Seriously crispy and PACKED with flavor, this teriyaki tofu recipe is bound to convert ever tofu hater into a tofu lover. It’s easy to make, perfect for buddha bowls, noodle bowls, stir fries, and a simple dinner!
I have a love hate relationship with tofu. Anyone else? I’ve had my fair share at failed tofu attempts. I’ve tried seasoning it with all sorts of things, only to end up with a mushy blob that tasted like virtually nothing.
Thankfully, I’ve come a long way since then and I’m here to share all of my tofu tips with you!
This teriyaki tofu recipe is everything you think tofu shouldn’t be. Crispy, flavorful, easy to make, and bound to please any type of eater. Plus, this teriyaki sauce can be used on all sorts of other recipes like my poke bowl.
How to make crispy teriyaki tofu
I wanted a method of tofu making that would yield incredibly crispy tofu, without the need for deep frying. This teriykai tofu recipe is baked so it doesn’t require copious amounts of oil, and it’s more or less hands off!
Remove the tofu from the package and drain out an excess liquid. Place the block in between two kitchen towels or a few paper towels.
Add a heavy object on top. I like to use a few books or a tea pot filled with water. If you have a tofu press, perfect! But I find any heavy object works just as well.
Let the tofu press for about 30 minutes to remove extra liquid and to make sure it is as firm as can be! This is going to help it crisp up and ensure the inside of the tofu isn’t mushy.
Once pressed, cut the tofu into small cubes, about 1 inch.
Add the chopped tofu into a large bowl and toss with the arrowroot powder and a pinch of salt. Make sure every piece is well coated.
Next, add the tofu to a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350 for 35 minutes or until nice and golden brown on the outside.
While the tofu is baking, prepare the sauce. Whisk together the arrowroot starch and water and set aside. Add all of the other ingredients together in a small sauce pan and whisk over low heat. Pour in the arrowroot mixture and allow the sauce to thicken.
Once the tofu is done, transfer to a bowl and toss with the teriyaki sauce and you have yourself some very crispy and delicious tofu!
How do you add flavor to tofu?
Sauce, friends, sauce. And lots of it!! I’m a big sauce gal. Or “saucey stuff” as I called it when I was younger. This teriyaki sauce is the best way to add flavor to, well, anything. I love it with buddha bowls, salmon, and of course, this tofu.
It’s salty, sweet, savory and has a sticky consistency which makes it perfect for tofu.
I love to serve this tofu buddha bowl style with some rice, steamed broccoli, avocado and lots of extra sauce drizzled on top. Like I said, I LOVE sauce! A sprinkle of toasted sesame seeds on top adds some nice crunch, but is totally optional.
A few notes on this teriyaki tofu recipe
- Once prepared, the tofu will last in the fridge for about 3-5 days. However, it won’t be quite as crispy once its refrigerated. To reheat and get some crisp back, pop the tofu on a baking sheet lined with parchment paper and stick it in the oven at 250 degrees Fahrenheit for about 10 minutes. Then drizzle with some extra sauce if you have it!
- This teriyaki sauce can also be used on chicken, chickpeas, salmon, or tempeh!
- I like to make a double batch of sauce and store in the fridge. The sauce on its own will keep for 1-2 weeks in an air tight container.
- This tofu does not need to be marinated, and in fact, not marinating it is exactly what makes it crispy. The sauce/flavor is all added after it is baked so it will be loaded with flavor without any marination involved!
- The arrowroot powder in both the tofu recipe and the sauce can be subbed for tapioca starch or cornstarch. Regular flour should also work, but I have not tested tis myself.
- Not all sesame oils are created equal, so you want to make sure you use TOASTED sesame oil. It has so much flavor and will be one of the stronger flavors in this sauce.
Try these other asian inspired dishes next!
- Vegetarian sushi bowl with sesame tofu
- Orange chickpea buddha bowl
- Sticky sesame chickpea recipe (gluten free)
Seriously crispy and PACKED with flavor, this teriyaki tofu recipe is bound to convert ever tofu hater into a tofu lover. It’s easy to make, perfect for buddha bowls, stir fries, and a simple dinner!
- 1 block extra firm tofu
- 1/3 cup arrowroot powder/starch
- Pinch of salt
- Preheat the oven to 350 degrees Fahrenheit.
- Remove the tofu from the package.
- Place it between two towels or a few paper towels and put a heavy object on top. (See notes for suggestions)
- Let the extra liquid press out of the tofu for ideally 30 minutes.
- Once pressed, cut the tofu into cubes and add to a bowl.
- Toss with the salt and arrowroot powder and make sure every piece is well coated.
- Add to a baking sheet lined with parchment paper or a silicone baking mat.
- Bake for 35 minutes or until golden brown.
- While baking, prepare the sauce. Whisk together the 1 tbsp of arrowroot with 2 tbsp cold water and set aside.
- Add all remaining ingredients to a sauce pan and heat over low heat.
- Add in the arrowroot mixture and reduce heat to low. Let simmer until the sauce thickens.
- When the tofu is done, transfer to a bowl and toss with about 3/4 of the sauce.
- Serve with rice, broccoli, or veggies of choice and top with the remaining sauce.
To press the tofu, I like to use either a stack of books or a teapot filled with water.
The arrowroot powder can be subbed for tapioca or cornstarch.
Not all sesame oils are created equal, so you want to make sure you use TOASTED sesame oil. It has so much flavor and will be one of the stronger flavors in this sauce.
- Serving Size: 1/4 batch
- Calories: 179
- Sugar: 5g
- Fat: 6.3g
- Carbohydrates: 18g
- Fiber: 1.9g
- Protein: 12.9g
Keywords: teriyaki tofu, teriyaki sauce, teriyaki tofu recipe