Teriyaki Tofu ~
Crispy tofu coated in a savory and slightly sweet homemade teriyaki sauce.
Serve with Jasmine rice and Pan Fried Broccoli Florets or Garlic Bok Choy.
Japanese Teriyaki Tofu Recipe
I like this recipe because it’s an easy way to bring the flavors of our favorite Japanese restaurant home.
The dish begins with extra-firm tofu, which is pressed and coated in a seasoned cornstarch mix to create a crisp texture. While the tofu cooks to a golden brown, the teriyaki sauce comes together easily by whisking sake, mirin, tamari, garlic, and ginger.
Creating the sauce from scratch allows you to adjust the flavors to your liking. Once heated, the sauce thickens into a rich glaze that coats the tofu and adds a savory-sweet finish.
This Teriyaki Tofu comes together quickly and delivers big flavor with minimal effort.
Ingredients for Teriyaki Tofu
You will need the following:
- For the Teriyaki Sauce
- 1/2 cup sake
- 1/2 cup mirin
- 6 tablespoons tamari, or soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh garlic minced
- 2 teaspoons fresh ginger chopped
- For the Tofu
- 2 (14-ounce) packages extra firm tofu, pressed and cut into 1-inch cubes
- 2/3 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 6 tablespoons vegetable oil
- 1 teaspoon white sesame seeds, (optional, for garnish)
- 1 tablespoon fresh cilantro, chopped, (optional, for garnish)
Ingredient Notes
- Sake: A Japanese rice wine that brings a rich, savory depth to the sauce. Substitute with rice vinegar or dry sherry if needed.
- Mirin: This sweet rice wine balances the flavors, giving the sauce its signature taste.
- Tamari: A gluten-free alternative to soy sauce with a slightly smoother taste. Soy sauce works, too, but it is saltier, so adjust accordingly or use low sodium soy sauce.
- Light Brown Sugar: Adds the right amount of sweetness and helps caramelize the sauce.
- Garlic & Ginger: Fresh ingredients bring bold, aromatic flavors to the sauce.
- Extra Firm Tofu: Extra-firm tofu works best for holding its shape during cooking. Medium or silken tofu are too soft and not recommended for this recipe.
- Cornstarch: Thickens the sauce for a glossy finish and helps the tofu crisp up beautifully.
- Vegetable Oil: This neutral oil ideal for pan-frying. Other high-heat oils like grapeseed or sesame oil are great alternatives. Olive oil doesn’t work as well for frying and is not recommended for this recipe.
- Optional Garnishes: A sprinkle of sesame seeds and chopped cilantro or green onions adds a fresh and flavorful finishing touch.
How to Make Teriyaki Tofu
STEP ONE: Make the sauce. In a small bowl, whisk together the sake, mirin, tamari, brown sugar, 1 tablespoon cornstarch, fresh garlic, and fresh ginger. Set aside.
STEP TWO: Prep the tofu. Use a kitchen towel or paper towels to pat the pressed and cubed tofu dry. Place the tofu pieces in a large bowl and set aside.
STEP THREE: Season the tofu. In a small bowl, combine the cornstarch, garlic powder, and onion powder. Sprinkle over the tofu and gently toss to coat all the pieces.
STEP FOUR: Cook the tofu. Set a large skillet or wok over medium-high heat and add the vegetable oil. When the oil is hot, add the tofu in a single layer. You may need to work in batches to avoid overcrowding. Cook the tofu for 10 minutes, gently turning occasionally until golden brown and crisp on all sides.
STEP FIVE: Add the sauce. Reduce the heat to low and pour the teriyaki sauce over the cooked tofu. Toss gently to coat each piece evenly. Cook for an additional 2 minutes, allowing the tofu to absorb the sauce.
STEP SIX: Serve. Sprinkle with sesame seeds and chopped cilantro, if using, and serve hot.
How to Press Tofu
Pressing tofu is simple and makes a big difference in the texture of the tofu.
- If you have a tofu press, just place the block of tofu in it, tighten the screws, and let it sit for about 15–20 minutes to remove the excess water.
- No press? No problem! Wrap the tofu in a clean kitchen towel or a few paper towels, then gently press it with your hands to squeeze out the water.
Quick Tip for Success
- For best results, avoid turning the tofu too frequently while cooking. Let each side develop a golden crust before gently flipping it. This helps create crispy edges without breaking the tofu.
FAQs
- Can I make the sauce in advance? Yes! The teriyaki sauce can be made in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before using.
- Can I use store-bought teriyaki sauce? Yes, a 12-ounce bottle of pre-made sauce will work for this recipe.
- Can I bake the tofu instead of frying? Absolutely! For baked teriyaki tofu, bake the cornstarch-coated tofu on a parchment paper-lined sheet pan at 400°F (200°C) for 30 minutes, flipping the tofu halfway through. Then transfer to a hot skillet and toss with the prepared sauce.
- How do I prevent the tofu from sticking to the pan? Make sure your skillet or wok is hot before adding the oil and tofu. Also, avoid overcrowding the pan to allow for even cooking.
- Can I use a different plant-based protein instead of tofu? Absolutely! Tempeh, seitan, or vegan chicken strips are great alternatives.
- How can I adjust the sauce’s sweetness or saltiness? To make the sauce sweeter, add a bit more brown sugar or a splash of maple syrup. For less saltiness, reduce the tamari or soy sauce slightly and balance it with a little more mirin.
Storage
- Store leftover tofu in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat for the best texture. Add a splash of water if needed to thin the sauce.
More Tofu Recipes You’ll Love!
- Sriracha Tofu
- Crispy Baked Tofu
- Green Beans and Tofu Stir Fry
- Salt and Pepper Tofu
- Almond Butter Tofu
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Teriyaki Tofu
Ingredients
- 1/2 cup sake
- 1/2 cup mirin
- 6 tablespoons tamari or soy sauce
- 2 tablespoons light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon fresh garlic minced
- 2 teaspoons fresh ginger chopped
- 2 14-ounce packages extra firm tofu, pressed and cut into 1-inch cubes
- 2/3 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 6 tablespoons vegetable oil
- 1 teaspoon white sesame seeds (optional, for garnish)
- 1 tablespoon fresh cilantro chopped, (optional, for garnish)
Instructions
- Make the sauce: In a small bowl, whisk together the sake, mirin, tamari, brown sugar, 1 tablespoon cornstarch, fresh garlic, and fresh ginger. Set aside.
- Use a kitchen towel or paper towels to pat the pressed and cubed tofu dry. Place the tofu pieces in a large bowl and set aside.
- In a small bowl, combine the cornstarch, garlic powder, and onion powder. Sprinkle over the tofu and gently toss to coat all the pieces.
- Set a large skillet or wok over medium-high heat and add the vegetable oil. When the oil is hot, add the tofu in a single layer. You may need to work in batches to avoid overcrowding. Cook the tofu for 10 minutes, gently turning occasionally until golden brown and crisp on all sides.
- Reduce the heat to low and pour the teriyaki sauce over the cooked tofu. Toss gently to coat each piece evenly. Cook for an additional 2 minutes, allowing the tofu to absorb the sauce.
- Sprinkle with sesame seeds and chopped cilantro, if using, and serve hot.
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