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!
- 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.
- During the final 15-20 minutes of baking, prepare the sauce. Let it come to room temperature before adding to the tofu.
- When the tofu is done, transfer to a bowl and toss with the sauce, saving a bit to add to rice and veggies if desired.
- Serve with rice, broccoli, or veggies of choice.
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.
- Serving Size: 1/4 batch
- Calories: 179
- Sugar: 5g
- Fat: 6.3g
- Carbohydrates: 18g
- Fiber: 1.9g
- Protein: 12.9g
Keywords: teriyaki tofu, baked tofu, teriyaki tofu recipe