Ultimate Crispy Teriyaki Tofu: Your Go-To Recipe for a Flavorful Plant-Based Meal
Transform your perception of plant-based cooking with this incredible teriyaki tofu recipe! Forget bland and dry; this recipe delivers perfectly pan-fried tofu enveloped in a rich, savory, and gloriously glossy homemade teriyaki sauce, bursting with authentic umami flavor. It’s an easy-to-follow guide to creating restaurant-quality vegan teriyaki right in your own kitchen, perfect for a quick weeknight dinner or a satisfying family meal.
Why This Crispy Teriyaki Tofu Recipe Will Become Your Favorite
This teriyaki tofu recipe isn’t just another meal; it’s a culinary revelation that brings vibrant, umami-rich flavors to your table in under 20 minutes of active cooking time. While the total preparation includes a crucial step of pressing the tofu, which can be done earlier in the day or even overnight, the hands-on cooking is remarkably fast. This ensures a delightful meal without the evening rush.
Many people shy away from tofu, fearing it might be bland or have an unappealing texture. Our method, however, transforms humble tofu into a star. The secret lies in a combination of thorough pressing and a light coating of cornstarch before stir-frying. This creates an irresistible delicate, crackly crust on each tofu cube, which is essential for soaking up our spectacular homemade teriyaki sauce. Say goodbye to soft, crumbly, or unseasoned tofu; this recipe guarantees a firm, satisfying bite with a wonderfully crisp exterior.
The real star of this dish is undoubtedly the homemade teriyaki sauce. Unlike store-bought varieties that can be overly sweet or lack depth, our sauce is carefully balanced with savory, sweet, and tangy notes, delivering that coveted authentic umami flavor. Each perfectly crisp tofu cube acts like a sponge, absorbing the rich marinade, ensuring every bite is packed with flavor. Plus, there’s always plenty of luscious, glossy sauce left over, practically begging to be drizzled generously over a bed of fluffy rice and your favorite steamed vegetables. It’s an elevated tofu experience that’s both comforting and gourmet.
Essential Ingredients for Your Teriyaki Tofu
Below you’ll find a general overview of the ingredients. For precise measurements, detailed instructions, and a printable version of this recipe, please scroll down to the complete recipe card at the end of this post.
Ingredient Spotlight & Expert Substitution Tips
To achieve the best possible results for your teriyaki tofu, understanding each ingredient’s role and potential substitutions is key:
TOFU – For this recipe, extra firm tofu is highly recommended and truly ideal. Its dense texture allows it to hold its shape beautifully during stir-frying and, most importantly, it excels at absorbing the rich flavors of our teriyaki sauce. While firm tofu can also work, soft or silken tofu varieties are not suitable as they won’t maintain their structure when stir-fried and will likely crumble. The crucial step to achieving perfectly crispy, flavor-absorbing tofu is proper liquid expulsion. Simply squeezing by hand isn’t enough. As Chef Antoine suggests, plan ahead to effectively press out as much moisture as possible. Preparing your tofu for draining in the morning means you can effortlessly cook your delicious teriyaki tofu that evening. Alternatively, you can even prep it the night before. Detailed instructions on how to achieve this perfect press are provided in the step-by-step guide below.
TERIYAKI SAUCE – Our homemade teriyaki sauce is incredibly easy to prepare and significantly elevates the dish. Simply combine all the sauce ingredients in an immersion blender or regular blender and blitz until smooth. This ensures a consistent and well-emulsified sauce. For those monitoring sodium intake, feel free to use low-sodium soy sauce and other low-sodium counterparts for the various sauce ingredients. This allows you to control the overall sodium levels without compromising on the depth of flavor. The balance of sweet, salty, tangy, and savory elements in this sauce is what gives the teriyaki its authentic, irresistible taste.
CORNSTARCH – Don’t underestimate the power of cornstarch in this recipe; it makes a truly significant difference in the final texture of your tofu! When coated with cornstarch and pan-fried, the tofu develops a delicate, crackly, and slightly crispy crust. This not only adds a delightful textural contrast but also creates the perfect surface for the savory teriyaki sauce to cling to and be absorbed, ensuring every piece of tofu is flavorful and appealing.
Crafting Your Perfect Teriyaki Tofu: Step-by-Step Guide
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this incredible recipe. For a concise, printable version of this recipe, complete with exact measurements and instructions, simply Jump to Recipe at the bottom of this post.
Preparation: Pressing the Tofu (Early in the Day)
Properly pressing your tofu is the most crucial step for achieving that desired crispy texture and maximum flavor absorption. Don’t skip this!
- Begin by wrapping your block of extra firm tofu in several layers of paper towels. Gently but firmly squeeze to remove the initial excess moisture.
