This easy teriyaki tofu recipe reinvents the game! The tofu is stir fried then covered in a savory, glossy sauce hit with a smack of umami flavor. Say bye bye to bland, dry tofu.
Why this recipe works
Teriyaki tofu brings the umami flavor to the table in under 20 minutes. However, there’s a little more prep time that goes into just about any tofu recipe that’s stir fried, pan seared, or fried. So be sure to get the squeezing done earlier in the day, or even the night before.
Anywho, this teriyaki tofu recipe really elevates the typical tofu experience. The homemade teriyaki sauce seals the deal here, let me tell you. That savory, umami flavor is absorbed into every cube like a sponge, but there’s plenty of sauce leftover! It practically begs for a heaping scoop of rice and steamed veggies on the side to coat in.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
TOFU – Extra firm tofu is ideal for this recipe because it holds its shape and absorbs the flavors of the sauce well, though firm will also do the trick. Soft/silken tofu won’t hold its shape as well when stir fried. When stir frying tofu, you will want to get more liquid out than simply squeezing with your hands will allow. To do this, Chef Antoine recommends planning enough time ahead to expel the liquid. If you prep the tofu for draining in the morning, you can eat your teriyaki tofu that night. You can also prep it the night before. The instructions below will explain.
SAUCE – Crazy easy. Simply blitz all the ingredients with an immersion blender. You can absolutely use low-sodium counterparts to some of the sauce ingredients to help control the sodium levels in your dish.
CORNSTARCH – The cornstarch makes a really big difference in texture! Adding it to the tofu creates a delicate, crackly crust which the sauce can cling to.
How to Make Teriyaki Tofu
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
Early in the Day
- Begin by wrapping the tofu in paper towels, gently squeeze to remove excess moisture. Place tofu on a baking pan and place something like a cookbook on top. You don’t want to smash the tofu, but you want enough pressure on it so that more liquid is expelled. Be firm but gentle, you don’t want to break it.
- Let sit for 3 hours then remove from paper towels, wrap in fresh, dry paper towels, then gently squeeze again. Replace the cookbook and wait another 2-3 hours.This can be done overnight as well.
When Ready to Cook
- Cut tofu into 2-inch cubes and place in a large mixing bowl. Sprinkle with cornstarch and toss to coat. Set aside.
- Prepare the sauce by adding all sauce ingredients to an immersion blender. Blend until smooth.
- Heat olive oil in a wok or skillet over medium-high heat until shimmering. Should be hot but not smoking.
- Add tofu and toss continuously until lightly browned.
- Add the sauce and toss to coat. Bring the mixture to a boil and turn the heat down to medium. Cook for 5-10 minutes or until the sauce thickens.
Frequently Asked Questions & Expert Tips
Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Do note that this recipe is best enjoyed fresh, as the tofu will continue to soak up the sauce as it sits in the refrigerator. It’s still perfectly good to reheat and eat later on, but it likely won’t be as saucy.
Reheat your tofu in a 375F oven for around 10–15 minutes or until warmed through, or pop it in a skillet over low heat.
I would highly recommend using extra firm tofu for this recipe, but you can substitute with firm tofu if desired. Soft or silken tofu simply won’t hold its shape as well compared to firm or extra firm. Using extra firm is great for stir fries because it holds its shape, absorbs the sauce well, and has a slightly crisp exterior with a soft interior.
Serving Suggestions
Serve your teriyaki tofu over a bed of white rice with a steamed veggie like broccoli, carrots, or snow peas, either tossed in or on the side.
More Tofu Recipes
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Teriyaki Tofu
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 14 ounces extra firm tofu
- 3 Tablespoons cornstarch
- 3 Tablespoons olive oil
Teriyaki Sauce
- ½ cup low sodium soy sauce
- ¼ cup oyster sauce
- ½ Tablespoon minced ginger
- 1 Tablespoon minced garlic
- 2 Tablespoons honey
- 2 Tablespoons sesame oil
- 1 ½ Tablespoons rice vinegar
- ½ Tablespoon brown sugar
Optional Garnish
- sesame seeds
- sliced green onion
Things You’ll Need
Before You Begin
- Extra firm tofu is ideal for this recipe because it holds its shape and absorbs the flavors of the sauce well, though firm will also do the trick. Soft/silken tofu won’t hold its shape as well when stir fried.
- When stir frying tofu, you will want to get more liquid out than simply squeezing with your hands will allow. To do this, Chef Antoine recommends planning enough time ahead to expel the liquid. If you prep the tofu for draining in the morning, you can eat your teriyaki tofu that night. You can also prep it the night before. The instructions below will explain.
Instructions
Early in the Day
- Begin by wrapping the tofu in paper towels, gently squeeze to remove excess moisture. Place tofu on a baking pan and place something like a cookbook on top. You don’t want to smash the tofu, but you want enough pressure on it so that more liquid is expelled. Be firm but gentle, you don’t want to break it. Let sit for 3 hours then remove from paper towels, wrap in fresh, dry paper towels, then gently squeeze again. Replace the cookbook and wait another 2-3 hours.14 ounces extra firm tofu
- This can be done overnight as well.
When Ready to Cook
- Cut tofu into 2-inch cubes and place in a large mixing bowl. Sprinkle with cornstarch and toss to coat. Set aside.3 Tablespoons cornstarch
- Prepare the sauce by adding all sauce ingredients to an immersion blender. Blend until smooth.1/2 cup low sodium soy sauce, 1/4 cup oyster sauce, 1/2 Tablespoon minced ginger, 1 Tablespoon minced garlic, 2 Tablespoons honey, 2 Tablespoons sesame oil, 1 1/2 Tablespoons rice vinegar, 1/2 Tablespoon brown sugar
- Heat olive oil in a wok or skillet over medium-high heat until shimmering. Should be hot but not smoking.3 Tablespoons olive oil
- Add tofu and toss continuously until lightly browned.
- Add the sauce and toss to coat. Bring the mixture to a boil and turn the heat down to medium. Cook for 5-10 minutes or until the sauce thickens.
Expert Tips & FAQs
- Store cooled leftovers in an air-tight container kept in the refrigerator for up to 4 days. Do note that this recipe is best enjoyed fresh, as the tofu will continue to soak up the sauce as it sits in the refrigerator. It’s still perfectly good to reheat and eat later on, but it likely won’t be as saucy.
- Reheat your tofu in a 375F oven for around 10–15 minutes or until warmed through.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
Chef Antoine Davis
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