This Teriyaki Tofu is a quick, incredibly flavorful, make-ahead dish! It’s JUST as good as takeout, and perfect for weeknight dinners. Enjoy this sweet and savory tofu recipe!
What Makes this Tofu Recipe So Good?
There is endless depth to this recipe. And, once cooked, the tofu’s texture becomes the perfect amount of crispy – all in all, trying this classic Asian recipe is a must! My favorite part about this dish is the flavour profile from the Teriyaki Tofu marinade. I’m talking soy sauce or liquid aminos , crushed red peppers, raw unrefined sugar, ginger, and rice wine vinegar. All the good stuff.
Here are a couple more reasons to love this tasty tofu recipe:
- It’s Quick: Teriyaki tofu is easily marinated from up to two days before. So, all you need to do is heat it all up in a pot until cooked through, after you take it straight out of the fridge. Tofu is quick, easy, and perfect for a weeknight dinner.
- Make-Ahead: Making this dish ahead of time is a great way to save time in the evenings during the week! Add the teriyaki to the tofu mix, and marinate it for at least 20 minutes, and up to 2 days. You can do this meal prep on a Sunday night, and then on Monday you can come home to a delicious, quick home-cooked meal.
Notes on Ingredients
The most important ingredient in this recipe is obviously tofu, so I’ve got a couple of details on which kind to pick out, and what else you’ll need to make this dish:
For the Crispy Tofu
- Extra-Firm Tofu: Use 1 16-ounce block of tofu, pressed for at least 30 minutes, and chopped into cubes or triangles.
- Soy Sauce: I generally use light soy sauce, but liquid aminos will also work.
- Seasoning: Combine with garlic powder, sea salt, and black pepper.
- Cornstarch: This is what gives the tofu its crispy texture.
- Sesame Oil: Regular oil is fine too, if you don’t have sesame oil.
For the Teriyaki Sauce
- Soy Sauce: For added savory flavor – you can also sub in liquid aminos here if needed.
- Sugar: I like to use raw unrefined brown sugar or coconut sugar .
- Cornstarch: Form a cornstarch slurry by adding a little water to the mixture.
- Ground Ginger: It can’t be teriyaki sauce without ground ginger!
- Sesame Seeds: These add great texture and can be a garnish for when you finish the meal, too.
- Vinegar: Round up some rice wine vinegar before getting started.
- Water: I generally use room temperature water, but it doesn’t matter all that much.
- Garnish: Chopped scallions are great for this.
How to Make Teriyaki Tofu
Preparing teriyaki tofu breaks into two basic categories: making the tofu and making the teriyaki sauce. After that, you mix both components together, let the flavors marinate for a bit, and the enjoy!
Make the Crispy Tofu
Marinate the Tofu: In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper and cornstarch and toss to thoroughly combine.
Cook the Tofu: Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
Make the Teriyaki Sauce and Put Everything Together
Mix the Teriyaki Sauce Together: In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
Combine with the Tofu: Turn the heat off. Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the hot sauce for another 2-3 minutes. Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Expert Tips for Making the Best Teriyaki Tofu
Looking for some tips to perfect your tofu-making skills? You are most definitely in the right place, then! Here’s what you need to know to cook fantastic tofu every time you make it:
- How to Press Tofu: I always recommend pressing tofu to remove the water from it and to get the best quality tofu for your dish. I cover how to do it in detail in my How to Cook Tofu 101 post! (The prep time here includes the time to press the tofu.)
- If Your Tofu is Sticking: Often times tofu sticks in your pan if you’re trying to flip it too early, the heat is too low, or your non-stick coating is gone. If your tofu is sticking, consider one of these and adjust accordingly – it’s usually that you’re trying to flip it too quickly!
- Use Firm or Extra-Firm Tofu: Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
Serving Suggestions
What goes on top of/with teriyaki tofu? I usually keep the side dishes simple with this meal because the star of the show is the flavorful tofu! That said, I do have a few topping/side dish suggestions:
- Garnishes: As mentioned above, chopped scallions are great for this, as are sesame seeds. I like to add both to the tofu at the end. 🙂
- Grains: You can keep it simple and just serve this tofu over a bed or white or brown rice (this works great for using up the extra sauce on your plate!). You could also make a quick serving of quinoa or couscous instead.
- Vegetables: Any steamed vegetable works well with this meal – asparagus, broccoli, carrots, etc.
How to Store and Reheat Leftovers
Tofu is best eaten the day you make it, because that’s when it’s the crispiest. However, you can refrigerate it in an airtight container for up to 4 days if you have leftovers.
To reheat, put the tofu and any extra sauce in a pan over medium heat. If the sauce is too thick, add a splash of water to thin it out.
