Teriyaki Tofu

At a glance

What stands out: Teriyaki tofu is crispy on the outside, tender on the inside, and coated in a sticky from-scratch teriyaki sauce that has the right balance of sweet and savory flavor. This straightforward skillet tofu will even win over tofu skeptics!

How long it takes: 25 minutes, plus 30 minutes to press the tofu
Equipment you’ll need: medium and small bowls, large skillet
Servings: 3 to 4

Tofu, But Actually Good

Tofu can be great…but it can also be really disappointing: too soft, no texture, no flavor, kind of just there.

This recipe has none of those problems.

A lot of restaurants deliver crispy tofu by deep frying it, but pressing the tofu and coating it lightly in cornstarch creates similar golden, crispy edges. The from-scratch teriyaki sauce is glossy, balanced, and just the right amount of sweet and savory.

This is the version we come back to when we want something plant-based that still feels like a real dinner that we look forward to eating.

What makes ours special:

• Better than takeout: By the time you get takeout home and unpacked, the texture is always a disappointment even if the flavor is still good. This tofu is always fresh and crispy, and with less oil than takeout, too!
• The standby from-scratch teriyaki sauce: Like our Instant Pot teriyaki chicken and teriyaki salmon, this recipe uses from-scratch teriyaki sauce for superior flavor without excess sodium, corn syrup and unnecessary fillers. (Also, this recipe makes the reliable amount of sauce for coating the tofu and the rice or stir-fried veggies you serve it with!)
• Versatile: Serve this teriyaki tofu over rice, noodles, or grains, or pair it with vegetables to make it a meal. It’s reliable in a bowl meal, too. (If you like bowl meals, be sure to try our Buffalo tofu bowl, too!)

What goes in

• For the tofu: You’ll need extra-firm tofu because it holds its shape better than other varieties. Less-sodium soy sauce adds flavor, cornstarch creates a crispy exterior, salt and black pepper season the tofu, and it’s pan-fried in olive oil.
• For the teriyaki sauce: The from-scratch sauce consists of soy sauce, brown sugar, rice vinegar, water, fresh ginger, and garlic, with cornstarch added to thicken it.
• To serve: You can serve the tofu and sauce with whatever you like. We like it with steamed jasmine rice, broccoli, and sliced green onions to garnish.

Tofu Press

If you cook tofu often, we highly recommend buying a tofu press. It eliminates the waste and fuss of pressing tofu with paper towels and a heavy pan, and the press does a better job at getting the moisture out, too. It’s the way to go!

Buy on Amazon

How it comes together

Press the tofu. If you don’t have a tofu press, remove the tofu from the packaging, and wrap it in a kitchen towel or a few paper towels. Set a heavy skillet on top and press for 30 minutes. This is important! Removing the excess moisture improves the texture of the tofu and helps it gets more crispy when cooked. Extra-firm tofu has much of the liquid already pressed out when you buy it but it’s surprising how much more is squeezed out. When you’re done pressing it, blot any extra moisture with a paper towel.

Make the teriyaki sauce. Before you begin frying the tofu, prep the sauce so it’s ready to go when you need it. Mince or press the garlic cloves and grate the ginger root. Whisk all of the the sauce ingredients in a small bowl. Set it aside for now.

Season the tofu. Cut the tofu into evenly-sized cubes and pat them dry. Toss them with the soy sauce in a bowl.

Add the cornstarch coating. Mix the cornstarch, salt, and pepper in another small bowl. Add it to the tofu and toss to coat. It will look pretty sticky but that’s okay.

Cook. Heat the olive oil in a large skillet (we usually use a nonstick skillet) over medium-high heat; add the tofu and cook undisturbed for 3 to 4 minutes. This helps it crisp up and it will release better when you turn it. It should look golden brown before you flip it (sneak a peek and check!). Flip the tofu and cook on all sides, stirring, until golden and crisp.

Finish. Reduce the heat to medium-low; whisk the sauce again, then pour it into the pan. Stir the tofu and sauce together to coat all of the cubes evenly, then simmer for a minute or two, or until the sauce is clear and bubbly, and slightly thicker.

Serve. Plate your teriyaki tofu with noodles, rice, noodles, or stir fried veggies; spoon the extra sauce on top. Add green onions and sesame seeds, if desired.

