Crispy on the outside and tender inside, this teriyaki tofu is coated in a simple, homemade teriyaki sauce. Ready in about 30 minutes and made with 9 everyday ingredients, it’s an easy weeknight meal with a takeout flavor you can make at home.
I’ve made this recipe for years — it’s quick, flavorful, and reliably satisfying. The tofu turns golden and slightly crispy, while the homemade teriyaki sauce provides the perfect balance of sweet and savory. Using frozen and thawed tofu works especially well because it absorbs the sauce more fully.
I usually serve the teriyaki tofu with rice and steamed broccoli, but it’s equally delicious with noodles, stir-fried vegetables, or cauliflower rice for a lighter bowl. It’s a dependable dinner for busy nights and a crowd-pleaser for families.
If you enjoy this recipe, try other tofu dishes like crispy tofu katsu, sesame tofu, orange tofu, or a spicy Korean-style tofu for variety — each offers a different flavor profile while staying quick and easy to prepare.
Teriyaki Tofu Ingredients
- Firm or extra-firm tofu: Press to remove excess moisture for the best texture and extra crispiness.
- Soy sauce: Or use tamari for a gluten-free alternative.
- Cornstarch: Helps crisp the tofu and thickens the sauce; arrowroot or potato starch are fine substitutes.
- Water
- Oil: Use a neutral oil like canola, vegetable, sunflower, or avocado (olive oil works if preferred).
- Maple or agave syrup: Maple adds depth, but agave or other liquid sweeteners work; if using granulated sugar, you may need extra liquid.
- Vinegar: Rice vinegar is recommended; apple cider, white wine vinegar, or lime juice can be used instead.
- Garlic powder
- Ginger powder
Find the full recipe with exact measurements in the recipe card below.
How to Make Teriyaki Tofu
- Press the tofu for 15–30 minutes to remove excess moisture. This step is optional but helps the tofu get crispier.
- Cut the tofu into cubes, add soy sauce, and toss or shake gently until evenly coated.
- Add cornstarch and shake or toss again so the tofu is evenly coated.
- Heat oil in a skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden and crispy on all sides. Set aside. To bake, preheat the oven to 400°F (200°C), spread tofu on a parchment-lined sheet, and bake 25–30 minutes, flipping once.
- Whisk the teriyaki sauce ingredients in a bowl, pour into a pan, and bring to a gentle simmer for 1–2 minutes. Mix the cornstarch with water to make a slurry, add it to the pan, and stir until the sauce thickens.
- Add the cooked tofu and toss to coat thoroughly with the sauce. Remove from heat and serve over rice or noodles, topped with steamed or roasted vegetables, sesame seeds, and chopped scallions or chives.
How to Store and Reheat Leftovers
- Refrigerator: Store leftovers in an airtight container for 4–5 days.
- Freezer: Freezing can change tofu’s texture, but if necessary, freeze in an airtight container for up to 2 months and thaw overnight in the fridge.
- Reheat: Warm gently in a skillet over medium heat or microwave in 30-second intervals. Add a splash of water if the sauce becomes too thick.
Serving Suggestions
Serve teriyaki tofu over white or brown rice, cauliflower rice, or noodles. Add steamed or roasted vegetables like broccoli, carrots, or asparagus for a balanced meal. Garnish with sesame seeds and chopped scallions or chives for extra flavor and a polished presentation.
More Tofu Recipes
- Kung Pao Tofu
- General Tso’s Tofu
- Mongolian Tofu
- Sesame Tofu
- Orange Tofu
Explore a variety of easy tofu dinners and crispy tofu recipes to expand your weeknight rotation.
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Teriyaki Tofu
Ingredients
For the tofu:
- 1 block firm or extra-firm tofu, 14-16 ounces (400-450 g)
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
- 2 tablespoons oil, I used canola oil
For the teriyaki sauce:
- ½ cup water
- ¼ cup soy sauce
- 3 tablespoons maple or agave syrup
- 1 tablespoon vinegar, I used rice vinegar
- 1 teaspoon garlic powder
- ½ teaspoon ginger powder
For the slurry:
- 2 tablespoons cornstarch
- ¼ cup water
Instructions
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Wrap the block of tofu in a clean towel and place a weight on top for 15–30 minutes to press out excess moisture. This helps achieve a firmer, crispier texture.
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Cube the tofu and place it in a bowl or large resealable bag. Add soy sauce and toss or shake until the cubes are evenly coated.
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Add the cornstarch to the tofu, close the bag or toss in the bowl, and coat the pieces evenly.
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Heat oil in a skillet over medium-high heat. Add tofu and cook until all sides are golden and crispy, stirring occasionally. Remove and set aside. To bake, arrange tofu on a parchment-lined sheet and bake at 400°F (200°C) for 25–30 minutes, flipping once.
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Combine the sauce ingredients in a bowl, pour into a pan, and bring to a simmer for 1–2 minutes. Whisk cornstarch with water to make a slurry, add it, and cook until the sauce thickens.
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Return the cooked tofu to the pan and toss to coat in the thickened sauce. Serve immediately over rice or noodles with vegetables and garnishes of your choice.
Notes
- Keep leftovers refrigerated in an airtight container for up to 4–5 days.
- Reheat gently in a skillet or microwave in short intervals; add a splash of water if the sauce thickens too much.
- Freezing can alter tofu’s texture; if you do freeze, store in an airtight container for up to 2 months and thaw in the fridge overnight.
Nutrition