Crispy Teriyaki Tofu - Easy 30-Minute Vegan Recipe
Golden pan-fried tofu coated in a sticky sweet-savory homemade teriyaki sauce. Ready in 30 minutes with simple pantry ingredients - vegan, gluten-free adaptable, and perfect for meal prep.
Equipment
Ingredients
For the Tofu
- 1 block (14 oz) extra-firm tofu or firm
- 4 tablespoon cornstarch or arrowroot powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 3-4 tablespoon vegetable oil or any neutral oil
- Salt to taste
For Teriyaki Sauce
- 3 tablespoon soy sauce or tamari
- ¼ cup sake or dry sherry wine or rice vinegar
- ¼ cup mirin
- 2 tablespoon maple syrup (or honey)
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 2 teaspoon cornstarch or arrowroot powder
To Garnish
- Sliced green onions
- Toasted sesame seeds
- Steamed rice or noodles for serving
Instructions
Prepare the Tofu
- Drain the tofu and wrap it in a clean kitchen towel or paper towels. Place something heavy on top, a cast iron pan works great and let it press for at least 15 minutes. The drier the tofu, the crispier it gets. Cut into 1-inch cubes or rectangular slabs.
- In bowl combine cornstarch, garlic powder, onion powder, and salt. Toss the pressed tofu gently with cornstarch mixture until each piece is lightly coated on all sides. This is the key to that golden, slightly crisp shell. Shake off any excess, you want a thin, even layer.
Pan-Fry the Tofu
- Heat vegetable oil in a medium cast-iron skillet over medium heat. Add the tofu in a single layer, don't crowd the pan. Fry for about 6-8 minutes per side (12-16 minutes total) until deeply golden. Resist the urge to stir constantly. Remove and set aside.
Make the Teriyaki Sauce
- In a small bowl, whisk together soy sauce, sake, maple syrup, mirin, garlic, ginger, and cornstarch. Reduce the heat to medium-low, pour the sauce into the pan, and let it simmer until it thickens into a glossy glaze, about 2-3 minutes.
Toss & Serve
- Add the fried tofu back to the pan and gently toss to coat every piece in the sticky sauce. Transfer to a serving plate, scatter with green onions and sesame seeds, and serve immediately over steamed rice.
Air Fryer Teriyaki Tofu
- After coating in cornstarch, spray the air fryer basket with oil, add tofu in a single layer, spray the tops. Air fry at 400°F for 10 minutes, flipping at the 5-minute mark. Then finish in a pan with the sauce.
Notes
- Make it gluten-free: Swap soy sauce for tamari or certified gluten-free soy sauce.
- Make it strictly vegan: Use maple syrup or agave instead of honey.
- Oven method: Bake coated tofu on a lined baking sheet at 400°F (200°C) for 20-25 minutes, flipping once, until golden. Toss with sauce in a pan to finish.
- Storage: Store in an airtight container in the fridge for up to 4 days. Reheat in a pan over medium heat or microwave.
- Tofu tip: Do NOT move the tofu constantly while frying - let it sit undisturbed to develop a proper crust.
- Sauce tip: Whisk the cornstarch fully before adding the sauce to avoid lumps.
Nutrition
Nutrition Facts
Crispy Teriyaki Tofu - Easy 30-Minute Vegan Recipe
Amount per Serving
Calories
221
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Trans Fat
0.1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
2
g
Cholesterol
7
mg
2
%
Sodium
1265
mg
55
%
Potassium
201
mg
6
%
Carbohydrates
20
g
7
%
Fiber
0.3
g
1
%
Sugar
7
g
8
%
Protein
11
g
22
%
Vitamin A
30
IU
1
%
Vitamin C
1
mg
1
%
Calcium
206
mg
21
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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