Ways to change it

• Give it a spicy kick. Add a pinch or two of red pepper flakes to the teriyaki sauce.
• Add pineapple. Stir pineapple chunks or tidbits in with the tofu when adding the sauce for a little more sweetness.
• Make it a stir fry. Remove the tofu from the pan once it’s crispy but before you add the sauce. Add a drizzle of oil to the pan, then bell peppers, snap peas, or broccoli. Cook, then add the tofu back to the pan along with the sauce; cook until the sauce is clear and bubbling.

Ways to serve it

• Rice or other grains: Instant Pot jasmine rice is fragrant and rich, or make Instant Pot brown rice for a little extra nutrition. Instant Pot quinoa is also great for soaking up sauces and it adds more plant protein to your dinner.
• Veggies: Steamed broccoli is always good with teriyaki sauce, or serve your tofu with a side of crisp air fryer asparagus. A mixture of stir fried veggies is reliable, too.

Keeping leftovers

Refrigerate: Store leftover teriyaki tofu in an airtight container for up to 4 days. (It won’t be as crispy after storing, but it will still be rich!) we don’t recommend freezing this recipe, as the texture of tofu changes in the freezer.

Reheat: Warm gently in a skillet over medium-low heat or in the microwave until warmed through.

• Yield: 4
• Prep: 10 minutes
• Cook: 15 minutes
• Total: 55 minutes

Ingredients

For Teriyaki Sauce

• ¼ cup less sodium soy sauce (use Tamari or gluten-free soy sauce to make gluten-free)
• 3 tablespoons packed brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons water
• 1 teaspoon grated fresh ginger root (see note)
• 2 cloves garlic, minced
• 2 teaspoons cornstarch

For Tofu

• 1 block (14 to 16 ounces) extra-firm tofu
• 1 tablespoon less sodium soy sauce
• 2 tablespoons cornstarch
• ½ teaspoon kosher salt
• ¼ teaspoon coarse ground black pepper
• 1 tablespoon olive oil

For Serving (optional)

• cooked rice, quinoa, or noodles
• steamed broccoli
• sesame seeds
• sliced green onions

Method

1. Remove tofu from packaging, and drain. Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet or plate on top (or use a tofu press). Press for 30 minutes to remove excess moisture. This step helps the tofu get golden and crispy when cooked.
2. Meanwhile, in a small bowl or measuring cup, prep the sauce ingredients: Whisk together ¼ cup soy sauce, brown sugar, rice vinegar, water, ginger, garlic, and cornstarch until smooth. Set aside.
3. Cut the pressed tofu into bite-sized cubes, about ¾ inch. Pat dry again with paper towels.
4. Place tofu in a medium bowl and toss with 1 tablespoon soy sauce to season.
5. In a small bowl, mix cornstarch, salt, and pepper. Sprinkle the cornstarch mixture over the tofu and toss. The cubes will look sticky but that's okay.
6. Heat olive oil in a large nonstick or well-seasoned cast iron skillet over medium-high heat. When the pan is hot, add tofu in a single layer and cook undisturbed for 3 to 4 minutes to develop a golden crust. Flip and continue cooking each side until golden and crisp, 5 to 6 minutes.
7. When the tofu is crispy, reduce heat to medium-low, stir the sauce one more time (the cornstarch tends to settle on the bottom), and then carefully pour the sauce into the skillet with the tofu. Stir gently to coat.
8. Simmer for 1 to 2 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
9. Serve hot, garnished with sliced green onions or sesame seeds, if desired.

Notes

Ginger: For a standby flavor, we highly recommend using fresh ginger root, not ground ginger. It’s usually found in the produce section and is inexpensive. Use a vegetable peeler to remove the outer layer, and grate it with a microplane or something similar. You can finely mince it if you prefer.

Sauce: It will seem like there is extra sauce but it’s the reliable amount when served with rice, noodles, or stir-fried vegetables. If you like spicy sauces, add a pinch or two of red pepper flakes.

Make it a stir fry. Remove the tofu from the pan once it’s crispy but before you add the sauce. Add a drizzle of oil to the pan, then bell peppers, snap peas, or broccoli. Cook, then add the tofu back to the pan along with the sauce; cook until the sauce is clear and bubbling.

Storage: Leftover tofu can be refrigerated in a covered container for up to 4 days. Reheat gently in a skillet or the microwave.