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Crispy Teriyaki Tofu Recipe

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3.9 from 58 reviews

This Crispy Teriyaki Tofu recipe features perfectly baked tofu coated in a crunchy cornstarch crust, tossed in a homemade savory and sweet teriyaki sauce. It provides a delicious plant-based protein option that’s easy to make and pairs wonderfully with rice, noodles, or steamed vegetables for a satisfying meal.

Ingredients

Tofu and Coating

  • 1 (14 oz) block extra firm tofu
  • 1 tablespoon avocado oil
  • 1 tablespoon soy sauce (or tamari)
  • 2 tablespoons cornstarch

Teriyaki Sauce

  • 1/4 cup water
  • 3 tablespoons soy sauce (or tamari)
  • 3 tablespoons rice wine vinegar
  • 3 tablespoons brown sugar
  • 2 teaspoons cornstarch or potato starch
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, grated or minced
  • 2 teaspoons grated ginger
  • Dash of crushed red pepper flakes

Toppings and Serving

  • 3 green onions, sliced
  • 1 tablespoon toasted sesame seeds
  • Cooked rice, or noodles and broccoli (or favorite vegetable), for serving

Instructions

  1. Preheat oven and press the tofu: Preheat the oven to 425°F (220°C). Wrap the tofu block in paper towels or a clean kitchen towel and place it on a plate. Set a heavy object such as a skillet or a few books on top and press for 20 to 30 minutes to remove excess moisture, which helps achieve a crispier texture when baked.
  2. Cut or tear the tofu: Remove the tofu from the press and tear or cut into bite-sized pieces. Tearing the tofu creates more textured, craggy edges which increase crispiness.
  3. Season and coat: Place the tofu pieces on a baking sheet. Drizzle with avocado oil and 1 tablespoon soy sauce, then sprinkle the 2 tablespoons cornstarch evenly over the tofu. Toss gently to coat thoroughly and spread the tofu pieces in a single layer for even baking.
  4. Bake the tofu: Bake in the preheated oven for 25 to 30 minutes, flipping the tofu halfway through the baking time until the pieces are golden brown and have developed a crispy crust.
  5. Make the teriyaki sauce: In a small bowl, whisk together water, 3 tablespoons soy sauce, rice wine vinegar, brown sugar, cornstarch or potato starch, toasted sesame oil, grated garlic, grated ginger, and crushed red pepper flakes until smooth.
  6. Cook the sauce: Pour the sauce mixture into a large skillet and cook over medium heat, stirring constantly, until the sauce thickens and becomes glossy, about 2 to 3 minutes.
  7. Combine tofu and sauce: Add the crispy baked tofu to the skillet and toss gently but thoroughly to coat each piece evenly with the teriyaki sauce.
  8. Serve: Serve the crispy teriyaki tofu over cooked rice or noodles paired with steamed broccoli or your preferred vegetables. Garnish with sliced green onions and toasted sesame seeds for added flavor and crunch.

Notes

  • Pressing the tofu is essential to remove excess moisture and achieve maximum crispiness when baked.
  • Tearing the tofu instead of cutting adds texture and improves the crispy edges.
  • Use gluten-free tamari instead of soy sauce to make this recipe gluten-free.
  • The sauce can be stored in an airtight container in the fridge for up to 3 days.
  • This dish pairs well with steamed or sautéed vegetables for a balanced meal.

Find it online: https://justsosavory.com/crispy-teriyaki-tofu-recipe/