Can I use pre-made teriyaki sauce instead of making it?

Yes, but homemade sauce with fresh ginger and garlic gives a brighter, more authentic flavor than most bottled versions.

Why does my sauce turn lumpy or not thicken?

Make sure you whisk the cornstarch slurry thoroughly with cold water before adding, and let the sauce simmer briefly after stirring.

How do I reheat leftover teriyaki tofu without it getting soggy?

Reheat in a skillet over medium heat for a few minutes, or in an air fryer at 350°F for about 5 minutes to restore crispiness.

Can I bake the tofu instead of pan-frying?

Yes, spread the cornstarch-coated tofu on a lined baking sheet and bake at 400°F for about 20 minutes, flipping halfway.

Home / Recipes / japanese / Teriyaki Tofu

japaneseEasyveganvegetariandairy freenut free

Teriyaki Tofu

RATING

4.5/5(87)

TASTE SCORE

8/10

Crispy pan-fried tofu cubes glazed in a glossy, sweet-savory homemade teriyaki sauce. This quick weeknight dinner pairs perfectly with steamed rice and a side of steamed broccoli for a satisfying Japanese-inspired meal ready in under 30 minutes.

PREP

10m

COOK

15m

SERVES

1 CUP

209 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Press and cube the tofu.
1.Drain the tofu and wrap in a clean kitchen towel or paper towels.
2.Place a heavy skillet or a few books on top and press for 15 minutes to remove excess water.
3.Unwrap and cut the pressed tofu into 1-inch cubes.
TIPThe drier the tofu, the crispier it will fry. Don't rush the pressing step.
mix · ~1 min
Whisk together the teriyaki sauce.
1.In a small bowl, combine soy sauce, water, brown sugar, rice vinegar, grated ginger, and minced garlic.
2.Whisk until the sugar is completely dissolved. Set aside.
prep · ~2 min
Coat the tofu in cornstarch.
1.Place the tofu cubes in a large mixing bowl.
2.Sprinkle 3 tablespoons of cornstarch over the top.
3.Gently toss with your hands or a spatula until each cube is lightly and evenly coated.
fry · ~8 min
Pan-fry the tofu until golden and crisp.
1.Heat 2 tablespoons of oil in a large non-stick skillet over medium-high heat.
2.Once the oil is shimmering, arrange the tofu in a single layer. Work in batches if needed.
3.Cook for 3-4 minutes per side, turning carefully, until all sides are golden brown and crispy.
TIPDon't move the tofu too much in the first minute; letting it sit gives a better crust.
simmer · ~2 min
Glaze the tofu with the teriyaki sauce.
1.Reduce the heat to medium-low.
2.Pour the prepared teriyaki sauce over the crispy tofu in the skillet.
3.Let it bubble and simmer for 1-2 minutes so the flavors meld.
simmer · ~1 min
Thicken the sauce with cornstarch slurry.
1.Stir the cornstarch slurry one more time and pour it into the skillet.
2.Gently stir the tofu until the sauce thickens to a glossy, sticky glaze that coats each cube, about 30-60 seconds.
3.Remove from heat immediately once thickened to avoid burning the sugar.
TIPAlways mix the slurry with cold water before adding to the hot pan to prevent lumps.
garnish · ~1 min
Garnish and serve immediately.
1.Transfer the glazed tofu to a serving plate.
2.Sprinkle with toasted sesame seeds and sliced green onions.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Press the tofu for at least 15 minutes to remove moisture for maximum crispiness.
2
Toss tofu in cornstarch just before frying; a light, even coating gives the best crust.
3
Let the tofu sear undisturbed for the first minute to develop a golden-brown crust.
4
Whisk the cornstarch slurry just before adding to the pan to avoid lumps.
5
Remove the skillet from heat immediately after the sauce thickens to prevent the sugar from burning.
6
For extra flavor, toast the sesame seeds in a dry pan until fragrant before garnishing.
7
If making ahead, store glazed tofu separately from rice and reheat in a skillet to maintain texture.