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.
Serving suggestions
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
Ingredients
For the tofu
- 14.5 ounce block extra-firm tofu
- 1 tablespoon low sodium soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons canola oil or other high-heat safe oil
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
For serving
- cooked rice or quinoa, cooked rice noodles
- steamed or roasted broccoli or other vegetable
- sesame seeds, optional
- chopped green onions, optional
Instructions
- 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!
Notes
- 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 and bake for 10-15 more minutes. 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.
Nutrition
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!
Excellent!!! 👌
It was the best Tofu I ever tried!
My kids were asked for more !!!
Thank you Nora !
So delicious!! Ok so first off, if no one has told you lately thank you so much for your deliciously crafted recipes! If I’m in a mood for something I immediately think let me see if my girl Nora has a recipe for it and they never disappoint! I am a baker and I love to cook but being a baker I’m more into precise measurements than crafting my own recipes so I really appreciate how well you have crafted them. Ok on to this particular recipe! It was so delicious and I served with rice and broccoli! my 4 year old demolished her plate and asked for seconds, then while I was doing the dishes I turned around and she was stealing more of the tofu from the leftovers bowl! So my only mistake is I should have doubled the recipe! Thank you Nora you rock!
Hi Ashley. I loved reading your encouraging comments. I appreciate knowing you find my recipes precise and accurate to yield delicious food! I do work hard to ensure exactly that on each of my recipes! The visual of your 4 year old grabbing more tofu brings a smile to my face! Thanks for taking time to share your terrific review and feedback! Wishing you lots of happy cooking!
Do you only bake the tofu for 15 minutes total?
Sorry, there was a bit of text missing for that note and I just updated it. 15 minutes, flip, then bake for 10-15 more minutes.
Thank you!
Love the sauce so much! Is there something besides tofu you can use it with? I am not a huge fan of tofu.
Thank you, and yes! Try using canned, drained and rinsed chickpeas. Or soaked and drained soy curls. Or even store-bought vegan chicken or my homemade Vegan Chicken. Seitan would also be delicious. Many options!
Can I air fry the tofu? What would be your recommendation on temp and time?
You could make my Air Fryer Tofu and follow those instructions instead. Enjoy!
Simple and quick, and oh so very tasty! Thank you once again, Nora. The sauce is perfection.
You bet, Steve! I’m so glad that you are enjoying the recipe! Thank you for sharing your stellar review! Wishing you happy cooking!
I served this as a side for Christmas dinner to several omnivores last night. They couldn’t believe it wasn’t chicken. I pressed the extra-firm tofu for a long time, tightening the pressure every 15 minutes. I think it made an even better chewing experience. Thank you again
i didn’t even make the sauce, but this was my first time cooking tofu so i used this recipe as a guide and it came out great! it was super easy to follow and i made teriyaki tofu for the first time ever 🙂 next time, i’m going to make the sauce!
So delicious!! Thank you, Nora! I used one extra firm and one extra firm that had been frozen and the frozen one had an amazing texture and crisped up nicely.
Thank you for your terrific review, Michelle! I’m so glad that you loved the recipe!
It is not complicated at all, and so delicious! I love it! Definitely will making it on a regular basis.
Thank you for taking time to share your glowing review and feedback! I’m so glad that you love the teriyaki tofu recipe! Wishing you happy cooking!
It was fantastic! My vegan boyfriend LOVED IT.
Awesome, Chloé! I’m thrilled the recipe was a hit! Thanks for your terrific review!
Can I use this sauce on fish instead of tofu
I’ve never tried this with fish, however, I’m sure you could!
No fresh ginger. Can I use powdered?
You can, yes!
I made this recipe as-is and threw in a pinch of red chili flakes. It was SO delicious! Wow. Your measurements were on point.
Hi Margaret! Thanks for sharing your glowing review! I’m glad you loved the recipe! Wishing you happy cooking!
I made this recipe so many times, I absolutely love it! It made me appreciate tofu 🙂
Hi Kirsten. Right!? It’s amazing how flavorful tofu can be with all the various ways to prepare it! Thanks for your stellar review. I appreciate you using my recipes, and wish you happy cooking!
Yummy! First time cooking with tofu and it was a hit. Delicious ! My husband liked it and isn’t a vegan. Great job!
Hi Shanon. How awesome the tofu recipe was a hit! I’m thrilled you and your husband loved the recipe! Thanks for your glowing 5 star review! Wishing you happy cooking!
Excellent! 3/3 kids approved!
I made a double recipe for my daughter, son-in-law and a friend and they loved it. I thought it was delicious. Will definitely be making this again.
Hi Diane. Thanks for sharing your wonderful review and feedback. I’m so glad the recipe was a hit! Wishing you happy cooking!
Amazing! Loved it very much! I also tried skipping the simmering step for the tofu with teriyaki sauce and simply added the sauce to the fried tofu instead. This kept the tofu crispy from the frying and maintained the same great flavor!
10/10 recipe