Can I Freeze This?
Sure you can! Freeze leftover tofu in an airtight container for up to 2 months. Make sure you leave it in the refrigerator overnight to thaw before eating it again!
If you try this Teriyaki Tofu, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen !
Ingredients
For the Crispy Tofu
- 1 (16 ounce) block extra firm tofu , pressed for at least 30 minutes and chopped or triangle
- 1 Tablespoon light soy sauce , or liquid aminos or more if desired
- 1 teaspoon garlic powder
- pinch sea salt and black pepper , about ¼ teaspoon each
- 2 teaspoons cornstarch , Or more if you want it extra crispy
- 2 teaspoons sesame oil , or regular oil
Teriyaki Sauce Ingredients
- ¼ cup light soy sauce , or liquid aminos
- ¼ cup raw unrefined brown sugar , or preferred sugar
- 2 teaspoons cornstarch , + 2 teaspoons water stirred together separately to avoid clumping
- ½ teaspoon ground ginger , or 1 tablespoon grated ginger
- ½ teaspoon garlic powder
- 2 teaspoons sesame seeds
- 1 tablespoon rice wine vinegar
- ¼ cup water , or pineapple juice
- chopped scallion , to garnish
Instructions
For the Crispy Tofu
- In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper, and cornstarch, and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
For the Teriyaki Sauce/Putting It All Together
- In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
- Turn the heat off. Let the sauce cool for at least 5 minutes or more to preserve the crispiness of the tofu. I recommend making the sauce while the tofu cooks so it has time to cool and doesn’t and to your prep time.
- Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the sauce for another 2-3 minutes to soak it all in.
- Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
More Tofu Recipe to Try
If you’re a big tofu fan, I’ve got a few more easy tofu recipes to share!
- Easy Baked Tofu
- Marinated Tofu Recipe
- Crispy Air Fryer Tofu
- Sweet and Sour Tofu
- General Tso Tofu
This Teriyaki Tofu is a quick, incredibly flavorful, make-ahead dish! It’s JUST as good as takeout, and perfect for weeknight dinners. Enjoy this sweet and savory tofu recipe!
What Makes this Tofu Recipe So Good?
There is endless depth to this recipe. And, once cooked, the tofu’s texture becomes the perfect amount of crispy – all in all, trying this classic Asian recipe is a must! My favorite part about this dish is the flavour profile from the Teriyaki Tofu marinade. I’m talking soy sauce or liquid aminos , crushed red peppers, raw unrefined sugar, ginger, and rice wine vinegar. All the good stuff.
Here are a couple more reasons to love this tasty tofu recipe:
- It’s Quick: Teriyaki tofu is easily marinated from up to two days before. So, all you need to do is heat it all up in a pot until cooked through, after you take it straight out of the fridge. Tofu is quick, easy, and perfect for a weeknight dinner.
- Make-Ahead: Making this dish ahead of time is a great way to save time in the evenings during the week! Add the teriyaki to the tofu mix, and marinate it for at least 20 minutes, and up to 2 days. You can do this meal prep on a Sunday night, and then on Monday you can come home to a delicious, quick home-cooked meal.
Notes on Ingredients
The most important ingredient in this recipe is obviously tofu, so I’ve got a couple of details on which kind to pick out, and what else you’ll need to make this dish:
For the Crispy Tofu
- Extra-Firm Tofu: Use 1 16-ounce block of tofu, pressed for at least 30 minutes, and chopped into cubes or triangles.
- Soy Sauce: I generally use light soy sauce, but liquid aminos will also work.
- Seasoning: Combine with garlic powder, sea salt, and black pepper.
- Cornstarch: This is what gives the tofu its crispy texture.
- Sesame Oil: Regular oil is fine too, if you don’t have sesame oil.
For the Teriyaki Sauce
- Soy Sauce: For added savory flavor – you can also sub in liquid aminos here if needed.
- Sugar: I like to use raw unrefined brown sugar or coconut sugar .
- Cornstarch: Form a cornstarch slurry by adding a little water to the mixture.
- Ground Ginger: It can’t be teriyaki sauce without ground ginger!
- Sesame Seeds: These add great texture and can be a garnish for when you finish the meal, too.
- Vinegar: Round up some rice wine vinegar before getting started.
- Water: I generally use room temperature water, but it doesn’t matter all that much.
- Garnish: Chopped scallions are great for this.
How to Make Teriyaki Tofu
Preparing teriyaki tofu breaks into two basic categories: making the tofu and making the teriyaki sauce. After that, you mix both components together, let the flavors marinate for a bit, and the enjoy!
Make the Crispy Tofu
Marinate the Tofu: In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper and cornstarch and toss to thoroughly combine.
