This teriyaki tofu is a delicious combination of pan-seared tofu slices and sweet and savory teriyaki sauce. Serve it alongside a bowl of fluffy white rice and your favorite vegetable sides for a quick and healthy dinner that will convert anyone into a tofu lover!
If you think that tofu tastes rubbery and dry, then this teriyaki tofu recipe may be the one to change your mind! The tofu is crispy on the outside, soft on the inside, and it's super flavorful and delicious.
It's also perfect for anyone who loves Japanese dishes that use teriyaki sauce like teriyaki salmon or teriyaki chicken. The sauce is the perfect blend of sweet and savory flavors that complements a variety of types of protein very well.
And if you're interested in trying other recipes that turn plain tofu into a delicious dish that you can't get enough of, I highly recommend checking out my dubu jorim (Korean braised tofu) recipe! It's spicy, aromatic, and one of my favorite tofu dishes.
Teriyaki Tofu Ingredients
To make this teriyaki tofu you'll need the following ingredients:
- Firm tofu: You can use either firm tofu or (vacuum-packaged) extra-firm tofu. I like to use firm tofu as I often prefer the softer texture of firm tofu. But if an extra crispy outside is important to you, then I'd recommend using vacuum-packaged extra-firm tofu. It's already pressed so a lot of its moisture is removed, making it perfect for preparing very crispy tofu. Just pick the one you think you may prefer!
- Cornstarch: You'll need cornstarch if you want to coat your tofu so that it has a crispy crust on the outside that also soaks up some of the teriyaki sauce to make the tofu extra flavorful. You may also need it to thicken the sauce. That's why I'd recommend having cornstarch on hand. It's a very useful ingredient that is used in many stir-fry recipes.
- Soy sauce: You'll need regular Japanese soy sauce for this recipe. If you want to make this recipe gluten-free, feel free to use a gluten-free soy sauce option. You can also use low-sodium soy sauce for a lighter sauce.
- Sake: Sake is a typical ingredient in teriyaki sauce. As it can be found in any Asian grocery store and online, I'd recommend using it. If you want to keep this recipe alcohol-free, you can skip the sake.
- Mirin: Mirin is a sweet Japanese cooking wine that makes teriyaki sauce taste amazing! You can find it in Asian grocery stores or order it online.
- Honey: I like to use honey as a sweetener, but usually teriyaki sauce is made with white sugar. Pick the sweetener you prefer, both are delicious options!
- Sesame seeds: Sesame seeds are great for garnishing the tofu and adding texture. It's not a must in this recipe, but definitely recommended!
- Green onion: Green onions add flavor and make this teriyaki tofu taste extra delicious! You don't have to use them but I'd recommend garnishing your dish with a few green onion slices.
How to make teriyaki tofu
Prepare the sauce. First, whisk together the teriyaki sauce in a small bowl. Set the sauce aside until it's time to use it.
Coat the tofu (optional). Next, toss the tofu slices in a bowl with cornstarch or potato starch until they are evenly coated.
Pan-fry the tofu. Now preheat some vegetable oil in a pan over medium heat. Place the tofu slices in the pan and pan-fry until golden brown. Then flip the tofu and pan-fry the other side until golden brown.
Add the sauce. Next, add the teriyaki sauce to the pan. Cover the tofu in the sauce and let it thicken over low to medium heat. Flip the tofu slices to cover them from both sides. If needed, add some cornstarch slurry to the sauce to thicken it.
Garnish. Garnish the tofu slices with sesame seeds and sliced green onions. Serve the teriyaki tofu alongside a bowl of white rice and enjoy!
Tips & Notes
- Use either firm or extra-firm tofu for this recipe. They are both perfect for stir-fries and other similar recipes. Firm tofu is softer on the inside while extra-firm tofu is more dense but at the same time crispier after cooking it. Pat the tofu dry and when using firm tofu, I recommend gently pressing it a few times with a paper towel to remove some moisture.
- Coat the tofu in cornstarch if you want it to have a crispy crust that will absorb some of the sauce. This recipe works well either way, it's just a matter of your preferences! You can also use potato starch to coat the tofu.
- Use a non-stick pan if you want to make sure that your tofu doesn't stick. It's possible to pan-fry tofu in a stainless steel pan but it takes some time to get used to it. If you want to make things easy, just use a non-stick pan.
- Feel free to use a cornstarch slurry if you need to thicken the sauce. Teriyaki sauce thickens naturally when it is simmered over low heat for some time. The problem is that it takes some time and when the heat is too high it can burn quickly. That's why I'd recommend making a cornstarch slurry by whisking together equal parts of water and cornstarch. You can add some of it to the sauce to thicken it.
