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This delicious Teriyaki Tofu recipe is made from crispy fried tofu cubes served in a homemade teriyaki sauce. It’s an easy vegan Japanese main course dish that is perfect for busy weeknight dinners as it only takes 15-minutes to make!

Top view and close up of teriyaki tofu on top of rice on a blue patterned plate with chopsticks on the side.
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Teriyaki is a Japanese marinade or glaze typically made from soy sauce, mirin, sake, and ginger. This recipe is so delicious as it also uses sugar to slightly sweeten the sauce, which compliments the umami flavors of the dish.

Teriyaki sauce can be bought ready-made in the supermarket. Nevertheless, making teriyaki sauce yourself is worth it.

Top view and close up of teriyaki tofu on top of rice on a blue patterned plate with chopsticks on the side.

Teriyaki Tofu Stir-Fry is a very tasty vegan main course in Japanese cuisine. The slightly sticky tofu teriyaki marinade tastes sweet but is seasoned perfectly to create the unique umami flavor.

I like to serve it with rice and use spring onions and roasted sesame seeds as a garnish to make it extra special!

Ingredients

See recipe card for quantities.

Top view of ingredients in small bowls including tofu, ginger, mirin, cornstarch, scallions, soy sauce, sake and sugar.
  • Tofu → Use Extra Firm Tofu. Make sure to squeeze the liquid from the tofu so that it becomes crispier when cooked, and absorbs the sauce better.
  • Rice → Basmati or jasmine rice works particularly well as a side dish, but you can use brown rice or rice noodles too.
  • Ginger, garlic, and spring onions → They all add spiciness to the dish and a kick that is so moreish! 
  • Toasted sesame seeds → Adds a slightly nutty flavor to the dish as well as adding a little crunch.
  • Cornstarch → To crisp up the tofu and thicken the sauce.
  • Sugar → Use white or brown sugar. You could use maple syrup if you need this recipe to be refined-sugar-free.
Top view of three bottles lying on a table: sake, mirin and soy sauce.
  • Soy sauce → Provides the unique umami flavor that enhances the sweet and spicy flavors of the dish. 
  • Mirin → A sweet rice wine from Japan. Real Mirin contains alcohol, but it’s usually the alcohol-free version that you’ll find in supermarkets. For best results, use real Mirin, which you can find in your local Asian supermarket.
  • Sake → Sake is a Japanese alcoholic spirit made from rice. Can be drunk neat or used in cooking. It’s available in larger supermarkets or at the Asia Shop. You don’t need the best quality for cooking. High-quality sake can be very expensive. 😉

Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

  • Cook rice: Cook your rice according to package instructions. → I ONLY ever cook Asian rice in a rice cooker – it’s super easy and always turns out perfectly!
  • Prepare the tofu: Roll up the tofu in a few sheets of kitchen paper (or a clean tea towel) and press lightly to remove excess liquid. → This is even easier with a tofu press!
  • Cut the tofu into cubes, place in an airtight container with the cornstarch and shake well.
  • Prepare your pan: Heat oil in a frying pan or cast iron skillet and sauté the tofu for 5 minutes over high heat until crispy. Set aside.
Gallery of 3 images: Top left is top view of a block of tofu wrapped in kitchen towel that is wet, top right is a top down view of a glass bowl with cubes of tofu in it, bottom picture is cubed tofu in a frying pan getting slightly browned.
  • Make the teriyaki sauce: Add 1 tbsp oil, garlic and ginger to the wok and sauté for a minute.
  • Mix the soy sauce, sake, mirin, water, sugar, and cornstarch in a small bowl and add. Cook for a minute until the sauce thickens a bit, then add the tofu, and mix it in well.
Gallery of four images each a top view of a pan: top left has oil and seasoning in it, top right is this mixture melted, bottom left has the tofu added in, bottom right is tofu cooked crispy in a teriyaki sauce.
  • Garnish and serve: Garnish the tofu with sliced spring onion and roasted sesame seeds and serve immediately with the rice and your favorite vegetables!
Top view of teriyaki tofu dish on top of rice on a blue patterned plate with chopsticks in the side.