Cook the Tofu: Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
Make the Teriyaki Sauce and Put Everything Together
Mix the Teriyaki Sauce Together: In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
Combine with the Tofu: Turn the heat off. Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the hot sauce for another 2-3 minutes. Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Expert Tips for Making the Best Teriyaki Tofu
Looking for some tips to perfect your tofu-making skills? You are most definitely in the right place, then! Here’s what you need to know to cook fantastic tofu every time you make it:
- How to Press Tofu: I always recommend pressing tofu to remove the water from it and to get the best quality tofu for your dish. I cover how to do it in detail in my How to Cook Tofu 101 post! (The prep time here includes the time to press the tofu.)
- If Your Tofu is Sticking: Often times tofu sticks in your pan if you’re trying to flip it too early, the heat is too low, or your non-stick coating is gone. If your tofu is sticking, consider one of these and adjust accordingly – it’s usually that you’re trying to flip it too quickly!
- Use Firm or Extra-Firm Tofu: Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
Serving Suggestions
What goes on top of/with teriyaki tofu? I usually keep the side dishes simple with this meal because the star of the show is the flavorful tofu! That said, I do have a few topping/side dish suggestions:
- Garnishes: As mentioned above, chopped scallions are great for this, as are sesame seeds. I like to add both to the tofu at the end. 🙂
- Grains: You can keep it simple and just serve this tofu over a bed or white or brown rice (this works great for using up the extra sauce on your plate!). You could also make a quick serving of quinoa or couscous instead.
- Vegetables: Any steamed vegetable works well with this meal – asparagus, broccoli, carrots, etc.
How to Store and Reheat Leftovers
Tofu is best eaten the day you make it, because that’s when it’s the crispiest. However, you can refrigerate it in an airtight container for up to 4 days if you have leftovers.
To reheat, put the tofu and any extra sauce in a pan over medium heat. If the sauce is too thick, add a splash of water to thin it out.
Can I Freeze This?
Sure you can! Freeze leftover tofu in an airtight container for up to 2 months. Make sure you leave it in the refrigerator overnight to thaw before eating it again!
If you try this Teriyaki Tofu, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen !
Ingredients
For the Crispy Tofu
- 1 (16 ounce) block extra firm tofu , pressed for at least 30 minutes and chopped or triangle
- 1 Tablespoon light soy sauce , or liquid aminos or more if desired
- 1 teaspoon garlic powder
- pinch sea salt and black pepper , about ¼ teaspoon each
- 2 teaspoons cornstarch , Or more if you want it extra crispy
- 2 teaspoons sesame oil , or regular oil
Teriyaki Sauce Ingredients
- ¼ cup light soy sauce , or liquid aminos
- ¼ cup raw unrefined brown sugar , or preferred sugar
- 2 teaspoons cornstarch , + 2 teaspoons water stirred together separately to avoid clumping
- ½ teaspoon ground ginger , or 1 tablespoon grated ginger
- ½ teaspoon garlic powder
- 2 teaspoons sesame seeds
- 1 tablespoon rice wine vinegar
- ¼ cup water , or pineapple juice
- chopped scallion , to garnish
Instructions
For the Crispy Tofu
- In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper, and cornstarch, and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
For the Teriyaki Sauce/Putting It All Together
- In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
- Turn the heat off. Let the sauce cool for at least 5 minutes or more to preserve the crispiness of the tofu. I recommend making the sauce while the tofu cooks so it has time to cool and doesn’t and to your prep time.
- Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the sauce for another 2-3 minutes to soak it all in.
- Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
More Tofu Recipe to Try
If you’re a big tofu fan, I’ve got a few more easy tofu recipes to share!
- Easy Baked Tofu
- Marinated Tofu Recipe
- Crispy Air Fryer Tofu
- Sweet and Sour Tofu
- General Tso Tofu
This Teriyaki Tofu is a quick, incredibly flavorful, make-ahead dish! It’s JUST as good as takeout, and perfect for weeknight dinners. Enjoy this sweet and savory tofu recipe!
What Makes this Tofu Recipe So Good?
There is endless depth to this recipe. And, once cooked, the tofu’s texture becomes the perfect amount of crispy – all in all, trying this classic Asian recipe is a must! My favorite part about this dish is the flavour profile from the Teriyaki Tofu marinade. I’m talking soy sauce or liquid aminos , crushed red peppers, raw unrefined sugar, ginger, and rice wine vinegar. All the good stuff.
Here are a couple more reasons to love this tasty tofu recipe:
- It’s Quick: Teriyaki tofu is easily marinated from up to two days before. So, all you need to do is heat it all up in a pot until cooked through, after you take it straight out of the fridge. Tofu is quick, easy, and perfect for a weeknight dinner.
