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