Easy Teriyaki Tofu
This Teriyaki Tofu recipe offers a quick and simple dinner, providing a faster and healthier alternative to takeout. The tofu is tender and crisp, coated in a sticky, savory, and sweet homemade teriyaki sauce. It pairs perfectly over white rice with cooked broccoli, making for a satisfying and flavorful weeknight meal.
Instructions
- 1
Press the extra-firm tofu (14.5 ounce): Wrap the tofu in a clean tea towel, place a plate or pan on top, and weigh it down with heavy books or a cast iron pan. Press for at least 20 minutes to 1 hour.
- 2
Prepare the teriyaki sauce: In a medium bowl, combine the low sodium soy sauce (0.25 cup), water (0.25 cup), packed brown sugar (0.25 cup), seasoned rice vinegar (1 tablespoon), grated fresh ginger (2 teaspoons), and garlic, minced (3 cloves). Stir and set aside.
- 3
Rip the tofu into bite-sized pieces and transfer to a large bowl. Drizzle with low sodium soy sauce (1 tablespoon) and gently stir. Sprinkle with cornstarch (2 tablespoons) and stir again to coat the tofu, being careful not to crumble it.
- 4
Heat a large non-stick pan over medium-high heat. Add canola oil (2 tablespoons) to coat the pan.
- 5
Once the oil is hot, add the tofu in a single layer (in batches if needed). Cook until crispy and golden on all sides, flipping gently with a fork. Do not move the tofu for a few minutes after placing it to form a crust.
- 6
Once the tofu is golden, reduce heat to low. Stir the reserved teriyaki sauce and pour it into the pan with the tofu. Bring to a simmer and cook for 1-2 minutes.
- 7
In a small bowl, mix the cornstarch mixed with 1 tablespoon water (2 teaspoons), then add to the pan. Stir constantly until the sauce thickens.
- 8
Serve with [cooked rice] and [steamed or roasted broccoli]. Garnish with [sesame seeds, optional] and [chopped green onions, optional].
Nutrition Facts
Per portion
Macronutrients
Micronutrients
Reviews
Be the first to review this recipe!
Rate this recipe:
No reviews yet. Be the first to share your experience!