- Make-Ahead: Making this dish ahead of time is a great way to save time in the evenings during the week! Add the teriyaki to the tofu mix, and marinate it for at least 20 minutes, and up to 2 days. You can do this meal prep on a Sunday night, and then on Monday you can come home to a delicious, quick home-cooked meal.
Notes on Ingredients
The most important ingredient in this recipe is obviously tofu, so I’ve got a couple of details on which kind to pick out, and what else you’ll need to make this dish:
For the Crispy Tofu
- Extra-Firm Tofu: Use 1 16-ounce block of tofu, pressed for at least 30 minutes, and chopped into cubes or triangles.
- Soy Sauce: I generally use light soy sauce, but liquid aminos will also work.
- Seasoning: Combine with garlic powder, sea salt, and black pepper.
- Cornstarch: This is what gives the tofu its crispy texture.
- Sesame Oil: Regular oil is fine too, if you don’t have sesame oil.
For the Teriyaki Sauce
- Soy Sauce: For added savory flavor – you can also sub in liquid aminos here if needed.
- Sugar: I like to use raw unrefined brown sugar or coconut sugar .
- Cornstarch: Form a cornstarch slurry by adding a little water to the mixture.
- Ground Ginger: It can’t be teriyaki sauce without ground ginger!
- Sesame Seeds: These add great texture and can be a garnish for when you finish the meal, too.
- Vinegar: Round up some rice wine vinegar before getting started.
- Water: I generally use room temperature water, but it doesn’t matter all that much.
- Garnish: Chopped scallions are great for this.
How to Make Teriyaki Tofu
Preparing teriyaki tofu breaks into two basic categories: making the tofu and making the teriyaki sauce. After that, you mix both components together, let the flavors marinate for a bit, and the enjoy!
Make the Crispy Tofu
Marinate the Tofu: In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper and cornstarch and toss to thoroughly combine.
Cook the Tofu: Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
Make the Teriyaki Sauce and Put Everything Together
Mix the Teriyaki Sauce Together: In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
Combine with the Tofu: Turn the heat off. Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the hot sauce for another 2-3 minutes. Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Expert Tips for Making the Best Teriyaki Tofu
Looking for some tips to perfect your tofu-making skills? You are most definitely in the right place, then! Here’s what you need to know to cook fantastic tofu every time you make it:
- How to Press Tofu: I always recommend pressing tofu to remove the water from it and to get the best quality tofu for your dish. I cover how to do it in detail in my How to Cook Tofu 101 post! (The prep time here includes the time to press the tofu.)
- If Your Tofu is Sticking: Often times tofu sticks in your pan if you’re trying to flip it too early, the heat is too low, or your non-stick coating is gone. If your tofu is sticking, consider one of these and adjust accordingly – it’s usually that you’re trying to flip it too quickly!
- Use Firm or Extra-Firm Tofu: Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
Serving Suggestions
What goes on top of/with teriyaki tofu? I usually keep the side dishes simple with this meal because the star of the show is the flavorful tofu! That said, I do have a few topping/side dish suggestions:
- Garnishes: As mentioned above, chopped scallions are great for this, as are sesame seeds. I like to add both to the tofu at the end. 🙂
- Grains: You can keep it simple and just serve this tofu over a bed or white or brown rice (this works great for using up the extra sauce on your plate!). You could also make a quick serving of quinoa or couscous instead.
- Vegetables: Any steamed vegetable works well with this meal – asparagus, broccoli, carrots, etc.
How to Store and Reheat Leftovers
Tofu is best eaten the day you make it, because that’s when it’s the crispiest. However, you can refrigerate it in an airtight container for up to 4 days if you have leftovers.
To reheat, put the tofu and any extra sauce in a pan over medium heat. If the sauce is too thick, add a splash of water to thin it out.
Can I Freeze This?
Sure you can! Freeze leftover tofu in an airtight container for up to 2 months. Make sure you leave it in the refrigerator overnight to thaw before eating it again!
If you try this Teriyaki Tofu, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen !
