5 from 34 votes
Teriyaki Tofu
Teriyaki Tofu is made by pressing extra firm tofu to remove moisture, coating it with oil, cornstarch, and salt, then baking until golden and crisp. The tofu is served with a homemade teriyaki sauce featuring tamari, brown sugar, fresh ginger and garlic, mirin, pineapple juice, honey, and sesame oil. This combination delivers a balanced sweet-savory glaze with a crisp tofu texture, suitable as a main or side dish often paired with steamed rice and optional vegetables.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
4
Calories:
350 kcal
Course:
Main Course
Cuisine:
Japanese, Vegan
Ingredients
- For the Baked Tofu:
- 1 pound tofu cut into cubes (size according to preference, extra firm
- 1 1/2 tablespoons extra virgin olive oil
- 1 1/2 tablespoons cornstarch
- 1/2 teaspoon salt
- For the teriyaki sauce:
- 1/2 cup tamari (can substitute soy sauce but we prefer the flavor of tamari)
- 1/4 cup brown sugar
- brown sugar for low sugar option, or alternative
- 1 1/2 teaspoons ginger root minced, fresh
- 1 1/2 teaspoons garlic minced, fresh
- 3 tablespoons mirin (can substitute sherry)
- 2 tablespoons pineapple juice , fresh or canned (optional but great for flavor)
- 1 tablespoon honey (vegans: use agave nectar or liquid sweetener of choice)
- 1 teaspoon sesame oil toasted
- 1 tablespoon cornstarch dissolved in 1/4 cup water
- green onion for serving, finely sliced
- sesame seeds , for serving
- Note: Feel free to add 1 cup or more cooked broccoli or veggies of choice if you want some vegetables in your teriyaki tofu. Other great options include snow peas, bean sprouts, onions, and/or bell peppers.
- 2 cups Steamed rice
Instructions
- To make the baked tofu: Place the tofu cubes on a clean, lint-free tea towel or on paper towels, place another cloth on top, and set something heavy on it (e.g., a cast iron pan) to press down on the tofu. Let the tofu cubes drain like this for about 20 minutes. In the meantime preheat the oven to 400 F.Transfer the tofu cubes to a bowl, drizzle over the olive oil, and toss to coat. Sprinkle half of the cornstarch and salt evenly over the tofu, toss to combine, then repeat with the remaining half of cornstarch and salt. Spread the tofu cubes in a single layer on lined baking sheet so they are not touching each other. Bake for 20-25 minutes (depending on the size of the cubes and how firm you want them), carefully flipping the cubes over with a spatula halfway through, until dark golden.
- To make the teriyaki sauce: Combine all of the sauce ingredients, except for the cornstarch slurry, into a medium saucepan and bring to a boil. Reduce the heat and simmer for 2 minutes. Stir in the cornstarch slurry, whisking continually until the sauce is thickened. Add the baked tofu cubes to the saucepan and stir to coat the tofu. (If adding vegetables stir them in also.) Serve over steamed rice and garnish with some sliced green onions and a light sprinkling of sesame seeds.
Cup of Yum
Nutrition Information
Calories
350kcal
(18%)
Carbohydrates
53g
(18%)
Protein
14g
(28%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
5g
(25%)
Sodium
1837mg
(77%)
Potassium
302mg
(6%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
1IU
(0%)
Vitamin C
1mg
(1%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 350
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 53g | 18% |
| Protein | 14g | 28% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1837mg | 77% |
| Potassium | 302mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.