Teriyaki Tofu Recipe

Overview

This teriyaki tofu recipe gives extra-firm tofu crisp, browned edges before coating it in a sticky, savory-sweet sauce. Pressing the tofu and tossing it with cornstarch helps the cubes brown instead of steaming in the skillet.

The sauce comes together in the same pan and thickens quickly. Serve the tofu over rice with steamed broccoli, green beans, or another vegetable that can soak up the extra teriyaki sauce.

Ingredients

• 14 ounces extra-firm tofu, drained
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons water
• 2 tablespoons pure maple syrup or packed light brown sugar
• 1 tablespoon rice vinegar
• 2 teaspoons toasted sesame oil, divided
• 2 garlic cloves, finely grated or minced
• 1 teaspoon finely grated fresh ginger
• 1 tablespoon cornstarch, plus 1 teaspoon for the sauce
• 2 tablespoons neutral cooking oil, such as canola or avocado oil
• 1 teaspoon toasted sesame seeds, for serving
• 2 sliced green onions, for serving
• Cooked rice, for serving

How to make it

1. Press and cut the tofu. Wrap the tofu block in a clean kitchen towel or several layers of paper towel. Place a plate or small pan on top and leave it for 15 to 20 minutes, replacing the towel if it becomes saturated. Cut the tofu into roughly 1-inch cubes. The pieces do not need to be perfectly uniform, but similarly sized cubes will brown at about the same rate.

2. Mix the sauce. In a small bowl, whisk together the soy sauce, water, maple syrup or brown sugar, rice vinegar, 1 teaspoon of the sesame oil, garlic, ginger, and 1 teaspoon cornstarch. Whisk until no dry cornstarch remains. Set the bowl near the stove because the sauce will thicken quickly later.

3. Coat the tofu. Put the tofu cubes in a medium bowl and sprinkle them with 1 tablespoon cornstarch. Toss gently until the surfaces look lightly and evenly dusted. Avoid pressing or stirring too aggressively, which can break the cubes.

4. Brown the tofu. Heat the neutral oil in a large nonstick or well-seasoned skillet over medium-high heat. When the oil shimmers, add the tofu in a single layer. Leave space between the pieces; cook in two batches if needed. Cook for 3 to 4 minutes per side, turning with tongs or a thin spatula, until most sides are golden brown and the edges feel firm. This usually takes 10 to 12 minutes total. Lower the heat slightly if the coating darkens before the tofu is crisp.

5. Add the teriyaki sauce. Transfer the browned tofu to a plate if the skillet is crowded. Reduce the heat to medium and pour in the sauce. Stir for 30 to 60 seconds, scraping up any browned bits, until it begins to bubble and looks slightly syrupy.

6. Glaze the tofu. Return the tofu to the skillet and toss gently for 1 to 2 minutes. The sauce should cling to the cubes in a shiny layer rather than pool thinly on the bottom. If it becomes too thick, stir in 1 tablespoon water. If it still looks loose after a minute of bubbling, continue cooking briefly; the sauce will thicken as it reduces.

7. Finish and serve. Remove the skillet from the heat and sprinkle the tofu with sesame seeds and sliced green onions. Serve immediately over cooked rice with a vegetable side. Lemon garlic green beans make a crisp, bright accompaniment, while garlic Parmesan roasted cauliflower adds a more deeply browned vegetable side.

Expert tips

• Use extra-firm tofu, not soft or silken tofu. Softer varieties contain more water and are difficult to cube and brown without breaking.
• Do not skip the pressing time. Wet tofu tends to steam, while drier tofu develops a firmer, more browned surface.
• Keep the tofu in one layer and avoid turning it constantly. It needs uninterrupted contact with the hot skillet to form a crust.
• For a gluten-free version, replace the soy sauce with gluten-free tamari. For a less sweet sauce, use 1 tablespoon maple syrup or brown sugar instead of 2, then add more to taste after the sauce bubbles.
• If the sauce tastes too salty, stir in 1 to 2 tablespoons water and a small splash of rice vinegar. If it tastes too sharp, add 1 teaspoon maple syrup or brown sugar.

Serving and storage

Serve the tofu while it is hot and freshly glazed, when the edges are at their crispest. Rice, steamed broccoli, green beans, shredded cabbage, or cucumber all work well alongside it.

Refrigerate leftovers in a covered container within 2 hours of cooking and use them within 3 to 4 days. Store the tofu separately from rice or vegetables if possible. Reheat in a skillet over medium heat with a splash of water, or in a microwave until hot throughout. The tofu will remain flavorful but may not be as crisp after refrigeration.

Frequently asked questions

Do I need to press tofu for teriyaki tofu?

Yes, pressing extra-firm tofu for 15 to 20 minutes removes enough surface moisture to help it brown. If you skip pressing, the tofu may steam and take longer to develop crisp edges.

Why is my tofu not getting crispy?

The skillet may be too crowded, the tofu may still be wet, or the heat may be too low. Pat the tofu dry after pressing, coat it lightly with cornstarch, use a single layer, and let each side cook undisturbed until golden.

Can I bake the tofu instead of frying it?

Yes. Toss the pressed cubes with the cornstarch and 1 tablespoon neutral oil, spread them on a lined baking sheet, and bake at 425°F for about 25 to 30 minutes, turning once. Simmer the sauce separately in a saucepan, then toss it with the baked tofu.

Can I make teriyaki tofu without soy sauce?

Use gluten-free tamari for a gluten-free option. Coconut aminos can also work, but they are usually milder and sweeter, so taste the sauce before adding extra maple syrup or brown sugar.

More from FoodNotes

• Lemon garlic green beans
• garlic Parmesan roasted cauliflower