Delicious crispy tofu tossed in a sticky sweet and savory teriyaki sauce. This quick and easy teriyaki tofu is ready in 30 minutes with simple ingredients. A great main dish that is restaurant quality and great for the family!
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Teriyaki Tofu features tofu coated in starch and fried until golden brown and stir fried in a sweet, savory homemade teriyaki sauce.
My homemade teriyaki sauce consists of soy sauce, mirin, sake, garlic, ginger, and honey. It's delicious, sweet, and garlicky with a hint of ginger!
This Japanese dish is served at many Japanese restaurants with steamed rice and vegetables as a complete meal or main dish or sometimes in bento boxes.
It's easy to make at home in little time for a busy weeknight dinner. A great recipe for all the tofu lovers and it's meatless, making it inclusive for most people to enjoy!
Ingredients & Substitutes
Please scroll down to below recipe card for exact measurements.
- Extra-Firm Tofu: this is the best firmness for this tofu recipe. Or substitute with firm tofu but be gentle with it. Avoid using medium tofu or soft tofu.
- Cornstarch: to thicken the sauce and to make the tofu cubes crispy. Or substitute with potato starch or tapioca starch.
- Garlic Powder: for seasoning the tofu. Avoid using minced garlic as a substitute.
- Onion powder: for seasoning the tofu.
- Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
- Toasted Sesame seeds: optional garnish
- Green onions: optional garnish
Teriyaki Sauce
- Sake: normal or cooking sake both work so use what's available. Or substitute with dry sherry wine or rice vinegar.
- Mirin: a popular sweet rice cooking wine used in Japanese cuisine. It’s sweeter than cooking sake and has a very low alcoholic taste. You can find this at most Asian or Japanese grocers. For a non-alcoholic version: substitute with non-alcoholic mirin or 4 tablespoon cold water + 3 drops of rice vinegar + ⅛ teaspoon white sugar.
- Regular soy sauce: or substitute with low sodium soy sauce or light soy sauce. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce of your choice.
- Honey: or substitute with maple syrup, white granulated sugar, or cane sugar.
- Cornstarch: to thicken the sauce. Or substitute with potato starch.
- Garlic
- Ginger: or substitute with ¼ teaspoon ginger powder.
Note: Most Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
Expert Tips
- Fully dissolve the honey in the teriyaki sauce with a whisk, so it's evenly distributed.
- Pat dry the tofu block to remove as much excess moisture as possible for the most crispiest tofu.
- Evenly coat the tofu in cornstarch by dredging each piece into the starch. Do not just dump the cornstarch over all the tofu cubes and mix or it won't evenly coat.
- Patiently fry the tofu until golden brown, this will take about 20 minutes on medium heat.
- Simmer the sauce until thickened before adding in the fried tofu or the tofu can become soggy.
Instructions
Below are step-by-step instructions on how to make teriyaki tofu:
- In a small bowl, combine teriyaki sauce ingredients as listed and mix well until the honey fully dissolves.
- Strain the tofu block of the liquids in the packaging. Pat dry the tofu with clean paper towel to remove as much excess moisture. Slice the block of tofu into small equal sized cubes (about 1-inch cubes).
- Spread cornstarch on a large plate or baking sheet. Evenly coat tofu cubes in cornstarch in batches using clean hands (do not simply dump the cornstarch over all the tofu and mix or they won't coat properly). Transfer coated tofu into a large bowl.
- Season coated tofu with garlic powder and onion powder by gently mixing with hands.
- Heat vegetable oil in a large non-stick pan on medium heat. Pan fry tofu in a single layer for 20 minutes in total until golden brown, flipping over halfway. Do not constantly move the tofu or it won't become crispy. Remove and set aside.
- Reduce to medium-low heat. Pour in sauce and simmer to thicken. Once thick add in the fried tofu and gently toss to combine.
- Remove and transfer tofu with sauce onto a large serving plate. Garnish with green onions and sesame seeds and enjoy!
Storage
- Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes until hot or reheat in a pan on medium heat.
- Freezer friendly? I don't recommend freezing teriyaki tofu because the freezer will change the texture of the tofu.
Pairing Suggestions
Tofu teriyaki serves well with:
- steamed white rice, brown rice or cauliflower rice
- starters like miso soup, Japanese crab corn salad or salad with Japanese ginger salad dressing or Korokke
- seafood dishes like shrimp tempura, panko shrimp or ebi mayo
- protein dishes like ramen eggs, chicken katsu or tonkatsu, Karaage, Teriyaki Chicken, or Ginger Miso Salmon.
- rice dishes like Oyakodon, Omurice, Pork Katsu Onigirazu or Katsudon
- other noodle dishes like Yaki Udon, Creamy Mushroom Udon, or Udon Carbonara
FAQ
Teriyaki tofu can be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave or in a pan on the stovetop on medium heat.
