I can never resist tofu that’s shatteringly crispy, lacquered in a sticky sweet and sour teriyaki glaze, and ready to rival my favorite takeout. This vegan, gluten-free dinner is bold, saucy, and weeknight-perfect.
I am obsessed with this baked teriyaki tofu because it hits every sharp, sticky, salty-sweet spot I want on a weeknight. The tofu gets that crisp edge I crave, then the glossy sauce clings like it means business, with tamari bringing the savory punch and maple syrup giving just enough sweetness.
And the tang? It keeps the whole plate from feeling heavy or flat.
I love that it tastes bold and takeout-ish without leaving me sluggish after dinner. But honestly, I keep coming back for that sticky, chewy, crispy bite.
Straight-up addictive, no fancy mood required at all.
Ingredients
- Extra-firm tofu gives you the protein and soaks up sauce like a little sponge.
- Neutral oil helps the edges crisp up, but you can skip it if needed.
- Cornstarch makes the tofu lightly crunchy, which honestly makes it way more fun.
- Tamari or soy sauce brings that salty, savory backbone you expect from teriyaki.
- Maple syrup or brown sugar adds sticky sweetness without making it taste like dessert.
- Rice vinegar keeps things bright so the sauce doesn’t feel too heavy.
- Toasted sesame oil adds a nutty smell that makes the whole pan tempting.
- Garlic and ginger bring the cozy, punchy flavor that makes it taste homemade.
- Plus, green onions and sesame seeds make it pretty and add fresh crunch.
- Basically, salt and pepper help everything taste awake, not flat.
Ingredient Quantities
- 14 oz (400 g) extra-firm tofu, drained and pressed
- 1 tablespoon neutral oil (vegetable or avocado), optional for baking
- 1 tablespoon cornstarch, for coating
- 1/3 cup tamari or soy sauce (use tamari for gluten free)
- 3 tablespoons maple syrup or brown sugar
- 2 tablespoons rice vinegar
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- 2 green onions, thinly sliced, for garnish
- 1 tablespoon toasted sesame seeds, for garnish
- Pinch of salt and black pepper, to taste
How to Make this
1. Preheat oven to 425 F (220 C). Drain tofu and press for 15 to 30 minutes to remove excess moisture, then cut into 1 inch cubes.
2. Toss tofu cubes with 1 tablespoon cornstarch and a pinch of salt and black pepper until evenly coated.
3. Arrange tofu on a parchment lined baking sheet in a single layer; brush or spray lightly with 1 tablespoon neutral oil if using.
4. Bake for 25 to 30 minutes, flipping halfway, until edges are golden and tofu is crisp.
5. Meanwhile, combine 1/3 cup tamari or soy sauce, 3 tablespoons maple syrup or brown sugar, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, minced garlic, grated ginger, and 1/4 cup water in a small saucepan.
6. Bring the sauce to a simmer over medium heat, then stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Cook 1 to 2 minutes until sauce thickens and becomes glossy. Taste and adjust salt and black pepper if needed.
7. When tofu is done, transfer it to a bowl and pour the sticky teriyaki sauce over the hot tofu. Toss gently to coat each piece.
8. Serve immediately topped with thinly sliced green onions and 1 tablespoon toasted sesame seeds.
Equipment Needed
1. Baking sheet
2. Parchment paper
3. Tofu press or heavy plate and clean towel
4. Mixing bowls (one for coating, one for tossing)
5. Measuring cups and spoons
6. Silicone brush or oil mister
7. Spatula or tongs for flipping
8. Small saucepan and whisk
9. Knife and cutting board
FAQ
Baked Teriyaki Tofu Recipe Substitutions and Variations
- 14 oz (400 g) extra-firm tofu: use firm or medium-firm tofu if pressed longer, tempeh for a nuttier texture, or cooked chickpeas for a soy-free protein
- 1/3 cup tamari or soy sauce: use coconut aminos for lower sodium and gluten free option, or liquid aminos as a similar savory substitute
- 3 tablespoons maple syrup or brown sugar: use honey (if not vegan), agave nectar, or a simple syrup of equal parts sugar and water
- 1 tablespoon cornstarch, for coating: use arrowroot powder, potato starch, or tapioca starch in equal measure for crisping
Pro Tips
1. Press the tofu longer if you can, 30 to 60 minutes. The drier it is the crispier the exterior and the more it soaks up the sauce. Put something heavy and flat on top and change the paper towel or cloth if it gets soaked through.
