Recipe Overview

Why you’ll love it: Teriyaki tofu is crispy on the outside, tender on the inside, and coated in a sticky homemade teriyaki sauce that has the right balance of sweet and savory flavor. This easy skillet tofu will even win over tofu skeptics!

How long it takes: 25 minutes, plus 30 minutes to press the tofu
Equipment you’ll need: medium and small bowls, large skillet
Servings: 3 to 4

A plate with glazed teriyaki tofu cubes topped with sesame seeds and chopped green onions, served with steamed broccoli and white rice.

Tofu, But Actually Good

Tofu can be great…but it can also be really disappointing: too soft, no texture, no flavor, kind of just there.

This recipe has none of those problems.

A lot of restaurants deliver crispy tofu by deep frying it, but pressing the tofu and coating it lightly in cornstarch creates similar golden, crispy edges. The homemade teriyaki sauce is glossy, balanced, and just the right amount of sweet and savory.

This is the version I come back to when I want something plant-based that still feels like a real dinner that I look forward to eating.

What makes mine special:

Better than takeout: By the time you get takeout home and unpacked, the texture is always a disappointment even if the flavor is still good. This tofu is always fresh and crispy, and with less oil than takeout, too!
The BEST homemade teriyaki sauce: Like my Instant Pot teriyaki chicken and teriyaki salmon, this recipe uses homemade teriyaki sauce for superior flavor without excess sodium, corn syrup and unnecessary fillers. (Also, this recipe makes the perfect amount of sauce for coating the tofu and the rice or stir-fried veggies you serve it with!)
Versatile: Serve this teriyaki tofu over rice, noodles, or grains, or pair it with vegetables to make it a meal. It’s perfect in a bowl meal, too. (If you like bowl meals, be sure to try my Buffalo tofu bowl, too!)

Ingredient Notes

For the tofu: You’ll need extra-firm tofu because it holds its shape better than other varieties. Less-sodium soy sauce adds flavor, cornstarch creates a crispy exterior, salt and black pepper season the tofu, and it’s pan-fried in olive oil.
For the teriyaki sauce: The homemade sauce consists of soy sauce, brown sugar, rice vinegar, water, fresh ginger, and garlic, with cornstarch added to thicken it.
To serve: You can serve the tofu and sauce with whatever you like. We like it with steamed jasmine rice, broccoli, and sliced green onions to garnish.

Tofu Press

If you cook tofu often, I highly recommend buying a tofu press. It eliminates the waste and fuss of pressing tofu with paper towels and a heavy pan, and the press does a better job at getting the moisture out, too. It’s really the way to go!

Buy on Amazon

How to Make Teriyaki Tofu

Press the tofu. If you don’t have a tofu press, remove the tofu from the packaging, and wrap it in a kitchen towel or a few paper towels. Set a heavy skillet on top and press for 30 minutes. This is important! Removing the excess moisture improves the texture of the tofu and helps it gets more crispy when cooked. Extra-firm tofu has much of the liquid already pressed out when you buy it but it’s surprising how much more is squeezed out. When you’re done pressing it, blot any extra moisture with a paper towel.

A block of tofu on a white plate surrounded by small bowls of soy sauce, cornstarch, ground pepper, olive oil, and salt.

A hand with red nail polish presses a paper towel onto cubes of tofu on a white surface.

Make the teriyaki sauce. Before you begin frying the tofu, prep the sauce so it’s ready to go when you need it. Mince or press the garlic cloves and grate the ginger root. Whisk all of the the sauce ingredients in a small bowl. Set it aside for now.

Seven small bowls containing minced garlic, minced ginger, water, rice vinegar, corn starch, soy sauce, and brown sugar arranged on a white surface.

A white measuring cup contains a chopped garlic and soy sauce mixture on a light textured surface.

Season the tofu. Cut the tofu into evenly-sized cubes and pat them dry. Toss them with the soy sauce in a bowl.

Add the cornstarch coating. Mix the cornstarch, salt, and pepper in another small bowl. Add it to the tofu and toss to coat. It will look pretty sticky but that’s okay.

A clear glass bowl containing several cubes of plain tofu on a light-colored surface.

A glass bowl containing a mixture of cornstarch and a small amount of ground black pepper.

Cook. Heat the olive oil in a large skillet (I usually use a nonstick skillet) over medium-high heat; add the tofu and cook undisturbed for 3 to 4 minutes. This helps it crisp up and it will release better when you turn it. It should look golden brown before you flip it (sneak a peek and check!). Flip the tofu and cook on all sides, stirring, until golden and crisp.

Cubed tofu pieces seasoned with pepper and scattered on a light-colored surface with a drizzle of oil.

Golden brown cubes of seasoned and pan-fried tofu arranged in a pan.

Finish. Reduce the heat to medium-low; whisk the sauce again, then pour it into the pan. Stir the tofu and sauce together to coat all of the cubes evenly, then simmer for a minute or two, or until the sauce is clear and bubbly, and slightly thicker.

Serve. Plate your teriyaki tofu with noodles, rice, noodles, or stir fried veggies; spoon the extra sauce on top. Add green onions and sesame seeds, if desired.

A plate with rice, broccoli, and teriyaki-glazed tofu cubes, with a hand holding a fork. Bowls of rice, pepper, green onions, and sesame seeds surround the plate.

Recipe Variations

Give it a spicy kick. Add a pinch or two of red pepper flakes to the teriyaki sauce.
Add pineapple. Stir pineapple chunks or tidbits in with the tofu when adding the sauce for a little more sweetness.
Make it a stir fry. Remove the tofu from the pan once it’s crispy but before you add the sauce. Add a drizzle of oil to the pan, then bell peppers, snap peas, or broccoli. Cook, then add the tofu back to the pan along with the sauce; cook until the sauce is clear and bubbling.

Serving Suggestions

Rice or other grains: Instant Pot jasmine rice is fragrant and delicious, or make Instant Pot brown rice for a little extra nutrition. Instant Pot quinoa is also great for soaking up sauces and it adds more plant protein to your dinner.
Veggies: Steamed broccoli is always good with teriyaki sauce, or serve your tofu with a side of crisp air fryer asparagus. A mixture of stir fried veggies is perfect, too.

Storage & Reheating

Refrigerate: Store leftover teriyaki tofu in an airtight container for up to 4 days. (It won’t be as crispy after storing, but it will still be delicious!) I don’t recommend freezing this recipe, as the texture of tofu changes in the freezer.

Reheat: Warm gently in a skillet over medium-low heat or in the microwave until warmed through.