Flavorful Teriyaki Tofu: Your Ultimate Guide to a Quick & Delicious Vegan Meal
Prepare to revolutionize your perception of plant-based cooking with this incredibly easy and utterly delicious teriyaki tofu recipe! Gone are the days of bland, dry, or rubbery tofu. This recipe transforms humble extra-firm tofu into golden, crispy bites, each coated in a rich, glossy, and deeply savory homemade teriyaki sauce. Bursting with umami flavor, this dish is not just a meal; it’s an experience that will have even the most skeptical eaters asking for seconds. Get ready to discover your new favorite weeknight dinner, perfect for pairing with fluffy rice and vibrant steamed vegetables.
Why This Teriyaki Tofu Recipe is a Game-Changer
This teriyaki tofu isn’t just another recipe; it’s a culinary triumph that brings an explosion of umami flavor to your table in under 20 minutes of active cooking time. The secret to its success lies in two crucial elements: proper tofu preparation and a sensational homemade teriyaki sauce. While there’s a little bit of passive prep involved in almost any stir-fried, pan-seared, or fried tofu dish – mainly pressing the tofu to remove excess moisture – this step is absolutely worth the effort and can be done well in advance. Planning ahead means you can enjoy a quick and easy dinner when hunger strikes.
What truly elevates this recipe above the rest is the incredible homemade teriyaki sauce. Unlike many store-bought varieties that can be overly sweet or thin, our recipe delivers a perfectly balanced, thick, and glossy sauce that clings beautifully to every piece of tofu. Each cube acts like a sponge, soaking up the savory, sweet, and tangy notes, ensuring a mouthful of flavor with every bite. Plus, there’s always plenty of luscious sauce left to generously coat a side of steamed rice and your favorite fresh vegetables, making every component of your meal irresistibly delicious.
Key Ingredients You’ll Need for Teriyaki Tofu
Crafting this incredible teriyaki tofu requires a handful of accessible ingredients that come together to create a truly memorable meal. For precise measurements and step-by-step instructions, please refer to the printable recipe card located at the end of this post.
Ingredient Insights and Smart Substitution Suggestions
Understanding each ingredient’s role ensures the best possible outcome for your teriyaki tofu. Here’s a deeper dive into the components and some helpful substitution tips:
TOFU: The foundation of this dish is, of course, tofu. Extra firm tofu is highly recommended for this recipe. Its dense texture allows it to hold its shape beautifully during stir-frying and, crucially, it absorbs the rich teriyaki sauce like a dream. While firm tofu can also work, soft or silken tofu varieties are not suitable as they will not maintain their structure when stir-fried, resulting in a mushy texture. The key to truly excellent stir-fried tofu is effective pressing to remove excess moisture. This not only prevents splattering during cooking but also creates a denser, more receptive canvas for the sauce. Chef Antoine suggests planning ahead for this step: pressing your tofu in the morning allows it to drain thoroughly throughout the day, ensuring it’s ready for a delicious dinner that evening. You can even press it overnight for ultimate convenience. Detailed instructions for pressing are provided below.
HOMEMADE TERIYAKI SAUCE: This sauce is a true marvel of simplicity and flavor. It’s incredibly easy to prepare: just combine all the sauce ingredients and blitz them with an immersion blender until perfectly smooth. This hands-on approach guarantees a fresh, vibrant flavor profile that far surpasses most bottled options. For those mindful of sodium intake, feel free to use low-sodium versions of ingredients like soy sauce to customize the dish to your dietary preferences without compromising on taste.
CORNSTARCH: Don’t skip the cornstarch! This seemingly small addition makes a monumental difference in the final texture of your tofu. When dusted onto the pressed tofu cubes, cornstarch creates a delicate, crackly crust during stir-frying. This exterior not only adds a delightful textural contrast but also acts as the perfect anchor for the glossy teriyaki sauce, ensuring every piece is beautifully coated and full of flavor.