- Next, place the wrapped tofu on a baking pan or a cutting board. Place a heavy, flat object, such as a stack of cookbooks or a cast-iron skillet, on top of the tofu to apply continuous pressure. The goal is to expel more liquid without smashing the tofu, so be firm but gentle.
- Allow the tofu to press for at least 3 hours. After this time, remove the wet paper towels, wrap the tofu in fresh, dry paper towels, and gently squeeze again. Replace the heavy object and continue pressing for another 2-3 hours. For ultimate dryness and best results, this pressing process can also be done overnight.
Cooking Your Teriyaki Tofu: When You’re Ready to Eat
- Once the tofu is adequately pressed and dry, cut it into uniform 2-inch cubes. Place these cubes in a large mixing bowl. Sprinkle the cornstarch over the tofu and toss gently to ensure each cube is evenly coated. Set aside while you prepare the sauce.
- Prepare the sensational teriyaki sauce by adding all the sauce ingredients (low sodium soy sauce, oyster sauce, minced ginger, minced garlic, honey, sesame oil, rice vinegar, and brown sugar) to an immersion blender cup or a regular blender. Blend until the mixture is completely smooth and well combined, ensuring no lumps remain.
- Heat the olive oil in a wok or large skillet over medium-high heat. Wait until the oil is shimmering but not smoking, indicating it’s hot enough to sear the tofu.
- Carefully add the cornstarch-coated tofu cubes to the hot wok. Toss continuously to ensure even cooking and browning on all sides. Continue cooking until the tofu is lightly browned and crispy.
- Pour the prepared teriyaki sauce over the crispy tofu. Toss everything together to thoroughly coat each piece of tofu. Bring the mixture to a boil, then immediately reduce the heat to medium. Allow the sauce to simmer and thicken for 5-10 minutes, stirring occasionally, until it achieves a beautiful glossy consistency that clings to the tofu.
Frequently Asked Questions & Expert Tips for Perfect Teriyaki Tofu
Store any cooled leftover teriyaki tofu in an airtight container in the refrigerator for up to 4 days. Please note that this dish is truly best enjoyed fresh, as the tofu will continue to absorb the sauce and may lose some of its crispiness as it sits in the refrigerator. However, it remains perfectly delicious and safe to reheat and eat later, though it might be less saucy than when freshly made.
To reheat your teriyaki tofu, preheat your oven to 375°F (190°C) and bake for approximately 10–15 minutes, or until it’s thoroughly warmed through. Alternatively, you can gently reheat it in a skillet over low heat on the stovetop, stirring occasionally. Avoid microwaving if possible, as it can make the tofu rubbery and diminishes the texture.
While you can substitute with firm tofu if extra firm is unavailable, we highly recommend using extra firm tofu for the optimal results in this recipe. Softer varieties like soft or silken tofu simply will not hold their shape when stir-fried and will likely fall apart. Extra firm tofu is ideal for stir-fries because it maintains its structural integrity, absorbs the flavorful sauce exceptionally well, and develops that desired slightly crisp exterior while retaining a tender interior.
Yes, to make this teriyaki tofu recipe gluten-free, simply substitute the low-sodium soy sauce with a gluten-free tamari. Ensure all other sauce ingredients, especially oyster sauce (if used), are certified gluten-free. Most cornstarch is naturally gluten-free, but always double-check the label.
Beyond proper pressing and cornstarch coating, here are a few more tips:
- Don’t overcrowd the pan: Cook the tofu in batches if necessary to ensure each piece gets crispy. Overcrowding lowers the pan temperature and leads to steaming instead of searing.
- Even cubes: Cut your tofu into similarly sized cubes for even cooking.
- Taste and adjust: After blending the sauce, taste a small amount and adjust sweetness or saltiness to your preference before adding it to the wok.
- Garnish for freshness: A sprinkle of sesame seeds and fresh sliced green onions not only adds visual appeal but also a fresh flavor contrast.
Delicious Ways to Serve Your Teriyaki Tofu
This versatile teriyaki tofu pairs wonderfully with a variety of sides, making it a complete and satisfying meal. For a classic presentation, serve it over a generous bed of fluffy white or brown rice. To add essential nutrients and vibrant color, accompany it with your favorite steamed vegetables such as crisp broccoli florets, sweet carrot slices, crunchy snow peas, or tender asparagus. You can either toss the vegetables directly into the wok with the tofu and sauce for a quick stir-fry, or serve them on the side to allow everyone to customize their plate.
Beyond rice, consider serving your teriyaki tofu with quinoa for a protein-packed meal, or alongside simple noodles like lo mein or ramen for an Asian-inspired bowl. For a lighter option, it’s fantastic over a fresh green salad, with the warm tofu and sauce acting as a delightful dressing. Don’t forget to garnish with a sprinkle of sesame seeds and sliced green onions for extra flavor and visual appeal!
