Description
This vegan Tofu Teriyaki is a weeknight dinner favorite – and it's seriously better than takeout! Crispy baked tofu is tossed in a sticky, savory homemade teriyaki sauce and served over white rice and broccoli for comforting, flavorful meal.
Ingredients
Crispy Tofu:
- 14 ounces extra firm tofu, pressed and sliced into 1" cubes
- 1 tablespoon vegetable or canola oil
- 1 tablespoon cornstarch
- 1/2 teaspoon fine kosher salt
- Black pepper to taste
Teriyaki Sauce:
- 1 1/2 tablespoons vegetable or sesame oil
- 1/3 cup finely chopped scallions, divided
- 2 teaspoons minced or grated garlic
- 1 1/2 teaspoons fresh grated or minced ginger
- 1/2 cup water
- 1/3 cup low sodium soy sauce or tamari
- 2 tablespoons mirin
- 2 tablespoons rice wine vinegar
- 2 tablespoons brown sugar
- 1 1/2 tablespoon cornstarch
- 1 1/2 teaspoon white sesame seeds
- For serving: white rice, steamed broccoli or another vegetable of choice
Instructions
- Preheat oven to 375˚F / 190˚C.
- Drain the tofu well, pat dry and slice the block in half lengthwise, then wrap in a clean tea towel (or several paper towels). Set something heavy on top, like a cast iron skillet and press for 30 minutes.
- Cube the tofu into 1 inch pieces. In a medium mixing bowl, toss the tofu gently in oil until well coated. Add in the cornstarch, salt, and pepper and toss until well coated.
- Spread the tofu out on a parchment-lined baking sheet and roast for 25-30 minutes, stirring once or twice, until crispy and golden brown.
- Meanwhile, add oil to a large skillet over medium-low heat. Add ¼ cup scallions, garlic, and ginger and sauté for 5-6 minutes, stirring often to prevent the garlic from burning.
- In a small bowl, whisk together water, soy sauce, brown sugar, mirin, rice vinegar, and cornstarch until smooth.
- Pour into the skillet and simmer for 2-3 minutes, stirring constantly, until the sauce starts to thicken.
- Add in the tofu, stir to coat and continue cooking for about 5 more minutes, until thickened. Serve with sesame seeds, rice, and vegetable of choice.
Notes
Don't skip pressing the tofu: Pressing for at least 30 minutes will help remove excess moisture, resulting in crispier (and more delicious) tofu.
Tofu: Be sure to use extra firm tofu. Extra firm contains less moisture, which will help it get extra crispy and chewy in the oven. Firm tofu will work in a pinch, but don't use medium or silken tofu.
Make the sauce ahead of time: You can make the homemade teriyaki sauce several days ahead of time. Store in the refrigerator until ready to use!
Storage: Although this is best served right away (before the tofu loses its crispiness), you can store leftovers in the refrigerator for up to 3-4 days.
- Prep Time: 50 minutes
- Cook Time: 40 minutes
- Category: Tofu
- Method: Stovetop
- Cuisine: Japanese American
Nutrition
- Serving Size:
- Calories: 259
- Sugar: 9.4 g
- Sodium: 902.2 mg
- Fat: 14.6 g
- Carbohydrates: 19.4 g
- Fiber: 1.8 g
- Protein: 12.1 g