How to Master Teriyaki Tofu: Step-by-Step Guide
These step-by-step photos and instructions are designed to help you visualize each stage of making this delicious recipe. For a complete printable version, including all measurements and detailed instructions, simply Jump to Recipe at the bottom of this post.
The Essential Step: Preparing Tofu Early in the Day
- Pressing the Tofu: Begin by wrapping your block of extra firm tofu in several layers of paper towels. Gently press to remove an initial amount of excess moisture. Next, place the wrapped tofu on a baking pan. Position a heavy object on top, such as a cast-iron skillet, a few heavy cookbooks, or a dedicated tofu press. The goal is to apply consistent pressure without crushing the tofu, allowing more liquid to be expelled. Let the tofu press for a minimum of 3 hours. After this initial pressing, remove the paper towels, re-wrap the tofu in fresh, dry paper towels, and gently squeeze again. Return the heavy object and allow it to press for another 2-3 hours. For maximum convenience and dryness, this entire pressing process can be done overnight, ensuring your tofu is perfectly prepared for cooking the next day.
Ready to Cook: Assembling Your Teriyaki Tofu
- Coat the Tofu: Once your tofu is thoroughly pressed, cut it into uniform 2-inch cubes. Transfer these cubes to a large mixing bowl. Evenly sprinkle the cornstarch over the tofu, then gently toss to coat each cube. The cornstarch will create a light, powdery layer that becomes wonderfully crisp during frying, helping the sauce adhere beautifully. Set the coated tofu aside.
- Prepare the Teriyaki Sauce: In a separate container suitable for an immersion blender (or a regular blender), combine all the ingredients for the teriyaki sauce: low sodium soy sauce, oyster sauce, minced ginger, minced garlic, honey, sesame oil, rice vinegar, and brown sugar. Blend until the mixture is completely smooth and well combined. This ensures all flavors are integrated and the sauce has a uniform consistency.
- Heat the Oil: Heat the olive oil in a wok or a large skillet over medium-high heat. Wait until the oil is shimmering and looks hot, but not smoking. Proper oil temperature is crucial for achieving that desired crispy exterior on the tofu.
- Stir-Fry the Tofu: Carefully add the cornstarch-coated tofu cubes to the hot oil. Toss continuously using tongs or a spatula. Stir-fry for about 5-7 minutes, or until the tofu pieces are lightly browned and crisp on all sides. This golden crust is key to their delightful texture.
- Add the Sauce: Pour the prepared teriyaki sauce over the browned tofu in the wok. Continue to toss gently, ensuring every piece of tofu is thoroughly coated in the luscious sauce. Bring the mixture to a boil, then immediately reduce the heat to medium. Allow the sauce to simmer and thicken for 5-10 minutes, stirring occasionally. The sauce should become glossy and adhere beautifully to the tofu. Once thickened to your preference, remove from heat and serve immediately.
Frequently Asked Questions & Expert Tips for Perfect Teriyaki Tofu
To store any cooled leftovers, transfer them to an airtight container and keep them in the refrigerator for up to 4 days. It’s important to note that while perfectly safe and delicious to eat later, this recipe is truly at its best when enjoyed fresh. As the tofu sits in the refrigerator, it will continue to soak up the sauce, potentially making it less “saucy” upon reheating. However, the flavors will still be wonderful!
For best results, reheat your teriyaki tofu in a 375°F (190°C) oven for approximately 10–15 minutes, or until it’s thoroughly warmed through. This method helps maintain some of the tofu’s crispness. Alternatively, you can reheat it quickly in a skillet over low heat, stirring gently until hot.
While you can substitute with firm tofu if extra firm is unavailable, I highly recommend sticking with extra firm for this recipe. Extra firm tofu is superior for stir-fries because it holds its shape exceptionally well, preventing it from crumbling during cooking. More importantly, its denser texture allows for excellent flavor absorption from the teriyaki sauce, and it develops a satisfyingly crisp exterior with a tender interior. Soft or silken tofu, on the other hand, simply won’t hold up to the stir-frying process and will likely disintegrate.
