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Teriyaki tofu with rice, sesame seeds and green onions in a black bowl.
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5 from 15 votes

Teriyaki Tofu

This teriyaki tofu is made with a deliciously sweet and salty homemade teriyaki sauce. It's super quick and easy and better than takeout!
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Japanese-Inspired
Diet: Vegan
Servings: 4
Calories: 258kcal

Ingredients

For the Tofu:

  • 14 ounces Firm Tofu (400g)
  • 2 Tablespoons Sesame Oil

For the Teriyaki Sauce:

  • ¼ cup Soy Sauce (60ml)
  • 1 cup Water (240ml)
  • 1 Tablespoon Rice Vinegar
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon Sesame Oil
  • 2 Tablespoons Light Brown Sugar
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Garlic Powder
  • 2 Tablespoons Cornstarch
  • ¼ cup Water

For Serving:

Instructions

  • Press the tofu. Start out by pressing your tofu for 30 minutes. Press it in a tofu press, or if you don't have a tofu press, place the block of tofu on a plate with another plate on top of it and then stack a heavy pot on top. The goal is to remove any excess water from the tofu so it's as firm as possible. 
  • Make the teriyaki sauce. While the tofu is pressing make your teriyaki sauce. Add soy sauce, 1 cup of water, rice vinegar, maple syrup, sesame oil, brown sugar, ground ginger and garlic powder to a saucepan and bring to a simmer, stirring all the while. Make up a cornstarch slurry by adding the cornstarch to a bowl with ¼ cup water and mixing it into a paste. Add this to your sauce and whisk it in. Keep stirring until the sauce thickens. Turn off the heat. 
  • Fry the tofu. When the tofu is pressed, cut it into slices, cut the slices in half and then into triangles. Heat sesame oil in a frying pan and when hot, add the tofu triangles and fry until browned and crispy on one side, and then turn them over and fry until browned and crispy on the other side. Stand the tofu triangles on their sides and fry so that the sides get browned and crispy too. 
  • Add the sauce. Pour the sauce into the pan and use a spatula to gently mix the tofu with the sauce so that it's evenly distributed. Turn off the heat. 
  • Serve. Serve it over basmati rice topped with sesame seeds and chopped green onions with lemon wedges on the side.

Video

Notes

  1. Firm tofu is a must in this recipe. The firmest tofu you can buy will be the best one to use in this recipe. 
  2. Soy sauce. Make sure to use a gluten-free soy sauce if you want this meal to be entirely gluten-free. 
  3. Green onions are also known as spring onions or scallions. 
  4. Storing. Leftovers will keep well in the fridge for 3-4 days. 
  5. Prep time is for pressing the tofu. You start making the sauce while the tofu is pressing, which actually reduces the total time for this dish, so it can be ready in 40 minutes total. 
  6. Nutritional information is for the teriyaki tofu only and excludes rice. 

Nutrition

Serving: 1Serve | Calories: 258kcal | Carbohydrates: 19.7g | Protein: 13.6g | Fat: 14g | Saturated Fat: 2.2g | Sodium: 979mg | Fiber: 0.2g | Sugar: 13.5g