Vegan Dinners

Easy Salty & Sweet Teriyaki Tofu Recipe

This teriyaki tofu has a lot of wonderful qualities. It comes together quite quickly and has a ton of flavor salty with a hint of sweetness.

This delicious, high-protein dinner is ideal for weeknights when served over rice.

If you share our love of tofu, you should also try our crispy tofu stir fry and baked sesame tofu chips recipe.

The Recipe for Teriyaki Tofu

First, press your tofu for half an hour. Press it with a tofu press or, in the absence of one, put the tofu block on a plate, cover it with another plate, and then place a heavy pot on top. The tofu should be as firm as possible by eliminating any extra water.
Prepare the teriyaki sauce while the tofu is pressing. Fill a saucepan with soy sauce, water, rice vinegar, maple syrup, sesame oil, brown sugar, ground ginger, and garlic powder. Simmer, stirring constantly. Next, combine cornstarch with a small amount of water in a bowl and stir to form a paste to make a cornstarch slurry. Whisk this into your sauce after adding it. Stir the sauce continuously until it thickens. Switch off the heating source.
After pressing the tofu, cut it into slices, then divide each slice into half, then again into triangles. When the sesame oil in the pan is heated, add the tofu triangles and fry them until crispy and browned on one side. Then, flip them over and continue to fry them until crispy and browned on the other side. Place the tofu triangles on their sides and continue to cook until the sides are crispy and golden.
After adding the sauce to the pan carefully combine the tofu and sauce with a spatula to ensure that it is properly distributed. Switch off the heating source.
Top your rice-based teriyaki tofu dish with chopped green onions, also known as spring onions or scallions, and sesame seeds. A side dish of lemon wedges is also excellent.

Course: DinnerCuisine: JapaneseDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

285

kcal

A deliciously sweet and salty homemade teriyaki sauce is used to make this teriyaki tofu. It’s quicker, simpler, and more satisfying than takeout!

For the Tofu:
14 ounces Firm Tofu
2 Tablespoons Sesame Oil
For the Teriyaki Sauce:
¼ cup Soy Sauce
1 cup Water
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:
Basmati Rice
Sesame Seeds
Green Onions Chopped
Lemon Wedges

Press your tofu for half an hour to begin. If you don’t have a tofu press, you may still press the tofu by placing the block on a plate, covering it with another plate, and then adding a heavy pot on top. The tofu should be as firm as possible by eliminating any extra water.
Prepare your teriyaki sauce during the tofu’s pressing process. To a saucepan add the soy sauce, 1 cup water, rice vinegar, maple syrup, sesame oil, brown sugar, ground ginger, and garlic powder. Bring to a simmer while stirring constantly. To prepare a cornstarch slurry, combine the cornstarch with ¼ cup water in a bowl and stir until a paste forms. Whisk this into your sauce after adding it. Stir the sauce continuously until it thickens. Switch off the heating source.
After pressing the tofu, cut it into slices, then divide each slice into half, then again into triangles. Sesame oil should be heated in a frying pan before adding the tofu triangles. Fry them until they are crispy and browned on one side, then flip them over and continue to fry until they are crispy and browned on the other. Place the tofu triangles on their sides and continue to cook until the sides are crispy and golden.
Once the sauce has been added to the pan, use a spatula to gently combine the tofu and sauce, ensuring that it is distributed evenly. Switch off the heating source.
Serve it with lemon wedges on the side over basmati rice sprinkled with sesame seeds and chopped green onions.

This recipe calls for firm tofu, so pick the firmest tofu you can find and use it that way.
If you want to keep this dinner completely gluten-free, be sure to use a gluten-free soy sauce.
Scallions or spring onions are other names for green onions.
Store leftovers in the refrigerator for 3 to 4 days.
It’s prep time to press the tofu. The tofu presses as the sauce is being prepared, which actually shortens the cooking time the dish may be prepared in 40 minutes total.