Teriyaki Tofu

Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This teriyaki tofu is the kind of meal that punches way above its effort level. It gives you crispy, caramelized tofu with sticky, slightly sweet sauce that makes rice sing and your chopsticks do a little happy dance.

If you want another crunchy tofu flavor profile while you wait for this to cook, you might enjoy this twist on a honey garlic version like crispy honey garlic tofu. It is basically tofu doing a cosplay as a comfort food superstar. Ready? Let us get silly and seriously delicious.

Why This Recipe is Awesome

This recipe is idiot proof, even I did not mess it up. You get crisp edges, tender insides and a sauce that clings like a best friend. It uses pantry staples and zero complicated techniques. Fry, whisk, toss, eat. Repeat.

Also, it plays nice with rice, noodles, salads or even a sandwich. Want to impress someone without sweating? This is your friend. If you like a slightly different sweet-savory vibe, check out a similar crunchy take on tofu like another crispy honey garlic tofu idea for inspiration. The sauce here is balanced and forgiving, so you can tweak it and still win.

Ingredients You’ll Need

• 14 oz firm tofu, pressed and ready to party
• 1/4 cup soy sauce, salty goodness
• 1/4 cup brown sugar, for sticky sweetness
• 2 tablespoons rice vinegar, bright and tangy
• 1 tablespoon sesame oil, small but mighty
• 2 cloves garlic, minced, because duh
• 1 tablespoon ginger, minced, fresh if possible
• 1 tablespoon cornstarch, for thickening magic
• 2 tablespoons water, to make the slurry
• 2 green onions, chopped for garnish, adds crunch and color
• Sesame seeds for garnish, tiny confetti of awesome

Keep it simple. Pressing the tofu matters or you will get soggy cubes and nobody wants that. If you are lazy, squeeze with a towel for 10 minutes and call it a day.

Step-by-Step Instructions

1. Press the tofu to remove excess moisture and then cut it into cubes. Press at least 15 minutes or until mostly dry. Drier tofu equals crispier results.
2. In a bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger to make the teriyaki sauce. Whisk until the sugar mostly dissolves and it smells amazing.
3. In a skillet, heat some oil over medium-high heat and add the tofu cubes. Pan-fry until they are crispy on all sides, about 10-12 minutes. Turn gently so you do not break the cubes.
4. In a separate bowl, mix cornstarch and water to create a slurry, then add this to the teriyaki sauce. Stir so no lumps remain and the sauce is ready to thicken.
5. Pour the sauce over the crispy tofu in the skillet and stir to coat evenly. Make sure every cube gets a shiny coat of sauce.
6. Cook for a few more minutes until the sauce thickens. The sauce will become glossy and cling to the tofu.
7. Garnish with green onions and sesame seeds before serving. Serve over rice or noodles and enjoy immediately.

Common Mistakes to Avoid

• Skipping the press. Seriously, do not skip it. Wet tofu equals mushy disappointment.
• Adding the sauce too early. If your tofu is not crispy before you pour the sauce it will never crisp back up. Patience pays.
• Overcrowding the pan. Crowd the pan and you steam instead of fry. Fry smart.
• Not tasting as you go. The sauce may need a pinch more sugar or a splash more vinegar to balance. Taste like a chef, not a robot.
• Using soft tofu. This is a firm tofu party. Soft tofu shows up underdressed and leaves early.

Alternatives & Substitutions

• No soy sauce? Use tamari or coconut aminos for a gluten free swap. Both work great and keep the savory vibe.
• Prefer baked tofu? Toss cubes in oil and bake at 425 F until crispy before adding sauce. It will be less hands on but still tasty.
• Brown sugar missing? Use maple syrup or honey for a different sweetness profile. Expect a slightly different caramelization.
• Want more heat? Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce. I like spice, you do you.
• Not a fan of sesame oil? Use a neutral oil and add a splash of toasted sesame seeds at the end for aroma.

If you want even more tofu ideas that make weeknight dinners feel fancy, check out this other take on crispy tofu that I tried and kind of love. IMO it gives your dinner rotation some much needed excitement.

FAQ (Frequently Asked Questions)

Q. Can I use extra firm tofu instead?
A. Sure. Extra firm works fine and gives you even less wobble. Press it anyway for max crisp.

Q. Can I bake the tofu instead of pan frying?
A. Yes, bake at 425 F for about 25 to 30 minutes tossing once. It gets crispy and dirt cheap on effort.

Q. How do I make the sauce thicker without cornstarch?
A. Simmer it longer to reduce and concentrate, or use a slurry made from arrowroot. Cornstarch just acts faster.

Q. Is this recipe vegan?
A. Totally vegan if you use brown sugar that is processed without bone char and plant based ingredients. Most brown sugar is fine, but check if you flex.

Q. Can I prep this ahead?
A. You can press and cube tofu a day ahead and make the sauce early, but toss the sauce with tofu right before serving for best texture.

Q. Can I add vegetables to the pan?
A. Sure, throw in broccoli, bell peppers, or snap peas. Just cook them to your liking before adding the sauce so everything finishes together. Yummy.

Q. How do I store leftovers?
A. Keep in an airtight container in the fridge for up to 3 days. Reheat gently so the sauce does not burn. Warm it in a skillet with a splash of water to loosen sauce.

Final Thoughts

You made it. You pressed tofu, you stirred the sauce, you conquered low maintenance gourmet. This teriyaki tofu is a tiny triumph that tastes like effort and costs less than therapy. Serve it with rice, noodles, or on a bed of greens. Crispy exterior and sticky interior is the goal and you nailed it.

Now go impress someone or yourself with your new culinary skill. You earned it. FYI this recipe is great for meal prep and for showing off at casual dinner plans. Keep it chill and keep it tasty.

Conclusion

If you want a baked take for comparison or more inspiration on how to get perfectly crisp teriyaki tofu in a different method, check out this helpful guide Crispy Baked Teriyaki Tofu – Connoisseurus Veg. It gives another perspective and some nifty tips you might like.

Crispy Teriyaki Tofu

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

Delicious crispy tofu enveloped in a sweet and tangy teriyaki sauce. Perfect with rice, noodles, or salads.

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Ingredients

Scale 1x2x3x

• 14 oz firm tofu, pressed and cubed
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 green onions, chopped for garnish
• Sesame seeds for garnish

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Instructions

1. Press the tofu to remove excess moisture for at least 15 minutes, then cut it into cubes.
2. In a bowl, whisk together soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger until sugar dissolves.
3. Heat oil in a skillet over medium-high heat and pan-fry tofu cubes until crispy on all sides, about 10-12 minutes.
4. In a separate bowl, mix cornstarch and water to create a slurry, then add it to the teriyaki sauce.
5. Pour the sauce over the crispy tofu and stir to coat evenly.
6. Cook for a few more minutes until the sauce thickens and becomes glossy.
7. Garnish with green onions and sesame seeds before serving, and enjoy immediately over rice or noodles.

Notes

Press tofu to avoid soggy cubes. Adjust sauce ingredients to taste for a personalized flavor.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Pan-frying
• Cuisine: Asian

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 12g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 0mg

Keywords: teriyaki, tofu, vegan, quick meal, easy recipe