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With just 5 ingredients you can make teriyaki tofu at home that’s better than any takeout! It comes together in under 45 minutes and is a super crispy tofu recipe that’s always a hit in our house.
save this recipe!In my forever quest to show you how delicious tofu recipes can be, today we’re making a takeout style recipe that I’m obsessed with…teriyaki tofu!
Why you’ll love it
- It has just 5 ingredients
- The tofu is *actually* crispy
- It’s ready in less time than takeout
Reader rating
“These were really good. The tofu absorbed the teriyaki very well. We made it with rice and broccoli as you show.” —Walt
here’s what you’ll need
To make this teriyaki tofu as easy as possible, we’re using store-bought teriyaki sauce. This keeps the total list to just five ingredients!
- Extra Firm Tofu: Tofu is the star of this dish. Extra firm tofu is used because it holds its shape well during cooking, providing a meaty texture.
- Soy Sauce: Soy sauce adds a savory umami flavor to the tofu and contributes to the dish’s overall saltiness.
- Oil: Oil helps coat the tofu and promote browning during baking. It also enhances the richness of the dish.
- Cornstarch: Cornstarch is a key ingredient for achieving a crispy texture on tofu. When baked, it creates a light, crunchy coating.
- Teriyaki Sauce: Teriyaki sauce is the main flavoring agent used in this recipe. It imparts the dish a sweet, salty, and slightly tangy taste. The sauce is heated and combined with the tofu to create a flavorful coating.
no cornstarch? no problem!
Yes, if you’re looking to make this recipe without cornstarch, you can use arrowroot powder or tapioca starch instead. They have similar crisping properties. Alternatively, you can air fry the tofu without any starch to get it crispy before mixing it with the sauce!
Do you *actually* Need To Press Your Tofu?
Step 1 may seem easy to skip, but I urge you not to! Pressing your tofu:
- Removes Excess Moisture: Tofu, even the “extra firm” varieties, contains a significant amount of water. Pressing helps to expel this excess moisture, which can otherwise dilute flavors and prevent the tofu from absorbing sauces or marinades properly.
- Enhances Texture: Pressing makes the tofu denser and firmer. This altered texture allows it to hold its shape better during cooking and contributes to a more pleasing mouthfeel, akin to that of meat.
- Promotes Flavor Absorption: With excess water removed, the tofu becomes like a sponge, ready to soak up the flavors of sauces, marinades, or seasonings. This results in a tastier and more flavorful end product.
- Prevents Sogginess: Pressing is crucial when planning to bake, fry, or grill tofu. Without pressing, the tofu may release water during cooking, leading to a soggy texture instead of the desired crispy or firm consistency.
- Aids in Browning: Pressed tofu is more likely to brown nicely during cooking. This is especially important for recipes where you want a golden, crispy exterior.
the best tofu to use
While extra firm tofu is recommended for this recipe, you can experiment with firm tofu (which is softer and more delicate) or super firm tofu (which is the sturdiest but can be hard to find—look for it in a vacuum-sealed bag).
Serve It With
This teriyaki tofu pairs wonderfully with steamed rice and a side of stir-fried or steamed vegetables. You can also serve it over a bed of quinoa or alongside a fresh salad for a balanced meal. Check out all of our Japanese recipes for serving inspiration, but some of our favorites are:
5 Ingredient Teriyaki Tofu Recipe
Ingredients
- 1 14 to 16-oz package extra firm tofu, 396 to 453 g
- 1 Tbsp soy sauce, 15 mL
- 1 Tbsp oil, 15 mL
- 2 Tbsp cornstarch
- ½ cup teriyaki sauce, 110 g
Instructions
- Press: Press tofu for at least 15 minutes, using either a tofu press or by wrapping it in a clean towel and setting a heavy pan on top of it, letting the moisture drain.
- Prep: Tear tofu roughly into bite-sized chunks. Preheat oven to 400°F (204°C).
- Bake Tofu: In a medium bowl, toss torn tofu with soy sauce and oil. Sprinkle with cornstarch and toss to coat. Arrange in a greased or parchment-lined baking sheet. Cook for 30 minutes, flipping the tofu over halfway through cooking, until golden brown and crispy.
- Sauce: Heat teriyaki sauce in the microwave or on the stove. Stir in tofu pieces.
- Serve: Serve hot with rice and your favorite vegetable!
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
These were really good. The tofu absorbed the teriyaki very well. We made it with rice and broccoli as you show.
I’m so happy to hear it! Happy eating! 😀
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