Ingredients
For the Crispy Tofu
- 1 (16 ounce) block extra firm tofu , pressed for at least 30 minutes and chopped or triangle
- 1 Tablespoon light soy sauce , or liquid aminos or more if desired
- 1 teaspoon garlic powder
- pinch sea salt and black pepper , about ¼ teaspoon each
- 2 teaspoons cornstarch , Or more if you want it extra crispy
- 2 teaspoons sesame oil , or regular oil
Teriyaki Sauce Ingredients
- ¼ cup light soy sauce , or liquid aminos
- ¼ cup raw unrefined brown sugar , or preferred sugar
- 2 teaspoons cornstarch , + 2 teaspoons water stirred together separately to avoid clumping
- ½ teaspoon ground ginger , or 1 tablespoon grated ginger
- ½ teaspoon garlic powder
- 2 teaspoons sesame seeds
- 1 tablespoon rice wine vinegar
- ¼ cup water , or pineapple juice
- chopped scallion , to garnish
Instructions
For the Crispy Tofu
- In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper, and cornstarch, and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
For the Teriyaki Sauce/Putting It All Together
- In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
- Turn the heat off. Let the sauce cool for at least 5 minutes or more to preserve the crispiness of the tofu. I recommend making the sauce while the tofu cooks so it has time to cool and doesn’t and to your prep time.
- Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the sauce for another 2-3 minutes to soak it all in.
- Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
More Tofu Recipe to Try
If you’re a big tofu fan, I’ve got a few more easy tofu recipes to share!
- Easy Baked Tofu
- Marinated Tofu Recipe
- Crispy Air Fryer Tofu
- Sweet and Sour Tofu
- General Tso Tofu
This Teriyaki Tofu is a quick, incredibly flavorful, make-ahead dish! It’s JUST as good as takeout, and perfect for weeknight dinners. Enjoy this sweet and savory tofu recipe!
What Makes this Tofu Recipe So Good?
There is endless depth to this recipe. And, once cooked, the tofu’s texture becomes the perfect amount of crispy – all in all, trying this classic Asian recipe is a must! My favorite part about this dish is the flavour profile from the Teriyaki Tofu marinade. I’m talking soy sauce or liquid aminos , crushed red peppers, raw unrefined sugar, ginger, and rice wine vinegar. All the good stuff.
Here are a couple more reasons to love this tasty tofu recipe:
- It’s Quick: Teriyaki tofu is easily marinated from up to two days before. So, all you need to do is heat it all up in a pot until cooked through, after you take it straight out of the fridge. Tofu is quick, easy, and perfect for a weeknight dinner.
- Make-Ahead: Making this dish ahead of time is a great way to save time in the evenings during the week! Add the teriyaki to the tofu mix, and marinate it for at least 20 minutes, and up to 2 days. You can do this meal prep on a Sunday night, and then on Monday you can come home to a delicious, quick home-cooked meal.
Notes on Ingredients
The most important ingredient in this recipe is obviously tofu, so I’ve got a couple of details on which kind to pick out, and what else you’ll need to make this dish:
For the Crispy Tofu
- Extra-Firm Tofu: Use 1 16-ounce block of tofu, pressed for at least 30 minutes, and chopped into cubes or triangles.
- Soy Sauce: I generally use light soy sauce, but liquid aminos will also work.
- Seasoning: Combine with garlic powder, sea salt, and black pepper.
- Cornstarch: This is what gives the tofu its crispy texture.
- Sesame Oil: Regular oil is fine too, if you don’t have sesame oil.
For the Teriyaki Sauce
- Soy Sauce: For added savory flavor – you can also sub in liquid aminos here if needed.
- Sugar: I like to use raw unrefined brown sugar or coconut sugar .
- Cornstarch: Form a cornstarch slurry by adding a little water to the mixture.
- Ground Ginger: It can’t be teriyaki sauce without ground ginger!
- Sesame Seeds: These add great texture and can be a garnish for when you finish the meal, too.
- Vinegar: Round up some rice wine vinegar before getting started.
- Water: I generally use room temperature water, but it doesn’t matter all that much.
- Garnish: Chopped scallions are great for this.
How to Make Teriyaki Tofu
Preparing teriyaki tofu breaks into two basic categories: making the tofu and making the teriyaki sauce. After that, you mix both components together, let the flavors marinate for a bit, and the enjoy!
Make the Crispy Tofu
Marinate the Tofu: In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper and cornstarch and toss to thoroughly combine.
Cook the Tofu: Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
Make the Teriyaki Sauce and Put Everything Together
Mix the Teriyaki Sauce Together: In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
Combine with the Tofu: Turn the heat off. Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the hot sauce for another 2-3 minutes. Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Expert Tips for Making the Best Teriyaki Tofu
Looking for some tips to perfect your tofu-making skills? You are most definitely in the right place, then! Here’s what you need to know to cook fantastic tofu every time you make it:
- How to Press Tofu: I always recommend pressing tofu to remove the water from it and to get the best quality tofu for your dish. I cover how to do it in detail in my How to Cook Tofu 101 post! (The prep time here includes the time to press the tofu.)
