This easy teriyaki tofu recipe is one of my favorite go-to dinners when I want something quick, flavorful, and satisfying. I crisp tofu in a hot pan and coat it in a glossy homemade teriyaki sauce that comes together in just 5 minutes. It’s high in plant-based protein, perfect over rice or noodles, and so versatile that I can mix it up in countless ways depending on what I’m craving.
Why You’ll Love This Recipe
I love this recipe because it’s simple to prepare and full of rich, savory-sweet flavor. The homemade teriyaki sauce is made with ingredients I usually have on hand like tamari, maple syrup, sesame oil, garlic, and ginger, and it’s so much better than store-bought. This dish is a perfect weeknight meal, and I often serve it with rice and stir-fried vegetables for a balanced bowl. Plus, the tofu turns golden and crispy, making it super satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (14 oz) container extra firm tofu, patted dry and pressed for at least 15 minutes (if needed)
1 1/2 tablespoons neutral-flavored oil
Thinly sliced green onion, for garnish
Rice for serving, if desired
Teriyaki Sauce:
2/3 cup water
2/3 cup tamari (I like to use low sodium)
1/2 cup pure maple syrup
1/2 cup toasted sesame oil
1 tablespoon mirin or sweet soy sauce (optional)
1 teaspoon finely grated fresh garlic
1 teaspoon finely grated fresh ginger
1 heaping tablespoon cornstarch
Directions
I start by mixing all the teriyaki sauce ingredients in a jar or bowl. A mason jar with a lid is my favorite since I can shake it up easily to get everything well combined. Then I set it aside.
Next, I cut the tofu into triangles (or whatever shape I like that day). I heat a large skillet over medium heat and add just enough neutral oil to cover the bottom of the pan. Once it’s hot, I add the tofu in a single layer and let it cook for 4-5 minutes on each side until it’s golden and crispy.
After that, I remove the tofu and blot off any excess oil with paper towels. I pour the sauce into the same pan and let it come to a slow bubble. I stir it often and cook it until it thickens and can coat the back of a spoon—usually about 5 minutes.
Then I return the tofu to the pan and stir until every piece is coated in the sauce. I cook it for just another minute or two to finish.
I love serving it over a bed of rice with sliced green onions and toasted sesame seeds on top. Extra sauce drizzled over veggies is always a win too.
Servings and timing
This recipe serves 4 people and takes about 40 minutes total—15 minutes for prep and 25 minutes for cooking. It makes a great weeknight dinner or meal prep option.
Variations
I sometimes switch it up by adding sautéed broccoli, snap peas, or bell peppers to the pan before I return the tofu. For a spicy twist, I mix a little sriracha or chili flakes into the sauce. If I’m not in the mood for tofu, I use the same teriyaki sauce with tempeh or roasted chickpeas. This sauce also works great on stir-fried noodles or as a glaze for roasted veggies.
storage/reheating
I store any leftover tofu in an airtight container in the fridge for up to 4-5 days. When I reheat it, I prefer to use the stovetop so the tofu can get a little crispy again, but the microwave works fine too—it just won’t be as crisp. I’ve also frozen the tofu in a zip-top bag (sauce included) and reheated it later without any issues.
FAQs
How can I make this recipe gluten-free?
I always use gluten-free tamari instead of soy sauce to keep the recipe gluten-free. It tastes just as delicious and works perfectly in the teriyaki sauce.
Can I use store-bought teriyaki sauce instead?
Yes, I’ve used bottled teriyaki sauce when I’m in a rush. It won’t have the same depth of flavor as the homemade version, but it still tastes great in this recipe.
What’s the best tofu to use for this?
I like super-firm tofu because it doesn’t need much pressing and gets nice and crispy in the pan. Extra-firm or firm tofu also works—just make sure to press out as much liquid as possible.
Can I freeze the cooked tofu?
Yes, I’ve frozen this teriyaki tofu with the sauce and it holds up well. I make sure to remove as much air as I can from the freezer bag to prevent freezer burn.
What can I serve with teriyaki tofu?
I usually pair it with steamed rice or noodles and a side of sautéed vegetables. It’s also tasty in a wrap, salad, or even as a protein-packed snack on its own.
Conclusion
This easy teriyaki tofu recipe is a weeknight staple for me. The crispy tofu and homemade sauce come together in under an hour and make a versatile, flavorful dish I can customize in lots of ways. Whether I’m looking for a simple dinner or prepping meals ahead, this recipe always delivers.
A quick and flavorful teriyaki tofu recipe featuring crispy tofu coated in a savory-sweet homemade sauce, perfect for serving over rice or noodles.
Total Time:40 minutes
Yield:4 servings
Ingredients
1 (14 oz) container extra firm tofu, patted dry and pressed for at least 15 minutes
1 1/2 tablespoons neutral-flavored oil
Thinly sliced green onion, for garnish
Rice for serving, if desired
2/3 cup water
2/3 cup tamari (low sodium preferred)
1/2 cup pure maple syrup
1/2 cup toasted sesame oil
1 tablespoon mirin or sweet soy sauce (optional)
1 teaspoon finely grated fresh garlic
1 teaspoon finely grated fresh ginger
1 heaping tablespoon cornstarch
Instructions
In a jar or bowl, mix all the teriyaki sauce ingredients. Shake or stir to combine thoroughly and set aside.
Cut the pressed tofu into triangles or desired shapes.
Heat a large skillet over medium heat and add neutral oil to cover the bottom. Add tofu in a single layer and cook for 4–5 minutes on each side until golden and crispy.
Remove the tofu and blot excess oil with paper towels.
Pour the sauce into the same pan and bring it to a slow bubble. Stir frequently and cook until the sauce thickens, about 5 minutes.
Return the tofu to the pan and stir to coat evenly with the sauce. Cook for an additional 1–2 minutes.
Serve over rice, garnished with green onions and toasted sesame seeds if desired.
Notes
Use gluten-free tamari for a gluten-free version.
Try adding vegetables like broccoli, snap peas, or bell peppers.
The teriyaki sauce also pairs well with tempeh or chickpeas.
Store leftovers in an airtight container for up to 4–5 days.
Freeze cooked tofu with sauce in a zip-top bag for easy reheating later.
