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!
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
Preheat oven to 375. Place parchment paper on a baking sheet.
Gently squeeze some of the 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.
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.
Calories: 141kcal | Carbohydrates: 17g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Potassium: 286mg | Fiber: 1g | Sugar: 9g | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg