Homemade Vegan Teriyaki Tofu Recipe
The best teriyaki tofu recipe you'll see on the internet today. This teriyaki tofu recipe is meant to be simple to follow but the result is mind blowing.
Equipment
- Non-stick skillet or wok
- Mixing bowls
- Tongs or spatula
- Measuring spoons and cups
- Whisk
Ingredients
For the tofu:
- 14 oz 400 g extra-firm tofu pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp soy sauce or tamari for gluten-free
- 1 tbsp sesame oil or olive oil
For the teriyaki sauce:
- 1/4 cup low-sodium soy sauce or tamari
- 3 tbsp maple syrup or agave nectar
- 2 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 garlic cloves minced
- 1 tsp fresh ginger grated
- 1 tbsp cornstarch mixed with 2 tbsp water slurry
Optional toppings:
- Sliced green onions
- Toasted sesame seeds
- Steamed broccoli or edamame
- Cooked jasmine or brown rice
Instructions
Prepare the tofu:
- Press the tofu for 10 to 15 minutes to remove excess moisture.
- Cut into 1-inch cubes and toss in a bowl with soy sauce and cornstarch until evenly coated.
Cook the tofu:
- Heat sesame oil in a large non-stick skillet over medium-high heat.
- Add tofu cubes and pan-fry for 3 to 4 minutes per side, until golden and crispy. Remove from the skillet and set aside.
Make the teriyaki sauce:
- In a small bowl, whisk together soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger.
- Pour the sauce into the skillet and bring to a simmer.
- Add the cornstarch slurry and stir continuously until the sauce thickens (about 2 minutes).
Combine and serve:
- Return the tofu to the skillet, tossing it in the sauce until fully coated and glossy.
- Serve warm over steamed rice with your favorite veggies.
- Garnish with green onions and sesame seeds.