Baked Teriyaki Tofu is a quick and simple dinner that’s faster than take-out! Served with rice and roasted broccoli, the teriyaki-slathered tofu is tender, crisp, and so satisfying.
Servings: 6 servings
For the broccoli
- 1 pound broccoli florets
- olive oil spray or a few tablespoons olive oil
- salt + pepper, to taste
For the sauce
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 1/4 cup agave or maple syrup
- 3 tablespoons packed light brown sugar
- 2 tablespoons seasoned rice vinegar
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 4 cloves garlic, minced
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 4-5 cups basmati rice or brown/white rice/quinoa
- sesame seeds, optional
- chopped green onions, optional
Bake the tofu and broccoli
Press the tofu: Wrap each block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 20 minutes.
Preheat the oven to 400 degrees F and lightly grease 2 large baking sheets with oil or line with parchment paper.
Place the broccoli on one baking sheet, spray with oil and sprinkle with salt and pepper.
Slice the pressed tofu into cubes, then add them to a large ziplock bag (or large bowl), along with the soy sauce, sesame oil and cornstarch. Close the bag, and shake gently to coat. Arrange the tofu evenly on the prepared pan. Bake for about 15 minutes, then flip the pieces over. Now place the broccoli in the oven along with the tofu, and bake for 15 minutes. The tofu should be crisp and golden, and the broccoli browned around the edges.
While the tofu and broccoli bake, make the teriyaki sauce and prepare your rice.
Make the Teriyaki sauce
In a large skillet (large enough to hold the tofu when it's done baking), add the soy sauce, water, agave, brown sugar, rice vinegar, sesame oil, ginger and garlic.
Stir and bring to a simmer over medium-high heat.
In a small bowl, mix the cornstarch and water together to make a slurry, then add it to the skillet. Stir constantly until the sauce thickens, then turn off the heat.
Finish and serve
When the tofu and broccoli are done baking, add the tofu to the skillet with the sauce and stir to coat.
Serve over a bed of rice with sesame seeds, chopped green onions and some roasted broccoli. Enjoy!
- Gluten free: Use gluten free tamari instead of soy sauce.
- If you prefer to pan fry the tofu, that's fine as well. I like to coat tofu pieces in cornstarch and fry in some vegetable oil until golden brown. Remove the tofu from the pan to make the sauce, then add back to the pan.
- May also serve with steamed broccoli or another vegetable.
Serving: 1of 6 servings | Calories: 263kcal | Carbohydrates: 27g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Sodium: 921mg | Potassium: 308mg | Fiber: 3g | Sugar: 14g | Vitamin A: 471IU | Vitamin C: 68mg | Calcium: 239mg | Iron: 3mg