Teriyaki Tofu

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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!

Prep Time10

Cook Time15

Pressing Time30

Total Time55

Course: Main Dish, Vegetarian

Cuisine: Asian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: Rachel Gurk

Ingredients

For Teriyaki Sauce

¼ cup less sodium soy sauce
3 tablespoons packed brown sugar
2 tablespoons rice vinegar
2 tablespoons water
1 teaspoon grated fresh ginger root (see note)
2 cloves garlic, minced
2 teaspoons cornstarch

For Tofu

1 block (14 to 16 ounces) extra-firm tofu
1 tablespoon less sodium soy sauce
2 tablespoons cornstarch
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
1 tablespoon olive oil

For Serving (optional)

cooked rice, quinoa, or noodles
steamed broccoli
sesame seeds
sliced green onions

Instructions

Remove tofu from packaging, and drain. Wrap the block in a clean kitchen towel or paper towels and place a heavy skillet or plate on top (or use a tofu press). Press for 30 minutes to remove excess moisture. This step helps the tofu get golden and crispy when cooked.
1 block (14 to 16 ounces) extra-firm tofu
Meanwhile, in a small bowl or measuring cup, prep the sauce ingredients: Whisk together ¼ cup soy sauce, brown sugar, rice vinegar, water, ginger, garlic, and cornstarch until smooth. Set aside.
¼ cup less sodium soy sauce, 3 tablespoons packed brown sugar, 2 tablespoons rice vinegar, 2 tablespoons water, 1 teaspoon grated fresh ginger root, 2 cloves garlic, minced, 2 teaspoons cornstarch
Cut the pressed tofu into bite-sized cubes, about ¾ inch. Pat dry again with paper towels.
Place tofu in a medium bowl and toss with 1 tablespoon soy sauce to season.
1 tablespoon less sodium soy sauce
In a small bowl, mix cornstarch, salt, and pepper. Sprinkle the cornstarch mixture over the tofu and toss. The cubes will look sticky but that's okay.
2 tablespoons cornstarch, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
Heat olive oil in a large nonstick or well-seasoned cast iron skillet over medium-high heat. When the pan is hot, add tofu in a single layer and cook undisturbed for 3 to 4 minutes to develop a golden crust. Flip and continue cooking each side until golden and crisp, 5 to 6 minutes.
1 tablespoon olive oil
When the tofu is crispy, reduce heat to medium-low, stir the sauce one more time (the cornstarch tends to settle on the bottom), and then carefully pour the sauce into the skillet with the tofu. Stir gently to coat.
Simmer for 1 to 2 minutes, stirring occasionally, until the sauce thickens and becomes glossy.
Serve hot, garnished with sliced green onions or sesame seeds, if desired.

Video

Notes

Ginger: For the best flavor, I highly recommend using fresh ginger root, not ground ginger. It's usually found in the produce section and is inexpensive. Use a vegetable peeler to remove the outer layer, and grate it with a microplane or something similar. You can finely mince it if you prefer.
Sauce: It will seem like there is extra sauce but it’s the perfect amount when served with rice, noodles, or stir-fried vegetables. If you like spicy sauces, add a pinch or two of red pepper flakes.
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.
Storage: Leftover tofu can be refrigerated in a covered container for up to 4 days. Reheat gently in a skillet or the microwave.

Nutrition

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