Serving Suggestions for Your Teriyaki Tofu
This savory teriyaki tofu is incredibly versatile and pairs wonderfully with a variety of sides. For a complete and satisfying meal, serve your freshly made teriyaki tofu over a bed of fluffy white or brown rice. Complement the rich flavors with a vibrant steamed vegetable such as broccoli florets, crisp carrot strips, or tender snow peas. You can toss the vegetables directly into the wok with the tofu and sauce for an all-in-one dish, or serve them on the side, allowing the glossy teriyaki sauce to be drizzled over everything.
More Delicious Tofu Recipes to Explore
If you’ve enjoyed this teriyaki tofu, you’re in luck! Tofu is a versatile ingredient that can be transformed into countless delectable dishes. Here are a few more of our favorite tofu recipes you might love to try next:
- Crispy Fried Tofu
- Zesty Spicy Tofu
- Effortless Air Fryer Tofu
- Sweet & Savory Honey Garlic Tofu
I absolutely adore cooking and baking, and it’s my passion to share my kitchen adventures and delicious recipes with all of you! To make sure you never miss a new culinary creation, I offer a convenient newsletter delivered straight to your inbox every time a new recipe is posted. Simply subscribe today and start receiving your free daily dose of inspiration and delightful recipes!
Teriyaki Tofu
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 14 ounces extra firm tofu
- 3 Tablespoons cornstarch
- 3 Tablespoons olive oil
Teriyaki Sauce
- ½ cup low sodium soy sauce
- ¼ cup oyster sauce
- ½ Tablespoon minced ginger
- 1 Tablespoon minced garlic
- 2 Tablespoons honey
- 2 Tablespoons sesame oil
- 1 ½ Tablespoons rice vinegar
- ½ Tablespoon brown sugar
Optional Garnish
- sesame seeds
- sliced green onion
Things You’ll Need
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immersion blender
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Wok
Before You Begin
- Extra firm tofu is ideal for this recipe because it holds its shape and absorbs the flavors of the sauce well, though firm will also do the trick. Soft/silken tofu won’t hold its shape as well when stir fried.
- When stir frying tofu, you will want to get more liquid out than simply squeezing with your hands will allow. To do this, Chef Antoine recommends planning enough time ahead to expel the liquid. If you prep the tofu for draining in the morning, you can eat your teriyaki tofu that night. You can also prep it the night before. The instructions below will explain.
Instructions
Early in the Day
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Begin by wrapping the tofu in paper towels, gently squeeze to remove excess moisture. Place tofu on a baking pan and place something like a cookbook on top. You don’t want to smash the tofu, but you want enough pressure on it so that more liquid is expelled. Be firm but gentle, you don’t want to break it. Let sit for 3 hours then remove from paper towels, wrap in fresh, dry paper towels, then gently squeeze again. Replace the cookbook and wait another 2-3 hours.14 ounces extra firm tofu
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This can be done overnight as well.
When Ready to Cook
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Cut tofu into 2-inch cubes and place in a large mixing bowl. Sprinkle with cornstarch and toss to coat. Set aside.3 Tablespoons cornstarch
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Prepare the sauce by adding all sauce ingredients to an immersion blender. Blend until smooth.1/2 cup low sodium soy sauce, 1/4 cup oyster sauce, 1/2 Tablespoon minced ginger, 1 Tablespoon minced garlic, 2 Tablespoons honey, 2 Tablespoons sesame oil, 1 1/2 Tablespoons rice vinegar, 1/2 Tablespoon brown sugar
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Heat olive oil in a wok or skillet over medium-high heat until shimmering. Should be hot but not smoking.3 Tablespoons olive oil
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Add tofu and toss continuously until lightly browned.
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Add the sauce and toss to coat. Bring the mixture to a boil and turn the heat down to medium. Cook for 5-10 minutes or until the sauce thickens.
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Do note that this recipe is best enjoyed fresh, as the tofu will continue to soak up the sauce as it sits in the refrigerator. It’s still perfectly good to reheat and eat later on, but it likely won’t be as saucy.
- Reheat your tofu in a 375F oven for around 10–15 minutes or until warmed through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.