- If Your Tofu is Sticking: Often times tofu sticks in your pan if you’re trying to flip it too early, the heat is too low, or your non-stick coating is gone. If your tofu is sticking, consider one of these and adjust accordingly – it’s usually that you’re trying to flip it too quickly!
- Use Firm or Extra-Firm Tofu: Silken tofu is delicious, but this isn’t the recipe for it. If you want firm cubes of tofu, you’ll need to use firm or extra firm. Either works!
Serving Suggestions
What goes on top of/with teriyaki tofu? I usually keep the side dishes simple with this meal because the star of the show is the flavorful tofu! That said, I do have a few topping/side dish suggestions:
- Garnishes: As mentioned above, chopped scallions are great for this, as are sesame seeds. I like to add both to the tofu at the end. 🙂
- Grains: You can keep it simple and just serve this tofu over a bed or white or brown rice (this works great for using up the extra sauce on your plate!). You could also make a quick serving of quinoa or couscous instead.
- Vegetables: Any steamed vegetable works well with this meal – asparagus, broccoli, carrots, etc.
How to Store and Reheat Leftovers
Tofu is best eaten the day you make it, because that’s when it’s the crispiest. However, you can refrigerate it in an airtight container for up to 4 days if you have leftovers.
To reheat, put the tofu and any extra sauce in a pan over medium heat. If the sauce is too thick, add a splash of water to thin it out.
Can I Freeze This?
Sure you can! Freeze leftover tofu in an airtight container for up to 2 months. Make sure you leave it in the refrigerator overnight to thaw before eating it again!
If you try this Teriyaki Tofu, please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen !
Ingredients
For the Crispy Tofu
- 1 (16 ounce) block extra firm tofu , pressed for at least 30 minutes and chopped or triangle
- 1 Tablespoon light soy sauce , or liquid aminos or more if desired
- 1 teaspoon garlic powder
- pinch sea salt and black pepper , about ¼ teaspoon each
- 2 teaspoons cornstarch , Or more if you want it extra crispy
- 2 teaspoons sesame oil , or regular oil
Teriyaki Sauce Ingredients
- ¼ cup light soy sauce , or liquid aminos
- ¼ cup raw unrefined brown sugar , or preferred sugar
- 2 teaspoons cornstarch , + 2 teaspoons water stirred together separately to avoid clumping
- ½ teaspoon ground ginger , or 1 tablespoon grated ginger
- ½ teaspoon garlic powder
- 2 teaspoons sesame seeds
- 1 tablespoon rice wine vinegar
- ¼ cup water , or pineapple juice
- chopped scallion , to garnish
Instructions
For the Crispy Tofu
- In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper, and cornstarch, and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
For the Teriyaki Sauce/Putting It All Together
- In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
- Turn the heat off. Let the sauce cool for at least 5 minutes or more to preserve the crispiness of the tofu. I recommend making the sauce while the tofu cooks so it has time to cool and doesn’t and to your prep time.
- Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the sauce for another 2-3 minutes to soak it all in.
- Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Notes
More Tofu Recipe to Try
If you’re a big tofu fan, I’ve got a few more easy tofu recipes to share!
- Easy Baked Tofu
- Marinated Tofu Recipe
- Crispy Air Fryer Tofu
- Sweet and Sour Tofu
- General Tso Tofu
Teriyaki Tofu
Ingredients
For the Crispy Tofu
- 1 (16 ounce) block extra firm tofu pressed for at least 30 minutes and chopped or triangle
- 1 Tablespoon light soy sauce or liquid aminos or more if desired
- 1 teaspoon garlic powder
- pinch sea salt and black pepper about ¼ teaspoon each
- 2 teaspoons cornstarch Or more if you want it extra crispy
- 2 teaspoons sesame oil or regular oil
Teriyaki Sauce Ingredients
- ¼ cup light soy sauce or liquid aminos
- ¼ cup raw unrefined brown sugar or preferred sugar
- 2 teaspoons cornstarch + 2 teaspoons water stirred together separately to avoid clumping
- ½ teaspoon ground ginger or 1 tablespoon grated ginger
- ½ teaspoon garlic powder
- 2 teaspoons sesame seeds
- 1 tablespoon rice wine vinegar
- ¼ cup water or pineapple juice
- chopped scallion to garnish
Instructions
For the Crispy Tofu
- In a medium-sized bowl place the pressed and cubed/triangled tofu. Add in the light soy sauce or liquid aminos and toss to coat. Add in the garlic powder, sea salt and black pepper, and cornstarch, and toss to thoroughly combine.
- Heat a pan or wok over medium-high heat, and add the oil. When hot, add the tofu and toss to crisp up on all sides until the tofu is cooked and crisped on all sides, about 8 minutes. Remove the tofu and set aside until needed.