Explore More Delicious Tofu Recipes
If you’ve enjoyed this teriyaki tofu, you’re sure to love these other fantastic tofu creations:
- Perfectly Pan-Fried Tofu
- Flavorful Spicy Tofu Stir-Fry
- Crispy Air Fryer Tofu
- Sweet & Savory Honey Garlic Tofu
I’m passionate about baking and cooking, and I love sharing my culinary adventures and tested recipes with all of you! To make sure you never miss a new dish, I offer a convenient newsletter delivered right to your inbox every time a new recipe is published. Simply subscribe here and start receiving your free daily recipes!
Teriyaki Tofu
IMPORTANT – For additional insights, expert tips, and frequently asked questions, please scroll up and read the blog post. You’ll find valuable information there!
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Ingredients
- 14 ounces extra firm tofu
- 3 Tablespoons cornstarch
- 3 Tablespoons olive oil
Homemade Teriyaki Sauce
- ½ cup low sodium soy sauce
- ¼ cup oyster sauce
- ½ Tablespoon minced ginger
- 1 Tablespoon minced garlic
- 2 Tablespoons honey
- 2 Tablespoons sesame oil
- 1 ½ Tablespoons rice vinegar
- ½ Tablespoon brown sugar
Optional Garnish
- sesame seeds
- sliced green onion
Things You’ll Need
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immersion blender
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Wok or Large Skillet
Before You Begin
- For the best results, use extra firm tofu. This will ensure it holds its shape during cooking and effectively absorbs the delicious teriyaki sauce. Firm tofu can be substituted if necessary, but avoid soft or silken varieties.
- Thoroughly pressing the tofu to remove excess liquid is essential for achieving a crispy texture. Plan this step in advance – it can be done earlier in the day or even overnight to maximize moisture removal.
Instructions
Preparation: Tofu Pressing
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Start by wrapping the block of extra firm tofu in several layers of paper towels, then gently squeeze to remove initial excess moisture. Place the wrapped tofu on a baking pan or cutting board. Top it with a heavy, flat object (like a cookbook) to apply consistent pressure. Ensure you apply enough pressure to expel liquid without crushing the tofu. Let this sit for 3 hours.14 ounces extra firm tofu
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After 3 hours, remove the wet paper towels, re-wrap the tofu in fresh, dry paper towels, and gently squeeze again. Replace the heavy object and continue pressing for another 2-3 hours. For maximum dryness and crispiness, this step can also be performed overnight.
Cooking the Teriyaki Tofu
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Once pressed, cut the tofu into 2-inch cubes and transfer them to a large mixing bowl. Sprinkle the cornstarch over the tofu cubes and toss thoroughly to ensure they are evenly coated. Set aside.3 Tablespoons cornstarch
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Prepare the homemade teriyaki sauce: Add all sauce ingredients (low sodium soy sauce, oyster sauce, minced ginger, minced garlic, honey, sesame oil, rice vinegar, and brown sugar) to an immersion blender cup. Blend until the sauce is completely smooth and well combined.1/2 cup low sodium soy sauce, 1/4 cup oyster sauce, 1/2 Tablespoon minced ginger, 1 Tablespoon minced garlic, 2 Tablespoons honey, 2 Tablespoons sesame oil, 1 1/2 Tablespoons rice vinegar, 1/2 Tablespoon brown sugar
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Heat the olive oil in a wok or large skillet over medium-high heat until it shimmers. The oil should be hot, but not smoking.3 Tablespoons olive oil
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Add the cornstarch-coated tofu to the hot pan. Toss continuously until the tofu is lightly browned and crispy on all sides.
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Pour the prepared teriyaki sauce over the tofu in the wok. Toss gently to ensure all tofu pieces are thoroughly coated. Bring the mixture to a boil, then reduce the heat to medium and simmer for 5-10 minutes, or until the sauce thickens and becomes beautifully glossy. Serve immediately with your favorite sides!
Expert Tips & FAQs
- To store leftovers: Place cooled teriyaki tofu in an airtight container in the refrigerator for up to 4 days. Note that the tofu may continue to soak up sauce and lose some crispiness over time.
- To reheat: Warm your tofu in a 375°F oven for 10-15 minutes until heated through, or gently reheat in a skillet over low heat.
- Ensure your tofu is thoroughly pressed to achieve the best crispy texture. This is a non-negotiable step for great stir-fried tofu.
- Do not overcrowd your wok or skillet when cooking the tofu. Cook in batches if necessary to ensure even browning and crispiness.
- For a gluten-free version, use tamari instead of soy sauce and verify all other sauce ingredients are gluten-free.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.