2. For extra crunch, double-coat: toss with cornstarch, bake until barely golden, then give a very light second dusting and return to the oven for 5 to 8 minutes. That thin second layer creates a crisper shell that holds up under the sauce.
3. Don’t drown hot tofu in sauce and let it sit for too long. Toss it quickly so pieces get evenly glazed, then serve within a few minutes so the coating stays glossy and slightly sticky instead of becoming soggy.
4. If the sauce thickens too much or seems flat, add a teaspoon of rice vinegar or a splash of water and warm through briefly. A little acid brightens the maple and soy flavors and keeps the balance lively.
5. Make the sauce ahead and rewarm gently while the tofu bakes. That saves time and lets you adjust seasoning, and warming it again just before tossing helps it cling to the tofu without cooling things down.
Baked Teriyaki Tofu Recipe
I can never resist tofu that’s shatteringly crispy, lacquered in a sticky sweet and sour teriyaki glaze, and ready to rival my favorite takeout. This vegan, gluten-free dinner is bold, saucy, and weeknight-perfect.
3
servings
350
kcal
Equipment: 1. Baking sheet
2. Parchment paper
3. Tofu press or heavy plate and clean towel
4. Mixing bowls (one for coating, one for tossing)
5. Measuring cups and spoons
6. Silicone brush or oil mister
7. Spatula or tongs for flipping
8. Small saucepan and whisk
9. Knife and cutting board
Ingredients
-
14 oz (400 g) extra-firm tofu, drained and pressed
-
1 tablespoon neutral oil (vegetable or avocado), optional for baking
-
1 tablespoon cornstarch, for coating
-
1/3 cup tamari or soy sauce (use tamari for gluten free)
-
3 tablespoons maple syrup or brown sugar
-
2 tablespoons rice vinegar
-
1 teaspoon toasted sesame oil
-
2 cloves garlic, minced
-
1 tablespoon fresh ginger, grated
-
1/4 cup water
-
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
-
2 green onions, thinly sliced, for garnish
-
1 tablespoon toasted sesame seeds, for garnish
-
Pinch of salt and black pepper, to taste
Directions
- Preheat oven to 425 F (220 C). Drain tofu and press for 15 to 30 minutes to remove excess moisture, then cut into 1 inch cubes.
- Toss tofu cubes with 1 tablespoon cornstarch and a pinch of salt and black pepper until evenly coated.
- Arrange tofu on a parchment lined baking sheet in a single layer; brush or spray lightly with 1 tablespoon neutral oil if using.
- Bake for 25 to 30 minutes, flipping halfway, until edges are golden and tofu is crisp.
- Meanwhile, combine 1/3 cup tamari or soy sauce, 3 tablespoons maple syrup or brown sugar, 2 tablespoons rice vinegar, 1 teaspoon toasted sesame oil, minced garlic, grated ginger, and 1/4 cup water in a small saucepan.
- Bring the sauce to a simmer over medium heat, then stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Cook 1 to 2 minutes until sauce thickens and becomes glossy. Taste and adjust salt and black pepper if needed.
- When tofu is done, transfer it to a bowl and pour the sticky teriyaki sauce over the hot tofu. Toss gently to coat each piece.
- Serve immediately topped with thinly sliced green onions and 1 tablespoon toasted sesame seeds.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 167g
- Total number of serves: 3
- Calories: 350kcal
- Fat: 19.3g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated: 3.1g
- Monounsaturated: 13.7g
- Cholesterol: 0mg
- Sodium: 1562mg
- Potassium: 220mg
- Carbohydrates: 25.9g
- Fiber: 1.1g
- Sugar: 15g
- Protein: 21.5g
- Vitamin A: 67IU
- Vitamin C: 1mg
- Calcium: 479mg
- Iron: 3.8mg