For the Teriyaki Sauce/Putting It All Together
- In a pan over medium low heat, mix all the sauce ingredients, whisking together to help dissolve the cornstarch slurry. Bring to a boil, then a simmer for about 4 minutes until the sauce begins to thicken up. Whisk frequently so the cornstarch doesn’t thicken up in spots but instead mixes evenly throughout the sauce. Taste test and add more sugar, soy sauce, or water depending on your preference.
- Turn the heat off. Let the sauce cool for at least 5 minutes or more to preserve the crispiness of the tofu. I recommend making the sauce while the tofu cooks so it has time to cool and doesn’t and to your prep time.
- Add in the tofu. Stir to coat everything in the sauce, then and allow to sit in the sauce for another 2-3 minutes to soak it all in.
- Remove from stove top and top with extra sesame seeds and chopped scallions. Serve and enjoy!
Video
Notes
Nutrition
Teriyaki Tofu https://jessicainthekitchen.com/teriyaki-tofu-recipe/ July 8, 2021
Learn how to make creamy Vegan Cream Cheese with this easy step-by-step guide! Homemade cream cheese is so rich and smooth. It’s perfect for breakfast bagels, snacks, and more!
Making your own cream cheese probably sounds pretty labor-intensive, but it’s not, I promise! Basically all you need to do is blend the ingredients together, and then patiently wait for the mixture to settle.
But, more on this later. For now, let’s talk about the amazing qualities/versatility of cream cheese!
I love being vegan, but, before this recipe, I’ll admit that I missed being able to enjoy cream cheese! Now, I don’t have to because this Vegan Cream Cheese is just as smooth and delicious as regular cream cheese is. There’s another promise.
Vegan yogurt and raw cashews combine to create a creamy homemade cream cheese that you can use in pretty much anything! Cheesecakes, frosting, on bagels… you name it, this cream cheese can do it!
Why Make Your Own Cream Cheese?
There are so many reasons to make your own cream cheese. The main reason is because it is SO tasty. You’ll want to eat it right out of the glass/jar. (I did, anyway!) Here are a couple more reasons to keep in mind:
- You Know Exactly What’s In It: The best part of making any meal/recipe yourself is that you know exactly what went into it. This vegan cream cheese is no different, in that regard. There are just 5 simple ingredients in this recipe.
- It’s Easy: I wasn’t kidding when I said basically all you have to do is blend the ingredients. The prep work in this recipe won’t take you more than 5-10 minutes, and then it’s just a matter of waiting while the recipe settles.
- It’s a Low-Cost Recipe: This homemade cream cheese is very budget-friendly! Recipes that keep shopping lists short and include low-cost ingredients (like plain yogurt) are the best. 🙂
Notes on Ingredients
Let’s go over the 5 aforementioned ingredients. They may not seem like they could yield such creamy deliciousness, but I’m here to report that they can!
These are the essentials in question:
- Raw Cashews: Soak them overnight and then drain and rinse them before starting.
- Water: I usually do room temperature water, but it doesn’t really matter. You just want to ensure it’s filtered water.
- Yogurt: Use any kind of plain vegan yogurt that you have on hand/in your local store. I also have a cashew yogurt recipe you could try here.
- Lemon Juice: Use the juice of a fresh lemon if you can, but freshly bottled works too.
- Sea Salt: To provide/enhance flavor in your cream cheese.
How to Make Vegan Cream Cheese
Blend the Ingredients: In a high speed blender , blend all the ingredients together until blended and completely creamy, smooth and incorporated. Scrape down the sides if needed, and blend until combined.
Transfer to a Bowl: Pour the contents into a very clean and dry glass bowl or tall jar using a silicone spatula or wooden spatula (not metal). Smooth it down.
Let the Cream Cheese Sit: Cover the bowl/jar with some cheesecloth or even a clean dry paper towel and secure with a rubber band. Place in a warm, dry place. (See notes below for tips on this.) Leave the cream cheese undisturbed as much as possible for 24-48 hours. I recommend leaving it for the full 48 hours.
Stir the Cream Cheese and Chill It: The mix should be much thicker now and taste a lot cheesier. Stir to combine fully. Cover the jar/bowl or transfer to a new clean jar/bowl and cover and place in your fridge. It should also thicken up in the fridge and you can start using it now!
Taste and Adjust: Taste your cream cheese and add more salt if desired. If you want your cream cheese any thinner, strain/drain it in cheesecloth or paper towel or a fine mesh colander for about 30 minutes to strain off any extra liquid.
