Sticky-sweet-savory teriyaki tofu is a 1-pan dinner that is so simple to make in just half an hour! Serve with rice, quinoa, or with crunchy veggies in tacos or wraps. (nut-free with gluten-free and soy-free options)

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Yield: 4
  • Category: dinner, Main, Main Course
  • Cuisine: Asian, Japanese

Ingredients

For the Tofu

  • 15 ounces firm or extra-firm tofu (pressed for at least 15 minutes and torn into 3/4” organic shapes)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons cornstarch
  • 2 teaspoons oil

For the Teriyaki Sauce

  • 1 tablespoon garlic paste (or minced garlic)
  • 2 teaspoons minced fresh ginger
  • 3 tablespoons soy sauce (or tamari)
  • 3 tablespoons maple syrup
  • 1 tablespoon brown sugar
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon molasses
  • 1/2 teaspoon pepper flakes
  • 1 teaspoon cornstarch (mixed with 2 tablespoons water)
  • 2 teaspoons sesame seeds
  • 3 green onions (chopped into 1” pieces)

For Garnish

  • more sesame seeds
  • chopped green onion

Method

  1. Press the tofu if you haven’t already, then tear it into organic shapes or 3/4” pieces. Add the tofu to a bowl and toss with the soy sauce to coat. In a small bowl, mix together the garlic powder, black pepper, and cornstarch. Sprinkle the mixture over the tofu and toss well to coat.
  2. Heat a large skillet over medium-high heat and add the 2 teaspoons of oil. Once the oil is hot, add the tofu to the skillet and spread it out evenly. Cook for 2 to 3 minutes, then flip and cook another 2 to 3 minutes. Flip the tofu a few more times to crisp most of the edges, then remove from the pan and set aside. This takes about 10 to 15 minutes.
  3. Alternatively, you can bake the tofu: Toss the tofu with the oil, spread it on a parchment-lined baking sheet, and bake at 400°F (205° C) for 15 to 20 minutes. Or air fry 12-15 mins at 370 F
  4. To make the sauce, add the ginger, garlic, soy sauce, maple syrup, brown sugar, vinegar, molasses, and pepper flakes to the skillet. Bring to a boil, then add the cornstarch slurry, sesame seeds, and green onions. Mix well and bring back to a boil. Simmer for another 2 minutes or so to thicken the sauce. Add in the crisped up tofu, toss well, then switch off the heat. Garnish with more sesame seeds and green onion, and serve over rice, quinoa, lettuce wraps, or however you like.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.