Dinner

Teriyaki Tofu Recipe

Bylilan Sage October 4, 2026October 4, 2026

Introduction

This Teriyaki Tofu recipe offers a deliciously crispy, flavorful twist on a classic favorite. Perfectly marinated and glazed with a sweet and savory sauce, it makes a satisfying plant-based meal. Ideal for serving over rice or with steamed vegetables.

A white bowl filled halfway with plain white rice forms the base layer, while the top half is covered with golden brown tofu cubes coated in a glossy dark sauce. The tofu pieces are sprinkled with white sesame seeds and chopped green onions, adding contrast and texture. In the background, a clay bowl holds more glazed tofu cubes, and small white and blue bowls contain extra green onions and sesame seeds, all placed on a white marbled surface with a soft pink cloth napkin nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 14-ounce block extra-firm tofu (pressed and cut into 1-inch cubes)
1 tablespoon high-heat oil (such as avocado or canola oil)
2 tablespoons low-sodium soy sauce (for marinating)
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
2 teaspoons cornstarch
1/4 cup low-sodium soy sauce (for sauce)
1/3 cup water (for sauce)
3 tablespoons brown sugar
1 tablespoon rice vinegar
1 1/2 teaspoons toasted sesame oil
2 teaspoons cornstarch mixed with 1 tablespoon water (slurry)
1 tablespoon sesame seeds (for garnish)
2 green onions (chopped, for garnish)

Instructions

Step 1: Place the cubed tofu in a bowl. Add 1 tablespoon of oil, 2 tablespoons of soy sauce, garlic powder, ground ginger, and 2 teaspoons of cornstarch. Toss gently to coat the tofu evenly.
Step 2: Heat a non-stick skillet over medium-high heat. Arrange the tofu cubes in a single layer and cook for 5-8 minutes, turning occasionally, until they are golden and crisp on all sides.
Step 3: While the tofu cooks, combine 1/4 cup soy sauce, 1/3 cup water, brown sugar, rice vinegar, and toasted sesame oil in a small saucepan over medium heat. Bring the mixture to a simmer.
Step 4: Stir in the cornstarch slurry and continue stirring until the sauce thickens slightly, about 2 to 3 minutes.
Step 5: Reduce the heat under the skillet to low. Pour the thickened sauce over the tofu and gently toss to coat. Cook for another 2 minutes to heat through and glaze the tofu.
Step 6: Transfer the glazed tofu to a serving dish. Sprinkle with sesame seeds and chopped green onions. Serve warm, ideally over rice or with steamed vegetables.

Tips & Variations

Press the tofu well to remove excess moisture for a crispier texture when cooking.
Use tamari instead of soy sauce for a gluten-free option.
Add fresh minced ginger to the sauce for a brighter flavor.
For extra crunch, bake the tofu cubes at 400°F (200°C) for 15-20 minutes before pan-frying.

Storage

Store leftover teriyaki tofu in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to preserve crispiness and flavor. Avoid overheating to prevent the tofu from becoming tough.

How to Serve

The image shows golden brown tofu cubes coated in a glossy dark sauce, arranged in a single layer inside a round wooden bowl. The tofu is sprinkled with white sesame seeds and small rings of bright green scallions for garnish. In the background, there is a white heart-shaped bowl with oats and a white marbled surface. A small part of a white bowl with chopped scallions is visible at the bottom right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use firm tofu instead of extra-firm?

Extra-firm tofu is best for this recipe because it holds its shape and crisps up nicely. Firm tofu can be used but may be softer and less crispy after cooking.