Tips for Success
See what I mean about how the majority of this process is just waiting? That said, I do have some extra tips on how to create the best possible homemade vegan cream cheese:
- How to Blend the Ingredients: For the first step, I prefer to use a smaller blender and a tamper to get all of the ingredients mixed in.
- How to Tell if There is Mold on Your Cream Cheese: If you see a small, slightly yellow film on top, that is normal. If you see any pink spots, that is mold and you should discard it all. This will usually happen if some of your equipment isn’t clean, so give it all a good scrub before using.
- Chill Your Cream Cheese Before Using: As stated above, this makes the cream cheese nice and thick for spreading on your favorite bagels, crackers, etc.
- Where to Leave Your Cream Cheese for the 24-48 Hours: If you live in a tropical country, you can leave it on your countertop. If you don’t, place it in your oven with the oven OFF and the oven light on (do not place it right after cooking something, this will be too hot).
Variation Ideas
If plain cream cheese isn’t your thing, that’s okay! You can always jazz it up with some add-ins. These are a few of my favorite variations when it comes to cream cheese:
- Swirl in Fruit: I like to add in chopped strawberries sometimes to make strawberry cream cheese! Feel free to try other fruits, too.
- Do a Chives and Garlic Flavor: Add in 1 tbsp dried chives, 1 teaspoon garlic powder, ½ teaspoon onion powder, and a pinch of salt to swirl in! THIS is my favourite way to enjoy it!
- Make it Cheesy: Adding in some nutritional yeast makes for an even cheesier flavor.
Ways to Use It
There are practically endless ways to use cream cheese in your daily life! Here are a few of my favorite ways:
- In Cheesecakes: Vegan cream cheese can help you make a fabulous vegan cheesecake !
- On Bagels: This smooth, cheesy spread goes great on a toasted bagel, or just a regular piece of toast.
- In Dips: There are some creamy dip recipes that call for cream cheese, so this vegan cream cheese can probably work as a substitute, if needed.
How to Store Homemade Cream Cheese
Keep your homemade cream cheese in an airtight container/jar in the fridge, for up to 5 days. You can also freeze it for a month or so, but note that it will lose some of its creaminess.
Ingredients
- 1 cup raw cashews , soaked overnight, then drained and rinsed
- 2 tablespoons water
- 3 tablespoons plain vegan yogurt
- 1 tablespoons lemon juice
- ½ teaspoon sea salt
Instructions
- In a high speed blender, blend all the ingredients together until blended and completely creamy, smooth and incorporated. Scrape down the sides if needed, and blend to combine. I prefer to use a smaller blender for this, and a tamper to get all of the ingredients mixed in.
- Pour the contents into a very clean and dry glass bowl or tall jar using a silicone spatula or wooden spatula (not metal). Smooth it down.
- Cover the bowl/jar with some cheesecloth or even a clean dry paper towel and secure with a rubber band. Place in a warm, dry place. If you live in a tropical country, you can leave it on your countertop. If you don’t, place it in your oven with the oven OFF and the oven light on (do not place it right after cooking something, this will be too hot). Leave the cream cheese undisturbed as much as possible for 24-48 hours. I recommend leaving it for the full 48 hours.
- If you see a small slightly yellow film on top that is normal. If you see any pink spots, that is mold and you should discard it all. This will usually happen if some of your equipment isn’t clean, so give it all a good scrub before using.
- The mix should be much thicker now and taste a lot cheesier. Stir to combine fully. Cover the jar/bowl or transfer to a new clean jar/bowl and cover and place in your fridge. It should also thicken up in the fridge and you can start using it now!
- Taste your cream cheese and add more salt if desired. If you want your cream cheese any thinner, strain/drain it in cheesecloth or paper towel or a fine mesh colander for about 30 minutes to strain off any extra liquid.
Notes
- How to Blend the Ingredients: For the first step, I prefer to use a smaller blender and a tamper to get all of the ingredients mixed in.
- How to Tell if There is Mold on Your Cream Cheese: If you see a small, slightly yellow film on top, that is normal. If you see any pink spots, that is mold and you should discard it all. This will usually happen if some of your equipment isn’t clean, so give it all a good scrub before using.
- Chill Your Cream Cheese Before Using: As stated above, this makes the cream cheese nice and thick for spreading on your favorite bagels, crackers, etc.
- Where to Leave Your Cream Cheese for the 24-48 Hours: If you live in a tropical country, you can leave it on your countertop. If you don’t, place it in your oven with the oven OFF and the oven light on (do not place it right after cooking something, this will be too hot).
More Vegan Condiments & Spreads
If you like making your own vegan condiments and spreads, take a look at the following recipes:
- Vegan Butter
- Balsamic Glaze
- Hummus
- Coconut Butter
- Creamy Cashew Pea Pesto
