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(Last Updated On: May 3, 2023)
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This homemade teriyaki tofu recipe is so flavorful, delicious and easy-to-make.
It’s baked to a golden brown crispiness and tossed in a sticky homemade teriyaki sauce!
There’s simply nothing better than freshly baked teriyaki tofu over a bed of rice.
It’s the best comfort food ever and I’m so excited to share it with you!
Teriyaki is a super flavorful glaze with a subtle sweetness and complementary flavors of sesame, soy sauce, rice vinegar, ginger and garlic.
I love using brown sugar for this recipe because it adds that deep richness and pairs great with the savory flavors.
I also love adding broccoli to this dish, but it’s perfectly delicious on its own as well, preferably with some sesame seeds and green onions on top over a bed of rice!
Sticky Homemade Teriyaki Sauce Recipe
This classic food used to be one of my favorite take out meals – the strong delicious flavors are all I wanted after a long day!
Now I am pleased to share this recipe that is so easy I’d rather make it at home, it’s cheaper and tastes even better when you make it yourself.
You only need a few ingredients and it’s really ready in no time.
It’s high-protein and low-fat with all the comforting flavors you want!
How to Make Teriyaki Tofu
Preparing the Teriyaki Sauce and Tofu
When you’re ready to make this yummy recipe, start by pressing your tofu with a tofu press (if you don’t have one you can wrap the block in a towel and place something somewhat heavy on top, though I do recommend the press for ease), then preheat your oven to 400 degrees F.
Once most of the moisture is removed, cube the tofu and mix together the other ingredients. Then toss the tofu in them evenly and assemble on a baking tray covered with parchment paper, being careful the tofu cubes do not touch.
Bake for 25-30 minutes, flipping half way through, until they are nicely browned and crispy!
To make your teriyaki sauce, add all the ingredients except the cornstarch mixture to a pan over medium heat and bring to a simmer, cook for 5 minutes stirring often.
Mix together cornstarch and water in a small bowl until cornstarch is dissolved. Slowly pour in while whisking constantly until combined.
Return pan to heat and cook for 2 more minutes until thickened, whisking constantly.
Tossing and Serving the Tofu
Add 1/2 of your homemade teriyaki sauce to your baked tofu cubes and gently mix to evenly coat.
That’s it!
Serve over rice with sesame seeds, green onion and a drizzle more of the sauce!
I do recommend enjoying this dish immediately though, it will not be crispy the next day or if you wait too long to dig in!
Vegetarian Teriyaki Tofu from Scratch
This teriyaki tofu recipe is one of the most comforting dishes you can make.
You’ll be surprised at how flavorful and delicious it is with so few ingredients and such little effort!
It’s simple enough to whip up on a week night while still having that tasty homemade feel.
This recipe is:
Quick
Easy
Delicious
Vegan
Vegetarian
Homemade
Healthy
High Protein
Check out these other easy vegan meals:
Vegan Crispy Korean BBQ Tofu
Orange Tofu Recipe
Thai Peanut Ramen Noodles
Tofu Veggie Buddha Bowls
Vegan Yellow Curry
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Yield: 2 Servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This vegan teriyaki tofu recipe is so simple and delicious! With a homemade teriyaki sauce that is so flavorful with a subtle sweet sesame-ginger taste!
Press* and cube your tofu, then preheat your oven to 400 degrees.
Mix together tofu ingredients and gently toss cubes in and coat evenly.
Assemble on a baking tray covered in parchment paper so none are touching, then bake for 25-30 minutes, flipping halfway through, until browned.
For the sauce, add soy sauce, brown sugar, rice vinegar, sesame oil, ginger and garlic powder** to a pan. Bring to a simmer and cook for 5 minutes, stirring often, then remove from heat.
Mix together cornstarch and water in a small bowl until cornstarch is dissolved. Slowly pour in while whisking constantly until combined. Return pan to heat and cook for 2 more minutes until thickened, whisking constantly.
Pour half of the sauce onto the tofu and mix to coat.
