Teriyaki Tofu is a quick and simple dinner that’s faster than take-out! Served with rice and broccoli, the teriyaki-slathered tofu is tender, crisp, and so satisfying.
Everyone will love this Teriyaki Tofu for dinner! Crispy golden tofu squares are coated in a sticky, savory, and sweet homemade teriyaki sauce and layered over white rice with cooked broccoli. Topped with sesame seeds and green onions, it’s a satisfying, easy, and flavorful option for your weeknight dinners.
If you think you don’t like tofu, I’m guessing you’ve just never had it prepared correctly! I encourage you to try some of my delicious recipes (including this recipe), such as flavorful Marinated Tofu, Crispy Baked Tofu or my favorite: Sesame Tofu.
This vegan Teriyaki Tofu is:
- Made with super simple ingredients that are SO flavorful!
- Ready in about 30 minutes.
- Flexible – Pan fry or bake the tofu, double or triple the recipe as needed.
- Really easy to make gluten free.
- Perfect for meal prep with Vegan Fried Rice and veggies on the side.
How to make easy teriyaki tofu
First, press the tofu
Don’t forget: press the tofu before you get started! You can do this ahead of time, perhaps on the weekend, so you don’t have to press it on busy weeknights. Or purchase the super firm variety of tofu, which does not need to be pressed.
Press the tofu by wrapping it in a clean tea towel. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for 20-30 minutes.
Make teriyaki sauce
Next, combine all the teriyaki sauce ingredients in a small bowl except for the cornstarch. Stir and set aside.
Prepare the crispy tofu
Once the tofu has been pressed, rip it into bite sized chunks (or simply slice it into squares, rectangles or triangles). Add it to a large bowl and drizzle the soy sauce on it. Gently stir, then sprinkle on the cornstarch and gently stir again, being careful not to crumble the tofu as it will be fragile.
Heat a large non-stick pan over medium-high heat and add the oil to coat the pan. Pan fry the tofu until golden and crisp on all sides.
Once the tofu is golden, turn the heat down. Stir the teriyaki sauce once more before pouring into the pan with the tofu. Bring to a simmer and let it cook for a few minutes.
In a small bowl, mix the cornstarch with water and pour into the pan. Stir constantly until the sauce thickens.
Baked tofu instead of pan fried
Sometimes I like to bake the tofu instead, especially if I double or triple the recipe for my family of 5.
Preheat your oven to 400 degrees F and line a large baking sheet with parchment paper.
Chunk the tofu, then add them to a large bowl, along with the soy sauce and cornstarch. Stir gently to coat. Arrange the tofu evenly on the prepared pan. Bake for about 15 minutes, then flip the pieces over. They should be lightly golden and crisp. Prepare the sauce on the stove, then add the tofu.
Instead of pan frying or baking, you can also make this Air Fryer Tofu, then mix it with the cooked sauce on the stovetop.
A quick and easy way to serve teriyaki tofu is layering it over a bowl of brown or basmati rice with steamed or roasted broccoli on the side. Cauliflower, carrots, bok choy, green beans, or asparagus would also be delicious on the side.
Teriyaki tofu has plenty of other uses if you’re looking to spice things up. Instead of topping it on a bowl of rice, mix the tofu into vegan stir fry, teriyaki noodles or on its own with a side of fried rice.
Frequently asked questions
- Is it gluten free? To make gluten free teriyaki tofu, substitute the soy sauce for gluten free tamari.
- Can I make it with less salt? You might find that the tofu is just a touch salty because of the soy sauce. Using a low sodium soy sauce will help lower the amount of sodium in the recipe. Or substitute some of the soy sauce for water to lower the sodium even more.
- Can I make it ahead of time? Sure! You can prepare the entire meal a few days ahead of time, then reheat the tofu in a pan. The tofu won’t be as crisp but it will work. Or simply store the prepared sauce in the fridge, then just cook the tofu and add the sauce.
- How long does it last? Leftover teriyaki tofu will stay fresh in the fridge for about 4 or 5 days. You can technically freeze it, but the tofu will have quite a different texture. If needed, it will work.
Looking for more incredible tofu dinners?
Easy Teriyaki Tofu
For the tofu
For the teriyaki sauce
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1/4 cup packed brown sugar or maple syrup, agave
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- 2 teaspoons cornstarch mixed with 1 tablespoon water
- cooked rice or quinoa, cooked rice noodles
- steamed or roasted broccoli or other vegetable
- sesame seeds, optional
- chopped green onions, optional
- Press the tofu: Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books or cast iron pan on top of that. Let the tofu press for at least 20 minutes or up to an hour.
- Prepare the teriyaki sauce: In a medium bowl, add the soy sauce, water, brown sugar, seasoned rice vinegar, ginger and garlic. Stir to combine and set aside while you make the tofu.
- Rip the tofu into bite sized pieces (or simply cut into squares, rectangles or triangles) and add to a large bowl. Drizzle the soy sauce on top and stir gently with a silicone spatula or small spoon. Be careful not to rip the tofu.
- Now sprinkle on the cornstarch and gently stir it again to coat the tofu.
- Heat a large non-stick pan over medium-high heat. Add the oil to coat the pan.
- Once the oil is hot, add the tofu in a single layer (do this in batches if needed). Let the tofu get crispy and golden on all sides. I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don't touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping.
- Once the tofu is golden, turn the heat down to low heat. Stir the teriyaki sauce in the bowl once more before pouring it into the pan with the tofu. Bring to simmer and cook for a minute or two.
- In a small bowl, stir together the cornstarch and water, then add to the pan. Stir constantly until the sauce thickens.
- Serve with steamed or roasted broccoli and cooked rice. Enjoy!
- Gluten free: Use gluten free tamari instead of soy sauce.
- Bake the tofu instead: Chunk the tofu, then add them to a large bowl, along with the soy sauce and cornstarch. Stir gently to coat. Arrange the tofu evenly on the prepared pan. Bake at 400 degrees F for about 15 minutes, then flip the pieces over. They should be lightly golden and crisp. Prepare the sauce on the stove, then add the tofu.
- Storing leftovers: Store for up to 4 days in the refrigerator. It can also be frozen if needed.
This recipe was first posted in 2021 and was slightly different, calling for two blocks of tofu with roasted broccoli. If you are looking for that version, here is a printable version of it: Baked Teriyaki Tofu with Roasted Broccoli. I updated the recipe with a much more simple recipe after much testing. Thank you!