Fluffy, golden cubes of baked tofu tossed in an easy, Asian-inspired Teriyaki sauce that is sweet, savory, and so delicious! One of our favorite tofu recipes. (Vegan, gluten-free, oil-free.)
This quick and easy Asian-style Teriyaki Baked Tofu is full of flavor and simple to make.
It is great served with a bowl of warm brown rice (or quinoa), and with steamed veggies on the side.
Broccoli is a great pairing. (Or you could even serve it with this Broccoli Cashew Stir Fry.)
It is a great recipe to make even for those who normally don't enjoy tofu because the Teriyaki sauce adds lots of tasty flavor.
Ingredients for Teriyaki Tofu
For this recipe you will need:
- Extra-firm tofu
- Tamari: Or you can substitute soy sauce, but I use tamari for gluten-free.
- Pure maple syrup: Or brown sugar.
- Vegetable broth: Or water, but vegetable broth will provide more flavor.
- Rice vinegar: I use unseasoned. (Seasoned rice vinegar contains added sugar and salt.)
- Garlic cloves
- Fresh ginger
- Cornstarch: Or other thickener of choice such as arrowroot.
You can also customize the teriyaki sauce as you see fit. Add black pepper, mirin, toasted sesame oil, etc.
How to Make
Preparation is quick and easy:
- Remove excess moisture from tofu: Either use a tofu press if you have one, or simply press the tofu between paper towels.
- Slice and bake: Cut the tofu in cubes, then place on a baking sheet pan with parchment paper, and bake in the oven.
- Make the homemade teriyaki sauce: While your tofu is baking, whisk together the flavorful Teriyaki Sauce.
- Combine it all together: Finally, in a warm skillet, toss together the baked cubed tofu and teriyaki sauce mixture and lightly simmer to combine.
This dish is best enjoyed the same day as the leftovers don't reheat very well.
Serve as is, or in a bowl with cooked brown rice, quinoa, rice noodles, steamed vegetables, etc.
I like to garnish mine with sliced green onion and sesame seeds.
Teriyaki Baked Tofu
- 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 (I use unseasoned)
- 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
- 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 medium-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.
Nutrition Per Serving (Estimate)
If you are enjoying this teriyaki baked tofu recipe, also check out:
- Tofu Scramble with Spinach & Tomato
- Asian Style Garlic Tofu
- Easy Baked Tofu
- Teriyaki Noodles with Vegetables