The tofu can be air fried by following these instructions:
1. After coating the tofu in cornstarch, lightly spray your air fryer basket with vegetable oil.
2. Place coated tofu into the basket in a single layer - do not overlap (you may need to air fry in batches). Lightly spray the tofu with vegetable oil.
3. Air fry at 400°F for 10 minutes. At the 5-minute mark, flip the tofu over and continue air frying for another 5 minutes.
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📖 Recipe
Quick & Easy Teriyaki Tofu
Ingredients
- 12.35 oz extra firm tofu or firm tofu but be gentle
- 6 tablespoon cornstarch or potato starch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3-4 tablespoon vegetable oil or any neutral tasting oil
- 1 teaspoon sesame seeds optional garnish
- 1 green onion finely chopped, optional garnish
Teriyaki Sauce
- ¼ cup sake or dry sherry wine or rice vinegar
- ¼ cup mirin
- 3 tablespoon regular soy sauce
- 1 tablespoon honey or maple syrup
- 1 tablespoon cornstarch or potato starch
- 2 cloves garlic minced
- 1 teaspoon ginger grated
Instructions
- In a small bowl, combine teriyaki sauce ingredients as listed and mix well until the honey fully dissolves.
- Strain the tofu block of the liquids in the packaging. Pat dry the tofu with clean paper towel to remove as much excess moisture. Slice the block of tofu into small equal sized cubes (about 1-inch cubes).
- Spread cornstarch on a large plate or baking sheet. Evenly coat tofu cubes in cornstarch in batches using clean hands (do not simply dump the cornstarch over all the tofu and mix or they won't coat properly). Transfer coated tofu into a large bowl.
- Season coated tofu with garlic powder and onion powder by gently mixing with hands.
- Heat vegetable oil in a large non-stick pan on medium heat. Pan fry tofu in a single layer for 20 minutes in total until golden brown, flipping over halfway. Do not constantly move the tofu or it won't become crispy. Remove and set aside.
- Reduce to medium-low heat. Pour in sauce and simmer to thicken. Once thick add in the fried tofu and gently toss to combine.
- Remove and transfer tofu with sauce onto a large serving plate. Garnish with green onions and sesame seeds and enjoy!
Tereza
Possibly the best tofu I've ever prepared. I don't have mirin and sake, so I used white wine instead of sake and ommited mirin. It turned out perfectly, so addictive!
Christie Lai
Thank you so much for making my recipe and for this kind review! So glad it worked out with those substitutes 🙂
Jd
Teriyaki tofu will be very good for me
Stephanie
Absolutely delicious! Made this tonight for the 1st time. Fabulous! This will definitely be on my weekly rotation! Got my hibachi style tofu fix! Yum!
christieathome
Thank you so much for making my tofu recipe, Stephanie! So glad to hear it'll be on the weekly rotation 🙂
Jeremy
Excellent. I liked that the sauce is sweet and light but not too sweet. A big hit in my house. I added broccoli to mine.
christieathome
Thanks so much for making my recipe, Jeremy! Very happy to hear that it's a big hit in your house. The broccoli addition sounds fantastic!
Erika
Thank you, it was so good! Even my husband who dislikes tofu said "it's delicious!" I increased the sauce ratio and added red bell pepper, blanched broccoli, and sauteed mushrooms. Served with brown rice it was a complete yummy meal 🙂
christieathome
Awesome! Thanks for making my recipe, Erika! Glad your husband also enjoyed it!
Dan
Really good. Added sautéed asparagus from our garden. I like the simplicity of of the recipes.
christieathome
Thanks for making my recipe, Dan! Glad you enjoyed it! Less is more 🙂
Dan
Excellent
christieathome
Thank you kindly, Dan!
Jenna
This came together super quickly and my daughters and I were fighting over the leftovers. We will definitely be making this again.
christieathome
Haha! Thank you so much for making my recipe and so glad you and your daughter enjoyed the dish 🙂 Have a lovely day Jenna!
Tasia ~ two sugar bugs
This sticky sauce looks so perfect for tofu! I can't wait to try it!
Katherine | Love In My Oven
I'm always looking for new ways to cook up tofu. Teriyaki is a favorite flavor of ours and I know I could even convince the kids to eat this one! 🙂
Katherine | Love In My Oven
I just picked up some tofu and this would be a perfect use for it! It looks so crispy and delicious, and that sticky sauce is perfection!
Heidi | The Frugal Girls
Your homemade Teriyaki sauce is dynamite... and I Iove how quickly this yummy dinner comes together. This is one amazing no-guilt pleasure!
thehintofrosemary
This is a perfect alternative to chicken teriyaki! I love cooking with tofu in Asian recipes!