How to serve teriyaki tofu
- Prepare some white rice and serve it with this teriyaki tofu. Short-grain white rice and medium-grain white rice are both great options as a side dish for Japanese recipes!
- Make a simple side salad or other vegetable side dishes. You could make a simple side salad that uses lettuce, tomatoes, cucumber, and Japanese sesame dressing (it's so good!) that can be bought in Asian grocery stores. Another option is steaming some broccoli or other vegetables that you like.
- Prepare a simple miso soup for your meal. Miso soup always tastes amazing and is super easy to make at home. So definitely whisk up a flavorful miso soup if you have a few extra minutes!
Variations
- Feel free to cut the tofu into cubes. You don't have to cut it into slices like I did in this post. When I make a bowl with steamed vegetables, I like to cut the tofu into cubes.
- Add some garlic and ginger to the sauce. They are both delicious additions to teriyaki sauce! I recommend mincing the garlic and grating the ginger. You can add them straight to the sauce when whisking it together.
- Make your teriyaki tofu spicy. If you like a bit of heat, I'd recommend adding some red pepper flakes or chopped chile peppers to your sauce.
Frequently Asked Questions
The tofu in this recipe is soft on the inside, crispy on the outside, and just delicious! It's not rubbery, chewy, or dry. It's covered in a teriyaki sauce that is both sweet and savory, which makes it so delicious.
I recommend using firm or extra-firm tofu. Firm tofu is softer on the inside while extra-firm tofu is more pressed and dense. Both are delicious options, so feel free to pick the one you like most!
Yes, you just have to buy the right type of tofu for your recipe. If you want tofu that is quite pressed with little moisture left, use vacuum-packaged extra firm tofu. There is no need to press it further. Just make sure to always pat your tofu dry before using it so that it crisps up nicely.
You don't have to coat it. It's just great for making it crispier and it provides a nice crust that soaks up more flavor. I like both options, it just depends on what you want the tofu to taste like!
To make tofu crispy, I recommend coating it in cornstarch or potato starch. I also recommend using vacuum-packaged extra firm tofu as it doesn't have a lot of moisture which makes it crisp up very nicely. You can then bake, air fry or pan fry the tofu.
Sure! I recommend following the instructions in my gochujang tofu recipe if you prefer baking it.
In my experience, tofu turns chewy and gummy when it is overly pressed. My tip is to buy firm tofu if you prefer it soft on the inside and extra-firm tofu if you prefer it more dense and more crisp. I like to buy tofu at Asian grocery stores as they have many different types of tofu so you can pick the one that is perfect for your recipe!
You can store leftovers in an airtight container in your refrigerator for 3-4 days. Simply reheat them in a microwave and enjoy!
More simple and delicious tofu recipes
Tofu is one of my favorite ingredients as it is super nutritious, protein-rich, and very versatile. I recommend checking out the following recipes as they are easy to make and just delicious!
- Dubu Jorim (Korean Braised Tofu)
- Doenjang Jjigae (Korean Soybean Paste Stew)
- Gochujang Tofu
- Silken Tofu with Sweet Chili Soy Sauce
- Teriyaki Tofu Stir Fry
Teriyaki Tofu
Ingredients
Teriyaki Sauce Ingredients
- 3 tablespoons soy sauce or a gluten-free option like tamari
- 3 tablespoons sake
- 3 tablespoons mirin
- 1 ½ tablespoon honey or sugar
Other Ingredients
- ¼ cup cornstarch (optional) or potato starch
- 1 tablespoon vegetable oil
- 1 14-ounce package firm tofu patted dry and cut into thick slices
- cornstarch slurry (optional, if needed) equal parts water and cornstarch mixed together
- sesame seeds and sliced green onion for garnish
Instructions
- First, whisk together the teriyaki sauce ingredients.3 tablespoons soy sauce, 3 tablespoons sake, 3 tablespoons mirin, 1 ½ tablespoon honey
- Optional: Toss the tofu slices in a bowl with cornstarch or potato starch until evenly covered.¼ cup cornstarch (optional)
- Next, preheat some vegetable oil in a non-stick pan over medium heat. Place the tofu slices in the pan. Pan-fry until golden brown. Then flip and pan-fry from the other side.1 14-ounce package firm tofu, 1 tablespoon vegetable oil
- Pour the teriyaki sauce into the pan and let it simmer over medium heat until thickened. Spoon the sauce over the tofu slices. Feel free to add some cornstarch slurry to the sauce if needed to thicken it.cornstarch slurry (optional, if needed)
- Garnish with sesame seeds and sliced green onion. Serve with a bowl of rice and enjoy!sesame seeds and sliced green onion
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