Published: Dec 17, 2018 · Modified: Nov 19, 2024 by Alissa Saenz · This post may contain affiliate links · 68 Comments

Crispy Baked Teriyaki Tofu

Name: Crispy Baked Teriyaki Tofu
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 (14 ounce) package extra firm tofu, (drained, pressed, and cut into 1-inch pieces); 1 tablespoon soy sauce; 1 tablespoon vegetable oil ((or high heat oil of choice)); 1 tablespoon cornstarch; 1/4 teaspoon white pepper ((or black pepper, if that's what you've got)); 1/4 cup water; 1/3 cup soy sauce; 3 tablespoons brown sugar; 2 tablespoons rice vinegar; 2 tablespoons mirin or dry sherry; 1 teaspoon toasted sesame oil; 1 teaspoon freshly grated ginger; 1 garlic clove, (minced); 2 tablespoons chilled water; 1 tablespoon cornstarch; Cooked rice; Steamed veggies; Chopped scallions; Toasted sesame seeds

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This crispy teriyaki tofu is better than takeout and easy enough for a weeknight dinner! Crispy tofu nuggets are baked (not fried!) and smothered in sticky sweet and savory teriyaki sauce. Serve with rice and steamed veggies for a knock-your-socks-off vegan meal.

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Wooden surface set with a plate of Teriyaki Tofu, dish of sesame seeds, and bunch of scallions.

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My husband and I always seem to find ourselves eating teriyaki tofu while we're on vacation. It's hard to find vegan food when you're away from home, and it can be really hard to to pick a restaurant. There's always this gamble and you might end up eating salad. I eat enough salad at home.

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But Japanese restaurants are usually a safe bet. At the very least, you'll be able to get your hands on some vegan sushi. And if you're lucky, they'll have some delicious vegan tofu dishes.

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We tend to get lucky in the tofu department when visiting Japanese restaurants away from home, and we often end up ordering teriyaki tofu.

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Jump to:

Ingredients You'll Need
How It's Made
Leftovers & Storage
More Vegan Japanese-Inspired Recipes
Crispy Baked Teriyaki Tofu

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On our last trip we were splitting a big plate of tofu teriyaki and I commented on how different all the versions we've tried are. Some are super sweet, some very spicy, most are pretty (deliciously) salty. When we got back home I promptly started working on what I consider to be the ultimate tofu teriyaki recipe.

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So this is my recipe, and personally, I think it's better than every restaurant version I've tried.

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One thing I'm usually not a fan of is silken tofu in savory dishes. I realize silken tofu gives you more of a traditional Japanese dish, and lots of restaurants use it, but I'm just not a fan. I like super crispy tofu with a coating that holds up to sauce!

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I tried a different approach than my usual for making this crispy tofu: I baked it! Normally, I'd say frying is the way to go, but I know a lot of folks swear by baking tofu with cornstarch and just a little bit of oil. I gave it a try, and you know what? It was awesome! Also, it made the dish easier and quicker to throw together, since baking is pretty hands-off once you've got the tofu in the oven.

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Ingredients You'll Need

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Extra-firm tofu. Extra-firm tofu has the best texture for this recipe, but it will need to be pressed to remove excess moisture. Feel free to substitute with super-firm tofu if you don't feel like pressing it.
Soy sauce. Tamari or liquid aminos will also work. Use gluten-free tamari to keep the entire recipe gluten-free. You can also use low-sodium soy sauce if you'd like to reduce the sodium content of the dish.
Vegetable oil. Pretty much any neutral, vegetable based high heat oil can be used.
Cornstarch.
White pepper. This adds a nice flavor, but feel free to use black pepper if it's not something you normally buy.
Brown sugar. Use organic brown sugar to keep the recipe vegan.
Rice vinegar.
Mirin or dry sherry. These add flavor to the sauce, but can be omitted if you prefer to cook without alcohol.
Toasted sesame oil.
Fresh ginger.
Garlic.
Accompaniments. You'll want to top your teriyaki tofu with toasted sesame seeds and chopped scallions (also known as green onions). I recommend serving it over rice with some steamed broccoli, but you could alternatively serve it over noodles or quinoa, or even cauliflower rice with other varieties of veggies such as cabbage, green beans, asparagus, bell peppers, mushrooms and carrots, among others!

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Tip: This recipe uses homemade teriyaki sauce (because it's the best), but you can certainly substitute with bottled teriyaki sauce to save time. Check the ingredients to ensure it's vegan. You'll need about ¾ cup of sauce.

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How It's Made

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The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

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Tofu cubes coated in cornstarch and seasonings in a bowl with a spoon.

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First, dice up your tofu and toss it with some soy sauce for flavor. Add some cornstarch, a little pepper for kick, and a bit of oil.

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Arrange the tofu cubes on a baking sheet, then stick the baking sheet into the oven. Let it bake away for about 30 minutes. Flip the pieces about halfway through.

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Simmer the teriyaki sauce ingredients on the stovetop while the tofu bakes: water, brown sugar, soy sauce, rice vinegar, sherry, sesame oil, garlic, and ginger.

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Hand stirring cornstarch slurry together in a bowl.

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Stir some cornstarch and cold water together. Add the cornstarch slurry to the sauce after it's been simmering for about 10 minute. Bring it back to a simmer and it will quickly thicken up. Remove it from heat.

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Tip: The sauce can easily be made in advance and stored in an airtight container in the fridge. It may thicken up during storage. Whisk it vigorously while reheating and add a splash of water if needed to thin it.

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Crispy baked tofu cubes on a baking sheet.

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Take your tofu out of the oven when the pieces are golden brown. You'll be amazed at how crispy it turns out!

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Tofu cubes in a pot with teriyaki sauce.

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Add the baked tofu to the teriyaki sauce. Stir it up well to coat the pieces in sauce!

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Plate of Teriyaki Tofu with napkin and dish of sesame seeds in the background.

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Serve your teriyaki tofu with your choice of accompaniments. This dish is best served immediately, because the tofu will eventually lose its crispness as it sits.

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Leftovers & Storage

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Leftover teriyaki tofu will keep in an airtight container in the fridge for 3 to 4 days. It won't stay crispy, but it will still taste good!

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More Vegan Japanese-Inspired Recipes

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Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

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Plate of Teriyaki Tofu with broccoli and rice.

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