Effortlessly kick your kitchen skills up a notch with this sweet and salty vegan main. It’s restaurant-level good!
As a plant-based eater, I’m always seeking new ways to serve veggie protein, and teriyaki tofu is one of the simplest ways to do that. My best friend is a carnivore, and even he admits that this recipe is stellar. In less than an hour, the whole kitchen smells like our favorite Asian restaurant, and we’ve got some scrumptious teriyaki tofu that goes great with rice, noodles, and more. For vegans and meat-eaters alike, what’s not to love?
I get it—tofu can be intimidating, especially if you haven’t tried it before. But trust me, when it’s drenched in this thick and rich sauce, you’ll hardly notice that it’s plant-based. Tender tofu cubes are tossed in a classically tasty combo of soy sauce, brown sugar, rice vinegar, and sesame oil, then cooked to golden brown perfection. Each bite practically melts in the mouth! With such vibrant flavors and an easy five-step cooking process, teriyaki tofu might just blow your mind.
Is Teriyaki Tofu Healthy?
While tofu is rich in protein and fiber, teriyaki tofu is not suitable for those who follow sugar-free or soy-free diets. This recipe calls for low-sodium soy sauce, which is good if you’re concerned about a high salt intake. To make a gluten-free version, make sure the soy sauce is also gluten-free, or use tamari instead.
The Terrific Invention Of Tofu
If you eat a vegetarian or vegan diet, but you haven’t tried tofu yet, you’re missing out! Also known as “bean curd,” tofu is believed to have come from China thousands of years ago. According to popular legend, Prince Liu An of the Han dynasty created tofu by accident while experimenting with soybeans. Regardless of how true this story is, today, tofu has become a widely used ingredient all around the world.
The fluffy block of plant protein is made by coagulating soy milk and pressing the curds into blocks. The final product is tender, much like meat, but even better at soaking up sauces and seasonings. For this reason, I actually prefer tofu because, although it starts off bland, you can infuse it with almost any flavor—salty, umami, spicy, or even sweet. For veggie-based eaters who need more protein, it’s a dream come true.
FAQs & Tips
How Do I Store Leftovers?
Once cooled, teriyaki tofu can be refrigerated in an airtight container for up to 4 days. For longer storage, transfer it to a freezer-safe container and freeze for up to 2 months. Make sure to thaw it in the fridge overnight before reheating. Then, you can either warm it up in the microwave for 1-2 minutes, stirring occasionally, or on the stove at medium heat.
Can I Prep This Ahead?
To prepare teriyaki tofu the night before, simply make the sauce and refrigerate it in an airtight container. Separately, prepare the tofu by cutting it into cubes and drying it on paper towels. Afterward, transfer it to its own container where it can be refrigerated for no more than 24 hours. This will lead to crispier tofu and less time preparing the recipe the next day.
What Is Teriyaki Sauce Made Of?
Traditional teriyaki sauce is made with soy sauce, sugar, rice vinegar, sesame oil, and additional seasonings like garlic and ginger. This version specifically calls for low-sodium soy sauce, garlic, ginger, brown sugar, rice vinegar, and toasted sesame oil. All of this together creates the dark, rich, umami sauce we all know and love.
Serving Suggestions
If you’d like to keep it simple, top your teriyaki tofu with chopped green onions and sesame seeds. Then serve it on a bed of Basmati Rice or Vegan Fried Rice. A bowl of this goes scrumptiously with sides like Vegan Sushi, Asian Cabbage Salad (vegetarian, not vegan), or Sweet Potato Sushi.
Otherwise, you can take a page out of my best friend’s cookbook. The way he and I typically serve teriyaki tofu is with Cabbage and Noodles (vegetarian, not vegan), plus Asian-Inspired Roasted Broccoli. Pick your favorite Asian dishes and go to town!
Ingredients
- 1 14-ounce block extra-firm tofu pressed and cut into 1-inch cubes
- 1 tablespoon high-heat oil such as avocado or canola oil
- 2 tablespoons low-sodium soy sauce for marinating
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 2 teaspoons cornstarch
- 1/4 cup low-sodium soy sauce for sauce
- 1/3 cup water for sauce
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons toasted sesame oil
- 2 teaspoons cornstarch mixed with 1 tablespoon water slurry
- 1 tablespoon sesame seeds for garnish
- 2 green onions chopped (for garnish)
Instructions
- Place the cubed tofu in a bowl. Add 1 tablespoon oil, 2 tablespoons soy sauce, the garlic powder, ground ginger, and 2 teaspoons cornstarch. Toss gently to coat evenly.
- Heat a non-stick skillet over medium-high heat. Cook the tofu in a single layer for 5-8 minutes, turning occasionally until golden and crisp.
- Meanwhile, in a small saucepan over medium heat, combine 1/4 cup soy sauce, 1/3 cup water, the brown sugar, rice vinegar, and toasted sesame oil. Bring to a simmer, then stir in the cornstarch slurry. Continue stirring until the sauce thickens slightly, about 2 to 3 minutes.
- Lower the skillet heat and add the thickened sauce. Toss the tofu gently to coat and heat for an additional 2 minutes.
- Transfer the tofu to a serving dish. Sprinkle with sesame seeds and chopped green onions. Serve warm over rice or alongside steamed veggies if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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