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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegan
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350
- Sugar: 12g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 0mg
