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.

5 from 1 vote

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 176kcal

Author: Sarah McMinn

Ingredients

16 oz extra firm tofu
3 tablespoon cornstarch, divided
1 tbsp. sesame oil
2 cloves garlic, minced
1 tsp. ginger, peeled and freshly grated
½ cup soy sauce (use Tamari Sauce for gluten-free)
¼ cup maple syrup
2 tbsp. rice vinegar
1 tablespoon water
2 green onions, minced
2 tbsp. sesame seeds

US Customary - Metric

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

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!
It is important to rinse your rice prior to cooking, especially if you’re using sticky rice.
For a gluten-free option, use Tamari or coconut aminos instead of soy sauce.

Nutrition