Storage & Reheating Instructions

How long does this last for? Store leftovers in an airtight container in the fridge. It will stay fresh for up to 2 days.

How do I reheat it? Warm up in the microwave or wok! However, it tastes best freshly cooked, as the sauce softens the crispy tofu a little. 🙃

FAQs

Is all rice Gluten-Free?

Natural forms of rice are gluten-free but the more processed your rice is, the more chance it has to come into contact with grains like wheat, barley and rye that contain gluten.

What does teriyaki tofu taste like?

Teriyaki tofu is super flavorful with salty and sweet profiles and a hint of spice, thanks to the mix of soy sauce, sugar, and ginger amongst other great ingredients. It’s a great combination for any occasion, from a weeknight meal to a special homemade dinner.

Is tofu better pan-fried or baked?

You can bake tofu in the oven on a baking sheet lined with parchment paper, but my preference is to pan-fry it as I find it comes out crispier this way!

What do I serve with Teriyaki Tofu?

Basmati or jasmine rice goes really well with this dish, and vegetables on the side are always great for adding nutrition to any meal. Steamed broccoli, green beans, or carrots will compliment the various flavors in this dish, as well as add a bit of fresh color to your plate!

More Asian Tofu Recipes You Will Love

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📖 Recipe

Teriyaki Tofu Recipe

This delicious Teriyaki Tofu recipe is made from crispy fried tofu cubes served in a homemade teriyaki sauce. It's an easy vegan Japanese main course dish that is perfect for busy weeknight dinners as it only takes 15-minutes to make!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :5 minutes
Cook Time :10 minutes
Total Time :15 minutes
Servings : 2
Calories : 647kcal

Ingredients
 

  • cup (130 g) basmati rice
  • 8 oz (230 g) firm tofu
  • 1 tbsp cornstarch
  • 1 tbsp vegetable oil
  • 1 scallion sliced
  • some roasted sesame seeds for garnish

Teriyaki Sauce

  • 1 tbsp oil
  • 1 clove garlic minced
  • 1 inch piece (2 cm) ginger minced
  • 2 tbsp soy sauce
  • 2 tbsp sake (See Note 1)
  • 2 tbsp mirin (See Note 1)
  • 2 tbsp water
  • 1 tbsp sugar
  • 1 tsp cornstarch

Instructions
 

  • Rice: Cook the rice according to the package instructions. → I only cook rice in a rice cooker! Makes truly the best rice!
  • Tofu: Cover the tofu in a paper towel and press to remove excess water (or use a tofu press). Cut the tofu into cubes, place them with the cornstarch in a container or sealed plastic bag, and shake well until the tofu is fully covered.
  • Heat a skillet with one tablespoon of oil over high heat, add the tofu, and fry for 5-10 minutes until crispy. Set aside.
  • Add 1 tbsp of oil, garlic, and ginger to the wok, stir-fry for one minute.
  • Mix soy sauce, sake, mirin, water, sugar, and cornstarch in a small bowl and add it to the wok. Cook for one minute until slightly thickened.
  • Stir in tofu and serve it with the rice! → Garnish with sliced scallion and toasted sesame seeds!

Notes

  1. Teriyaki Sauce: Mirin and sake can be found in every major supermarket or Asia store. If you do not find it, you can substitute it with 2 tablespoons rice vinegar and  ½ tablespoon sugar – although this will alter the taste. There are also ready-made Teriyaki sauces to buy, but the home-mixed one is way better. 😉
  2. Leftovers can be stored for 2 days in a Tupperware in the refrigerator and briefly heated before serving. However, the tofu tastes best freshly cooked.

Nutrition

Calories: 647kcal | Carbohydrates: 129g | Protein: 29g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 104mg | Fiber: 8g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 22mg | Calcium: 233mg | Iron: 7mg
Did you make this recipe?Let me know by leaving a recipe rating below, or by tagging @aline_made on Instagram. I love seeing your beautiful creations!

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