This Teriyaki Tofu has a crispy exterior with a creamy, tender interior. It is outrageously delicious and is ready in about 30 minutes. Plus, the homemade teriyaki sauce is better than takeout. No need to press the tofu!
Looking for more tofu recipes? Try the air fryer firecracker tofu or tofu tikka masala recipe next!
A Quick Look at the Recipe
✅ Recipe Name: Teriyaki Tofu
🕒 Ready In: ~40 minutes
👪 Serves: 4 servings
🧑🍳 Main Ingredients: Extra firm tofu, soy sauce, cornstarch, mirin, garlic and sugar
📖 Dietary Info: High protein, vegetarian with gluten-free option
📌 Difficulty: Quick and easy recipe
Why you’ll love this teriyaki tofu recipe?
If you're trying to eat more tofu but aren't sure where to start, this is the recipe I'd recommend. It's simple, packed with flavor, and tastes like something you'd order from your favorite takeout spot.
The tofu gets beautifully crispy on the outside while staying soft and creamy in the middle, and the homemade teriyaki sauce coats every bite. Honestly, it's the kind of recipe you'll find yourself craving again a few days later.
I love serving it over a bowl of fluffy white or brown rice with some broccoli on the side for an easy weeknight dinner. And the best part? There's no tofu pressing required, and the teriyaki sauce comes together with just a few ingredients. Once you make it from scratch, it's hard to go back to the bottled version. I also used it to make the teriyaki chicken made in air fryer.
- maria doss
Jump to:
Ingredients
Scroll down to the recipe card below for full information on ingredients and amounts.
- Tofu: Use one 16-ounce block labeled "firm" to "extra firm" in this teriyaki tofu stir fry recipe. It holds its shape during high-heat cooking.
- Cornstarch: Seals and makes the exterior crisp and crusty.
- Oil: Any neutral oil like vegetable or corn oil.
- Garlic: Fresh is always best, but if you're in a pinch, you can sub in 1 teaspoon each of garlic powder in the teriyaki tofu without pressing.
Teriyaki sauce ingredients
- Soy sauce – I prefer to use Kikkoman, which is a well-known Japanese soy brand and excellent for all Asian stir fry recipes. Don't use “dark soy sauce” or “sweet soy sauce”.
- Mirin – It is a Japanese rice-based cooking wine with a lower alcohol content than sake. It is usually syrupy and golden colored with a deep flavor. You should be able to find a bottle in the Asian section of your supermarket or on Amazon. Our favorite to use is "Kikko Manjo Aji Mirin".
- Sugar - It's essential for the characteristic sweetness.
How to make teriyaki tofu without pressing?
You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.
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Tips for Success
- Make it Gluten-Free - Use gluten-free tamari instead of soy sauce.
- Use non-stick pan - It is essential so that the triangles don't stick to the pan.
- Tofu sticks to the pan - Often times it sticks in your pan if you’re trying to flip it too early or the heat is too low.
- Use Firm or Extra-Firm Tofu.
- If your sauce reduces very thick, then stir in a splash of hot water to loosen it up.
More Asian take out recipe ideas
Teriyaki Tofu
Ingredients
- 1 block extra firm tofu 14-ounce package
- ¼ cup + 2 tablespoons cornstarch
- ⅛ teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons vegetable oil
- 3 garlic cloves minced
- ¼ cup + 2 tablespoons soy sauce
- ¼ cup + 2 tablespoons sugar white
- ¼ cup mirin
- chopped scallions to garnish (optional)
- toasted white sesame seeds to garnish (optional)
Instructions
- Pat the tofu dry on all sides with paper towels to remove as much moisture as possible. Cut it into ½- to ¾-inch cubes or triangles.Arrange the tofu pieces in a single layer on a paper towel-lined plate, then gently press the tops with additional paper towels to absorb any remaining moisture. The drier the tofu, the crispier it will become when cooked.
- In a medium bowl, whisk together the cornstarch, salt, and pepper. Working with a few pieces at a time, gently toss the tofu until all sides are evenly coated. Arrange the coated tofu in a single layer on a plate, making sure the pieces aren't touching too much so the coating stays intact.
- Heat the oil in a large non-stick skillet over medium-high heat. Once the oil is hot, arrange the tofu in a single layer and cook undisturbed until the bottoms are golden brown and crisp. Carefully flip the pieces and cook until the other side is golden as well, then transfer the tofu to a plate. 👉 If your pan is on the smaller side, cook the tofu in batches to avoid overcrowding and ensure it crisps up properly.
- Remove the pan from the heat and carefully wipe out most of the oil with paper towels, leaving just a thin coating behind. Return the pan to medium heat, add the chopped garlic, and cook for 30–60 seconds, stirring frequently, until fragrant and just beginning to turn golden.
- Add the soy sauce, sugar, and mirin to the pan and bring the mixture to a gentle simmer. Cook, stirring occasionally, until the sauce thickens, but remains syrupy. Add the tofu and gently toss until every piece is coated in the sauce. Remove the pan from the heat, then sprinkle with chopped scallions and sesame seeds. Serve over rice.
Notes
Nutrition
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
Frequently Asked Questions
Pan frying tofu is usually more authentic and quicker than baking, but baking works just as fine with less mess. However, it takes more than an hour, since the oven method works best if the tofu is pressed and then baked for about 30 minutes.
If baking in the oven, then begin by draining the excess water, wrap in paper towels, and place on a large plate with a lip. Place another heavy plate (adding a cast iron pan on top adds more weight and helps with the process) on top and leave for 30 minutes.
Cut the pressed block into triangles or 1-inch cubes, and toss in 2 tablespoons of cornstarch and an equal quantity of vegetable oil. Place in a single layer on a parchment-lined baking sheet. Bake in a pre-heated 400-degree oven for about 30 minutes, turning halfway through baking, until browned and crispy.
Use firm or extra firm block and press following the instructions above. Cut into 1-inch cubes and dip the cubes in cornstarch, making sure they are evenly coated on all sides.
Spray the air fryer insert with nonstick spray and add the cubes, making sure to not overcrowd the basket. Spray the tops with another coating of cooking spray, cook at 375°F for 15-18 minutes, turning half way through cooking. Allow them to cool for 3-4 minutes before you sauce them to maintain crispness in the teriyaki tofu.
Pressing the tofu compresses it and squeezes out extra moisture, making it firmer and drier, which gives a wonderfully crisp exterior when you cook it. The entire block is wrapped in paper towels or muslin cloth, placed on a plate, and then the weight is added on top and left aside for about 30 minutes. It also helps to get rid of the excess moisture.
More delicious tofu recipes
- Air fryer firecracker tofu is a quick and tasty 20-minute meal. The sweet and spicy firecracker sauce makes it extra delicious, and it’s super easy to make!
- This Thai red curry with tofu and veggies is bursting with bold flavor—and it’s way better than takeout! Ready in under 30 minutes, it’s the perfect quick and tasty dinner to serve with rice.
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Hi, I’m Maria! I share easy, flavor-packed dinners, high-protein meals, and irresistible baking ideas. If you’ve ever asked, “Don’t know what to cook tonight?” you’re in the right place. And yes—there’s plenty here for breakfast, snacks, and dessert too. More about maria ->
