Crispy Baked Teriyaki Tofu

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 or a quick and simple dinner!

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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 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 this recipe

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!

First things first, remove the tofu from the package and drain out any 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 soy sauce or tamari, cornstarch and breadcrumbs. 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 425 for 25-30 minutes or until nice and golden brown on the outside.

While the tofu is baking (or during the last 20 or so minutes) prepare the sauce. Let it come to room temperature before adding it to the tofu. If you add it right away, the tofu tends to get a bit soggy which we don’t want!

Once the tofu is done, transfer to a bowl and toss with the teriyaki sauce until well coated.

How to make tofu flavorful

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 since it clings to the surface really well.

Serving suggestions

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 and red pepper flakes on top adds some nice flavor, but is totally optional.

Tips to make it perfectly

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!

I often double the teriyaki sauce recipe to have enough to drizzle over the veggies & rice, but you do you! The sauce keeps well in the fridge for a week on its own.

Once prepared, the tofu will last in the fridge for about 2-3 days, but I highly recommend eating it right after preparing for best results. However, it won’t be quite as crispy once it’s 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!

Try these next!

• Vegetarian Sushi Bowl
• Orange Chickpeas
• Orange Tofu
• Sticky Sesame Chickpeas

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