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white bowl of teriyaki tofu with white rice and chopsticks

Crispy Baked Teriyaki Tofu


  • Author: Brooke
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 2 cups 1x
  • Diet: Vegan

Description

Crispy baked teriyaki tofu is an easy recipe that is better than takeout.  Use it in a stir fry with broccoli, or a in a bowl loaded with noodles.  This homemade sauce is amazing and is easy to make, gluten free, and vegan.  Try it tonight!


Ingredients

Scale

For the Tofu

  • 16 ounces tofu, super or extra firm (453g)
  • 3 tablespoons cornstarch or arrowroot (30g)
  • 2 tablespoons light olive oil (30 ml)
  • 2 tablespoons reduced sodium soy sauce or tamari (30 ml)

For the Teriyaki Sauce

  • 1/2 cup reduced sodium soy sauce or tamari (120 ml)
  • 1/3 cup maple syrup (80 ml)
  • 2 tablespoons rice vinegar (30 ml)
  • 1 tablespoon sesame oil (15 ml)
  • 1 tablespoon garlic, minced
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons cold water (30 ml)
  • 1 tablespoon cornstarch or arrowroot (10g)
  • 2 teaspoons sesame seeds, for garnish
  • 1/4 cup sliced green onion, for garnish

Instructions

  1. Preheat the oven to 400F and line a large baking tray with parchment paper.  If you are serving with rice, start making the rice according to the package directions.
  2. If using extra firm tofu, make sure to press it for 30 minutes.  If using super firm, skip the pressing and blot the outside of the tofu with paper towel.
  3. Cut the tofu into small, bite-sized cubes and toss with the cornstarch in a bowl, then spread it out on the baking tray.
  4. Drizzle the tofu with the olive oil and tamari.  Bake for 15 minutes, then flip the cubes over and bake for another 15 minutes.
  5. While the tofu is baking, make the teriyaki sauce.  Put the next six ingredients in a small saucepan and whisk over medium heat.
  6. Make a slurry of water and cornstarch (or arrowroot), then slowly add it to the saucepan.  Bring the sauce to a low boil, then reduce heat and whisk until thickened, roughly 3 to 4 minutes.  Remove the from heat.  It will thicken as it cools. Makes 1 cup.
  7. When the tofu cubes are done, pour 1/4 cup of the sauce over the cubes and toss to coat.  Keep extra for dipping the tofu cubes.
  8. Serve while still warm over top of a bed of fluffy rice or warm Asian noodles.  Garnish with a sprinkle of sesame seeds and sliced green onion.

Notes

  • Take it to the next level by using freshly grated ginger and minced garlic.
  • Skip the pressing time by using super firm tofu.
  • Put out the extra as a dipping sauce for the tofu cubes.
  • For best results, eat the teriyaki tofu while it is fresh from the oven.
  • Store extra sauce in the fridge for up to 5 days.
  • Category: Dinner
  • Method: Oven
  • Cuisine: Asian

Keywords: baked, teriyaki tofu, bowl

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