Teriyaki Baked Tofu

Fluffy, golden cubes of baked tofu tossed in an easy, homemade Teriyaki sauce that’s sweet, savory, and so delicious! One of our very favorite tofu recipes! (Vegan, gluten-free, oil-free.)

This quick & easy homemade teriyaki sauce is the perfect way to jazz up the beautiful blank palette that is tofu. Simply toss some plain tofu cubes in the oven, and while they’re baking to perfection, you can whip up the flavorful teriyaki sauce so it’s ready and waiting to coat those golden cubes when they’re hot out of the oven.

I love serving them on a bed of warm brown rice or quinoa and simple steamed veggies on the side. (Broccoli is an amazing pairing or you could even try this Broccoli Cashew Stir Fry.) It’s a great recipe to make even for those who may not normally enjoy tofu because of the huge flavor punch from the sauce (and awesome texture of baked tofu). Hope you enjoy as much as we do!

PS – come join The Garden Grazer on Instagram and share a photo if you make or adapt this! (Also please leave a review & star rating below if you give it a try – your feedback is always greatly appreciated. Thank you!)

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4.84 from 6 votes

Teriyaki Baked Tofu

Fluffy, golden cubes of baked tofu generously tossed in an easy, homemade Teriyaki sauce that’s sweet, savory, and so delicious! One of our very favorite tofu recipes!

Author: Kaitlin – The Garden Grazer

Prep Time:15 minutes

Cook Time:30 minutes

Total Time:45 minutes

Category: Main Dish

Cuisine: Asian, Gluten-Free, Oil-Free, Vegan

Servings:3

Ingredients

US Customary – Metric

• 14 oz. extra-firm tofu

For the teriyaki sauce:

• 1/4 cup tamari (or soy sauce)
• 2 1/2 Tbsp. pure maple syrup (or brown sugar)
• 1/3 cup vegetable broth or water
• 2 tsp. rice vinegar
• 1-2 cloves garlic (minced)
• 2 tsp. ginger (freshly grated)
• 1 Tbsp. corn starch (or arrowroot or other thickener)

For Serving (optional):

• Brown rice, quinoa, sliced green onions, sesame seeds

Instructions

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Gently squeeze some excess liquid from the tofu. (I place mine between a couple kitchen towels and lightly press down for about 15 seconds.)
• Cut tofu into about 3/4-inch cubes and place in single file on baking sheet.
• Bake tofu 25-30 minutes, flipping/stirring halfway through.
• While tofu is baking, place all teriyaki ingredients in a bowl and whisk well to combine.
• When there’s about 5-10 minutes baking time remaining for the tofu, start warming the teriyaki sauce: whisk teriyaki sauce once more and add to a medium skillet over med-high heat. Stir occasionally with a spatula.
• When tofu is done baking, carefully add the baked cubes to skillet with teriyaki sauce.
• Stir frequently to thoroughly coat the tofu cubes until sauce thickens (about 5-6 minutes).
• Serve as is, or with rice, quinoa, in veggie bowls, with stir-fry, etc.

Notes

If serving with rice or quinoa, begin cooking that before the tofu to be sure it’s done when you’re ready to serve!

This is a pretty forgiving sauce recipe – feel free to play around with your own favorite flavors (more/less ginger & garlic, or try coconut sugar in place of maple syrup/brown sugar, etc.)

Best when eaten the same day (doesn’t save/reheat very well).

Made gluten-free with tamari.

Nutrition Per Serving (estimate)

Calories: 141kcal | Carbohydrates: 17g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Potassium: 286mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg

Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!

Looking for more tofu inspiration?
Tofu Scramble with Spinach & Tomato
Asian Garlic Tofu with Rice
Easy Baked Savory Tofu