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close-up of teriyaki tofu in a bowl with rice
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Easy Teriyaki Tofu (30 minutes, 1 pan)

Sticky-sweet-savory teriyaki tofu is a 1-pan dinner that is so simple to make in just half an hour! Serve with rice, quinoa, or with crunchy veggies in tacos or wraps. (nut-free with gluten-free and soy-free options)
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: dinner, Main, Main Course
Cuisine: Asian, Japanese
Keyword: teriyaki tofu
Servings: 4
Author: Vegan Richa

Ingredients

For the Tofu

  • 15 ounces firm or extra-firm tofu pressed for at least 15 minutes and torn into 3/4” organic shapes
  • 1 tablespoon soy sauce or tamari for gluten-free
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons oil

For the Teriyaki Sauce

  • 1 tablespoon garlic paste or minced garlic
  • 2 teaspoons minced fresh ginger
  • 3 tablespoons soy sauce or tamari
  • 3 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon molasses
  • 1/2 teaspoon pepper flakes
  • 1 teaspoon cornstarch mixed with 2 tablespoons water
  • 2 teaspoons sesame seeds
  • 3 green onions chopped into 1” pieces

For Garnish

  • more sesame seeds
  • chopped green onion
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Instructions

  • Press the tofu if you haven’t already, then tear it into organic shapes or 3/4” pieces. Add the tofu to a bowl and toss with the soy sauce to coat. In a small bowl, mix together the garlic powder, black pepper, and cornstarch. Sprinkle the mixture over the tofu and toss well to coat.
  • Heat a large skillet over medium-high heat and add the 2 teaspoons of oil. Once the oil is hot, add the tofu to the skillet and spread it out evenly. Cook for 2 to 3 minutes, then flip and cook another 2 to 3 minutes. Flip the tofu a few more times to crisp most of the edges, then remove from the pan and set aside. This takes about 10 to 15 minutes.
  • Alternatively, you can bake the tofu: Toss the tofu with the oil, spread it on a parchment-lined baking sheet, and bake at 400°F (205° C) for 15 to 20 minutes.
  • To make the sauce, add the ginger, garlic, soy sauce, maple syrup, brown sugar, vinegar, molasses, and pepper flakes to the skillet. Bring to a boil, then add the cornstarch slurry, sesame seeds, and green onions. Mix well and bring back to a boil. Simmer for another 2 minutes or so to thicken the sauce. Add in the crisped up tofu, toss well, then switch off the heat. Garnish with more sesame seeds and green onion, and serve over rice, quinoa, lettuce wraps, or however you like.

Video

Notes

Alternate Protein: You can use other proteins such as tempeh, chickpeas, chickpea tofu, vegan chicken, or soy curls. For soy curls, soak 4 ounces in 2 or more cups of stock, lightly drain, and proceed with the crisping steps. Add 1/4 cup extra water to the sauce for soy curls, because they absorb more liquid. For beans or veggies, skip the crisping step and add directly to the sauce.
Storage: Store in the fridge for upto 3 days. Reheat in the microwave or skillet
This recipe is naturally nut-free, and it is gluten-free if you use tamari instead of soy sauce. For soy-free, use a soy-free protein, such as chickpea tofu, soy-free vegan chicken, beans, or veggies and use soy-free tamari instead of soy sauce.

Nutrition

Calories: 205kcal | Carbohydrates: 24g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 590mg | Potassium: 181mg | Fiber: 2g | Sugar: 14g | Vitamin A: 166IU | Vitamin C: 3mg | Calcium: 186mg | Iron: 2mg