Teriyaki Baked Tofu
Fluffy, golden cubes of baked tofu generously tossed in an easy, Asian-style Teriyaki sauce that's sweet, savory, and so delicious.
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°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.
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 enjoyed the same day. (Doesn't save/reheat very well.)
Made gluten-free with tamari.
Calories: 141 kcalCarbohydrates: 17 gProtein: 12 gFat: 3 gSaturated Fat: 1 gPotassium: 286 mgFiber: 1 gSugar: 9 gVitamin C: 1 mgCalcium: 58 mgIron: 2 mg