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Teriyaki Tofu

Crispy, golden, pan fried tofu is tossed in a delectably sticky sweet sauce for a completely crave-worthy main. Try my vegan Teriyaki Tofu over rice for an awesome 30 minute meal that is much better than the delivery dinner you were planning on.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 176kcal
Author: Sarah McMinn

Ingredients

Instructions

  • Cut the tofu into 1x1" cubes and pat it dry. Place the tofu in a shallow container. Add 2 tablespoons of cornstarch and toss to fully coat the tofu. Heat a large skillet or wok over medium-high heat. Add sesame oil. Once the oil is hot, add the cornstarch coated tofu. Stir fry the tofu for 4-5 minutes, stirring occasionally, until the tofu is golden brown on all sides. Remove from heat and transfer the tofu into a small bowl.
  • Return the skillet to medium heat. Add the ginger and garlic and sauté for 30 seconds, until fragrant. Stir in the soy sauce, maple syrup, and rice vinegar. In a small bowl, make a slurry with the water and cornstarch, whisking together until the cornstarch is completely dissolved. Slowly pour the cornstarch mixture into the saucepan, stirring continuously. Bring to a boil and boil for 2 minutes, until the sauce begins to thicken. Add the tofu back to the pan and stir together so that the sauce fully coats the tofu.
  • Serve immediately over rice with green onions and sesame seeds.

Notes

Serving & Storing - My teriyaki tofu is best served straight from the pan over some sticky rice. I love serving it with some steamed or roasted veggies for added nutrition, as well as a garnish of sliced green onions and toasted sesame seeds. While I recommend eating this teriyaki tofu immediately after cooking, you can store leftovers in the refrigerator for up to 5 days. 
Recipe Tips
  1. If you want some added nutrition without any extra fuss, I recommend lining a sheet pan with parchment paper and tossing your favorite sturdy veggies in a bit of olive oil, salt and red pepper flakes. Roast at 425F for 15-25 minutes (until fork tender), which should sync up perfectly with your teriyaki tofu. Simply toss the parchment in the compost when you're done for a super fast cleanup!
  2. It is important to rinse your rice prior to cooking, especially if you’re using sticky rice.
  3. For a gluten-free option, use Tamari or coconut aminos instead of soy sauce.
 

Nutrition

Calories: 176kcal | Carbohydrates: 24g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 1625mg | Potassium: 169mg | Fiber: 1g | Sugar: 13g | Vitamin A: 61IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 2mg