Seriously crispy and PACKED with flavor, this teriyaki tofu recipe is bound to convert ever tofu hater into a tofu lover.
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 allllll of my tofu tips with you!
How to make crispy tofu
I wanted a method of tofu making that would yield incredibly crispy tofu, without the need for deep frying.
- 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.
- Let the tofu press for about 30 minutes to remove extra liquid and to make sure it is as firm as can be!
- Once pressed, cut the tofu into small cubes, about 1 inch.
- Add the 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.
- Once 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. It’s salty, sweet, savory and has a sticky consistency which makes it perfect for tofu. To make this sauce, all you need to do is whisk together some arrowroot starch with water and set aside. Add the soy sauce, honey, sesame oil, garlic, ginger, rice vinegar to a sauce pan and whisk over low heat. Stir in the arrowroot mixture and let the sauce simmer until nice and thick. Pour it over the crispy tofu, or enjoy it with chicken, chickpeas, or on literally anything!
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. It will keep for 1-2 weeks.
Try these other asian inspired dishes next!
- Vegetarian sushi bowl with sesame tofu
- Orange chickpea buddha bowl
- Sticky sesame chickpea recipe (gluten free)
Lastly, if you make this teriyaki tofu, don’t forget to tag me on instagram so I can see your creation! Leave a comment and rating below and let me know how they turn out!Print
Say goodbye to soggy and bland tofu. This teriyaki tofu is crispy and SO flavorful.
- 1 block extra firm tofu
- 1/3 cup arrowroot powder/starch
- Pinch of salt
- 1/2 cup soy sauce
- 2–3 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1–2 tsp toasted sesame oil
- 1/4 tsp garlic powder
- 1/4 tsp ginger powder
- 2 tbsp cold water
- 1 tbsp arrowroot powder
- 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.
Keywords: teriyaki tofu, teriyaki tofu recipe, crispy tofu recipe, asian tofu recipes