agar powder to the hard tofu recipe).
• Cornstarch: or arrowroot flour or potato starch. This will coat the tofu for a super crispy shell.
• Spices: Spice up the tofu with pantry-friendly onion powder, garlic powder, salt, and black pepper.
• Garnish: Sesame seeds and finely chopped scallions (green onions) or chives are perfect garnishes for tofu with teriyaki sauce.

You will need one Cooking spray or neutral cooking oil To help crisp the tofu.

Vegan Teriyaki Sauce

• Maple Syrup: I like to use maple syrup to naturally sweeten the teriyaki tofu marinade. However, use brown sugar if preferred or a combination of the two.
• Fragrance: This homemade teriyaki sauce relies on fresh garlic and ginger to pack a punch of flavor.
• I willow: If gluten-free, use tamari or coconut aminos instead. Low-sodium soy sauce will also work.
• Lemon: I prefer 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 can I add to this tofu teriyaki recipe?

• Sesame oil toasting: Just a teaspoon of teriyaki tofu will add a delicious toasty, nutty, sesame depth to the marinade.
• spices: To add heat to the sauce, stir in some hot sauce or red pepper flakes.
• Stir-fry Vegetables: Such as broccoli, bok choy, carrots, baby corn, bean sprouts, green beans, cabbage, red bell peppers, onions, etc.

Read the recipe card below for this Full ingredient list, Measurements, full recipe method, and nutrition information.

How to make teriyaki tofu?

This teriyaki tofu recipe only has three ingredients: prepare the tofu, prepare the teriyaki sauce, and combine the two.

• First, if you are 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 and something heavy on top, such as 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 Ziploc bag), add the tofu, and toss to thoroughly coat the tofu.

• Transfer the tofu in a single layer to a parchment-lined baking sheet. Spray generously with cooking oil and bake at 400F/200C for about 25 minutes, turning halfway through, until the tofu is golden-brown and crispy.

Alternatively, Air fry the tofu at 400F/200C for 12-14 minutes, half shivering. At the same time, prepare any side like vegetables, noodles, rice etc.

• Meanwhile, prepare the sauce by mincing the garlic and ginger and combining with the remaining teriyaki sauce ingredients in a wok. Bring to a simmer, stirring often.

• Combine the cornstarch with two tablespoons of water and stir into a lump-free slurry.
• Add this to the skillet and raise over medium-high heat, stirring constantly, until the sauce thickens. Then, remove from heat. Taste test and adjust any ingredients to your liking. ie, more maple, soy sauce, etc
• Add the tofu to the teriyaki sauce, toss well and then serve garnished with your choice of sesame seeds and finely chopped scallions or chives. Enjoy!

For the fried teriyaki tofu

• First, season and pan-fry the tofu in a little oil until each side is brown and crispy (do not toss it around while stirring each side).
• Meanwhile, prepare the teriyaki sauce.
• Pour the sauce over the tofu and fry for 30-60 seconds until the tofu is well coated.

If you are adding vegetables to the stir-fry: Once cooked, remove the crispy tofu from the pan and add the vegetables, cooking for 3-5 minutes until tender-crisp while you make the teriyaki sauce.

Storage instructions

go ahead: You can make the vegan teriyaki sauce 1-2 days ahead and store it in an airtight container in the fridge. Likewise, you can Homemade Chickpea Tofu 2-3 days before.

shop: Teriyaki baked tofu is best fresh, when the tofu still has a crispy texture. However, if you don’t mind soft tofu, store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

freeze: Although the texture of the tofu will change when thawed, you can freeze leftovers (whole teriyaki tofu or just the sauce) for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat: Use either a microwave (1-2 minutes), oven (at 350F/175C for 10-15 minutes), or stovetop (until heated through) to reheat tofu teriyaki. Add a splash of water if needed to loosen the sauce.

Serving recommendations

I like to enjoy this as a teriyaki tofu stir fry, no matter how I cook the tofu:

• Sugars: Make a complete meal by pairing this teriyaki tofu ‘stir-fry’ with noodles, quinoa, or rice (or low-carb cauliflower rice).
• Vegetable side: Pair baked tofu with broccoli, bok choy, green beans, asparagus, cauliflower, Brussels sprouts, etc.

You can use leftovers as a filling tacos And enjoy it as a wrap, or as part of a salad/grain bowl.

Recipe notes

• A pinch of taste: Adjust the sauce ingredients to your liking for a more sweet, tangy, or salty taste.
• Adjust sauce consistency: Stir in some water (or juice) if too thick.
• Uses leftover sauce: This teriyaki sauce is perfect for making stir-fries with other vegan proteins and vegetables, adding to noodles, making marinated tofu, etc.
• Prepare a sheet-pan dish: You can stir-fry vegetables with tofu, such as bell peppers, broccoli, green beans, Brussels sprouts, etc.

More Asian-inspired vegan recipes

I would love if you tried this sticky teriyaki tofu recipe Comment and ★★★★★ Recipe rating Down below. Also, please don’t forget Tag me in a re-creation on Instagram or Facebook with @ellavegan #Elvegan– I love to see them.

Below is a photo from February 2020 when I first published the recipe.

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