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!
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
- 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.
- 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.
- Cut the tofu into small, bite-sized cubes and toss with the cornstarch in a bowl, then spread it out on the baking tray.
- Drizzle the tofu with the olive oil and tamari. Bake for 15 minutes, then flip the cubes over and bake for another 15 minutes.
- While the tofu is baking, make the teriyaki sauce. Put the next six ingredients in a small saucepan and whisk over medium heat.
- 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.
- 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.
- 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.
- 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