Crispy Baked Teriyaki Tofu

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This crispy baked teriyaki tofu is coated in a glossy homemade teriyaki sauce and makes the perfect weeknight dinner, meal prep protein, or takeout-style vegetarian bowl.

Prep Time15

Cook Time30

Course: Side Dish

Cuisine: asian

Servings:

Author: Shreya Walia

Ingredients

1 tbsp sesame oil
1/4 c low sodium soy sauce
3 tbsp brown sugar
1 tbsp honey
1 tbsp corn starch
1/4 tsp garlic powder
1/4 tsp ginger powder
1 c water
14 ounces extra firm tofu

Instructions

Press the Tofu: Wrap the tofu block in paper towels, place a heavy pan on top, and let it sit for 15 minutes to remove excess moisture. This helps the tofu crisp properly.
Cut and Coat: Chop the tofu into even cubes and lightly coat with cornstarch to create a crisp exterior once baked.
Bake the Tofu: Arrange the tofu on a parchment-lined tray and bake at 350°F for 30 minutes, flipping halfway so each side becomes golden and firm.
Make the Teriyaki Sauce: Heat sesame oil in a saucepan, then add soy sauce, brown sugar, honey, garlic powder, ginger powder, cornstarch, and water. Simmer on low-medium until it thickens into a glossy sauce.
Combine and Coat: Add the baked tofu to the pan and stir-fry until each cube is fully coated in the teriyaki sauce.

Notes

Storage: Store tofu and sauce separately for up to 3 days to maintain crispiness.

Reheating: Reheat tofu in an air fryer or oven until crisp again, then toss with warm sauce.

Substitutions: Swap honey for maple syrup to make it vegan, or use tamari to make it gluten-free.

Freezing: You can freeze the baked tofu (not the sauce) for up to 2 months; thaw and re-crisp before saucing.

Variations:

– Spicy teriyaki tofu: Add sriracha, red chili flakes, or sambal.
– Pineapple teriyaki tofu: Add crushed pineapple to the sauce.
– Teriyaki tofu bowl: Layer tofu over rice with edamame, cucumbers, avocado, and sesame seeds with some sriracha mayo drizzled on top!

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