Serve tofu over rice with sesame seeds, green onion and extra sauce drizzled on top. Enjoy!
Notes
*Press your tofu with a tofu press or by wrapping the block in a towel and placing something somewhat heavy - heavy enough to drain the liquid out of the tofu but not so heavy it squishes the block.
**If you'd like to use fresh, use 1 tsp fresh minced ginger and 1 clove garlic and before step 4, add to the pan with the sesame oil and cook over medium heat for 3 minutes. Remove from heat and then follow step 4.
Seal the bag and leave it in the fridge for at least 30 minutes or up to 4 hours. Tip: Gently massage the tofu in the bag at least once to ensure each tofu cube is well coated and has a chance to soak up those amazing flavors.
Then season with turmeric, black pepper, garlic powder, black salt (for an “eggy” flavor, or use sea salt or Tamari instead), and add in your favorite cooked veggies. Add a little salad dressing, dijon, lemon juice, or whatever you'd typically make a marinade or sauce with.
Drain the firm or extra tofu from its package and pat it dry with paper towels to remove excess moisture. Tip: We don't find it necessary to press tofu, but if you like, you can do so.
A light coating of cornstarch will absorb even more moisture from the tofu's surface and contribute to a distinct coating. Sprinkle over the starch (potato starch, tapioca starch, and arrowroot all work too) a little bit at a time and toss the tofu, pressing gently so the starch adheres.
In a mixing bowl or measuring cup with a spout, whisk together the marinade: soy sauce, maple syrup, rice vinegar, olive oil, sesame oil, garlic powder, smoked paprika, ginger, and Sriracha. Drizzle over the tofu. If any pieces look bare, turn them over in the marinade a few times so all of the sides are coated.
In this recipe I introduced a well balanced Asian sauce that is savory, a little spicy, and full of aroma. It takes no time to put together. Once the tofu is marinated, I use a cornstarch coating with some cumin powder in it.
What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.
Low calorie density: Tofu is a low calorie food, with around 70-90 calories per 100 grams, making it a good option for those who are trying to lose weight. This is because foods with low calorie density help you feel full with fewer calories, which can help you consume fewer total calories throughout the day.
Plain tofu has no specific flavor and is honestly, quite bland. This might be why people tend to hate it but the fact that it's bland is exactly why we should LOVE it. The texture of tofu is more important than the taste- all the different types of tofu have different textures.
It may seem counterintuitive to add water to something you're trying to dry out, but boiling water will actually cause the tofu to squeeze out more moisture, bringing it to the surface and making it easier to blot off, while the salt gently seasons the slices.
Here's the thing: even though tofu might be labeled firm or extra-firm, it contains a lot of water. This excess water can cause the tofu to crumble when you cook it, and it will also have a hard time crisping up. But when you press tofu, you remove the excess moisture.
Depending on the amount of moisture in the tofu, the oil can form a layer around the tofu, preventing it from absorbing flavours. For example, when grilling tofu, brush with oil only after it has been marinated. Due to its high water content, tofu takes up little oil during preparation.
Heat oil in a large skillet over medium-high heat until hot. One piece at a time, dip the tofu into the cornstarch to coat both sides, then into the beaten egg. Immediately transfer to the skillet for pan frying. Cook until both sides turn golden brown.
Your tofu needs to soak for about 15 minutes. Put your timer on and go put your feet up. This salt water soak may seem counterintuitive but it actually helps draw the moisture out of the tofu. After the tofu's done soaking, drain off the salt water and pat the tofu dry with a tea towel.
If you want the flavor to get all the way inside, you have to get heat involved somehow, whether that's in the form of a dip in boiling salty water, or by pan-frying, baking, or my new favorite pre-marinade technique: Air-frying. Cold, raw tofu rejects marinades because of its high water content and low porosity.
The leftover cooked or uncooked tofu can be stored in an airtight container in the fridge for 3 to 4 days. Can you freeze the tofu in the marinade? Absolutely! Add the tofu cubes and marinade to a large ziplock bag, seal it closed, and freeze for up to 6 months.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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