This crispy, golden, pan-fried tofu is tossed in a delectably sticky sweet sauce for a completely crave-worthy main dish. Try my vegan Teriyaki Tofu over rice for an awesome 30-minute meal that is much better than the delivery dinner you were planning on.
Disclosure: This post may contain affiliate links.
Do yourself a favor and close that Uber Eats app, already! This super tasty teriyaki tofu is the takeout fake-out of the century and it’ll be on your dinner table faster than ordering out.
With only 10 ingredients and requiring just 30 minutes start to plate, this yummy dinner will scratch all your hungry itches without any fuss. Serve with broccoli and a side of sticky rice to emulate your favorite restaurant dish!
As an added bonus, teriyaki tofu is completely kiddo approved, meaning the whole family can enjoy this healthy, plant-based meal. Follow along with me to see just how simply and easily this amazingly fast meal comes together.
Recommended Ingredients & Equipment
I’d bet that if you had known sooner that making your own teriyaki tofu required just 10 ingredients, you would have started making your own long ago. Not to worry, though – you know now!
Here’s everything you’ll need to get dinner on the table tonight:
Ingredient Notes
- Extra Firm Tofu -Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board.
- Cornstarch – This is the secret ingredient to getting super crispy pan fried tofu! If corn is a no-no for you, swap in potato starch instead.
- Garlic – Like I always say, fresh is best. That said, you can sub in 1/4 tsp of granulated garlic for each clove if absolutely necessary.
- Ginger – Fresh ginger is inexpensive and deeply aromatic. Whenever possible, opt for fresh! If you’re in a pinch, you can sub in 1/4 tsp of ground ginger for each tablespoon of fresh.
- Soy Sauce – If you’re avoiding gluten, opt for Tamari instead. You can also use coconut aminos if soy is off the table.
- Maple Syrup – Maple happens to be my sweetener of choice, but you can easily substitute equal amounts of agave nectar or date syrup instead.
Recommended Equipment
As far as equipment is concerned, you don’t need anything fancy here. For this recipe you will need, a cutting board, chef’s knife, colander, measuring cups and spoons, a saucepan, and a sauté pan. << (affiliate links)
Step-by-Step Instructions
Step One – Prepare the Tofu
Cut the tofu into 1×1″ cubes and pat it dry. Place the tofu in a shallow container.
Pro Tip: If you are using water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board.
Add 2 tablespoons of cornstarch and toss to fully coat the tofu.
Heat a large skillet or wok over medium-high heat and add sesame oil. Once the oil is hot, add the cornstarch coated tofu. Stir fry the tofu for 4-5 minutes, stirring occasionally, until the tofu is golden brown on all sides. Remove from heat and transfer the tofu into a small bowl.
Step Two – Make Sauce and Assemble
Return the skillet to medium heat. Add the ginger and garlic and sauté for 30 seconds, until fragrant. Stir in the soy sauce, maple syrup, and rice vinegar.
In a small bowl, make a slurry with the water and cornstarch, whisking together until the cornstarch is completely dissolved. Slowly pour the cornstarch mixture into the saucepan, stirring continuously. Bring to a boil and boil for 2 minutes, until the sauce begins to thicken.
Add the tofu back to the pan and stir together so that the sauce fully coats the tofu.
Serving and Storing
Serving – This recipe is best served straight from the pan over some sticky rice. I love serving it with some steamed or roasted veggies for added nutrition. Garnish the tofu with sliced green onions and toasted sesame seeds.
Storing – While I recommend eating this teriyaki tofu immediately after cooking, you can store leftovers in the refrigerator for up to 3 days. If possible, I suggest keeping the tofu and the sauce separate for storage so that you can crisp up the tofu in the toaster oven or air fryer when you reheat.
Tips and Tricks
- If you want some added nutrition without any extra fuss, I recommend lining a sheet pan with parchment paper and tossing your favorite sturdy veggies in a bit of olive oil, salt and red pepper flakes. Roast at 425F for 15-25 minutes (until fork tender), which should sync up perfectly with your teriyaki tofu. Simply toss the parchment in the compost when you’re done for a super fast cleanup!
- It is important to rinse your rice prior to cooking, especially if you’re using sticky rice.
- While optional, I highly recommend toasting your sesame seeds to coax the most flavor out of them. It only takes a few extra minutes of time, and the flavor returns are massive.
- For a gluten-free option, use Tamari or coconut aminos instead of soy sauce.
Frequently Asked Questions
Unfortunately crispy tofu has a short window where it is actually crispy. That said, you can feel free to make the teriyaki sauce ahead of time to get dinner on the table a little faster!
Feel free to add 1/2-1 tsp of red pepper flakes to the sauce during cooking, or drizzle your finished meal with a hefty glug of sriracha sauce or sambal oelek (<<affiliate link)!
While I always recommend speaking directly with a registered dietician or nutritionist, this meal is definitely one I’d consider part of a healthy eating plan. Since you are making the meal at home, you can adjust the recipe to fit your own needs. Reduce the sodium by using a light soy sauce. Avoid any potential allergens by making smart swaps. And, unlike many restaurant versions of this dish, it has no additives, preservatives or MSG. I’d call that a win!
More Tofu Recipes
- BBQ Tofu Bowl with Collard Greens
- Kung Pao Tofu
- Chewy Blackened Tofu Steaks {Grilled}
- General Tso’s Tofu
Check out all of my favorite tofu recipes for more inspiration!
Teriyaki Tofu
Ingredients
- 16 oz extra firm tofu
- 3 tbsp cornstarch, divided
- 1 tbsp. sesame oil
- 2 cloves garlic, minced
- 1 tsp. ginger, peeled and freshly grated
- 1/2 cup soy sauce (use Tamari Sauce for gluten-free)
- 1/4 cup maple syrup
- 2 tbsp. rice vinegar
- 1 tbsp water
- 2 green onions, minced
- 2 tbsp. sesame seeds
Instructions
- Cut the tofu into 1×1" cubes and pat it dry. Place the tofu in a shallow container. Add 2 tablespoons of cornstarch and toss to fully coat the tofu. Heat a large skillet or wok over medium-high heat. Add sesame oil. Once the oil is hot, add the cornstarch coated tofu. Stir fry the tofu for 4-5 minutes, stirring occasionally, until the tofu is golden brown on all sides. Remove from heat and transfer the tofu into a small bowl.
- Return the skillet to medium heat. Add the ginger and garlic and sauté for 30 seconds, until fragrant. Stir in the soy sauce, maple syrup, and rice vinegar. In a small bowl, make a slurry with the water and cornstarch, whisking together until the cornstarch is completely dissolved. Slowly pour the cornstarch mixture into the saucepan, stirring continuously. Bring to a boil and boil for 2 minutes, until the sauce begins to thicken. Add the tofu back to the pan and stir together so that the sauce fully coats the tofu.
- Serve immediately over rice with green onions and sesame seeds.
Notes
- If you want some added nutrition without any extra fuss, I recommend lining a sheet pan with parchment paper and tossing your favorite sturdy veggies in a bit of olive oil, salt and red pepper flakes. Roast at 425F for 15-25 minutes (until fork tender), which should sync up perfectly with your teriyaki tofu. Simply toss the parchment in the compost when you’re done for a super fast cleanup!
- It is important to rinse your rice prior to cooking, especially if you’re using sticky rice.
- For a gluten-free option, use Tamari or coconut aminos instead of soy sauce.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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