Teriyaki Baked Tofu

Baked teriyaki tofu on brown rice with green onions

Baked tofu cubes tossed in an easy, Asian-style Teriyaki sauce that is sweet, savory, and so delicious! Great paired with rice and steamed vegetables.

AuthorKaitlin - The Garden Grazer

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

CourseMain Dish

CuisineAsian-Inspired, Gluten-Free, Oil-Free, Vegan

Servings

Ingredients

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

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 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.

Notes

Serving: If serving with rice or quinoa, begin cooking it before the tofu so it’s done when you’re ready to serve. This dish is best enjoyed the same day as it doesn't save/reheat very well.

For gluten-free: Use tamari.

Nutrition Per Serving (Estimate)