Sometimes I wonder why it takes me so long to discover such easy and delicious recipes. Back in the day, I used to enjoy teriyaki chicken, but since going vegan I seemed to forget about that. Then the other day, it struck me: why haven't I veganized this dish? So I did just that, by simply swapping out a few ingredients (mainly tofu for chicken), and let me tell you, this easy sticky teriyaki tofu is a new household fave!
The key to making teriyaki tofu irresistibly delicious is to prepare the tofu correctly. First the tofu is pressed. This removes excess water and gives the tofu a more chewy meaty texture.
Then the tofu is torn into chunks. THIS IS KEY. I discovered the idea of tearing tofu into chunks (as opposed to cutting it into cubes) when I made my baked tofu bites recipe. When tofu is torn, the shape of the pieces are random and the surface is textured. This is the key to making tofu have chicken-like vibes. The random sizes mean that some pieces are chewier than others, while some pieces are more juicy. The the textured surface not only makes for an amazing mouth-feel, but it also helps hold the sauce on better. Trust me when I say, that tearing tofu is a game changer.
Then for the pièce de résistance, the sauce. The tofu is coated in a sticky, sweet, salty, tangy, garlicy, gingery, every perfect flavour sauce. Sprinkled with green onions and sesame seeds, I can predict that this dish will become a go-to staple for many.
Oh and did I mention that this recipe only takes about 10 minutes of cook time!? Yeah, it keeps getting better and better.
How to Make Easy Sticky Teriyaki Tofu:
First you will need to prepare the tofu. Prepare the tofu by draining it, and then pressing it for 30 minutes to 1 hour. I love using my Tofuture tofu press (as seen above), but you can also follow these instructions for a DIY tofu pressing method.
Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and also will make the texture a bit chewier.
In a bowl or measuring cup, mix together the teriyaki tofu sauce ingredients: the water, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Set aside.
Once the tofu is pressed, remove the tofu and pat dry, then use your fingers to tear into chunks about 1" in size. Some chunks will be bigger and others will be smaller and that's perfect! Tearing the tofu will make for the best chicken-like texture and also helps grip the sauce better.
Add the tofu to a medium bowl, and sprinkle over the cornstarch. Toss well to coat.
Heat the light oil over medium-high heat in a cast iron skillet or non-stick pan. Once hot, add the tofu, and cook for about 5 minutes, flipping as needed until the tofu is lightly browned all over.
Pour all of the teriyaki sauce into the pan with the tofu, and cook for another 2- 3 minutes until the sauce thickens slightly.
Serve the tofu or rice if or noodles (if desired) and garnish with green onions and sesame seeds. See how sticky delicious that is!!! YUM!
I love this easy sticky teriyaki tofu is delicious served on rice with a side of broccoli or another green. It's also great served with rice noodles or in a lettuce wrap. Trust me when I say, that this tofu dish is so scrumptious, you're going to find any excuse to make this again and again.
Bon appetegan!
Sam Turnbull.
Easy Sticky Teriyaki Tofu
Ingredients
For the tofu:
- 1 block (12 oz) extra-firm tofu, (see step 1 for prep)
For the sauce:
- ½ cup water
- ¼ cup soy sauce (gluten-free if preffered)
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 inch fresh ginger (1 tablespoon), minced
- 3 cloves garlic, minced
To cook the tofu:
- 2 tablespoons cornstarch
- 1 tablespoon light oil (such as canola or vegetable)
- 4 green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- To prep the tofu: Prepare the tofu by draining it, and then pressing it for 30 minutes to 1 hour. I love using my Tofuture tofu press, but you can also follow these instructions for a DIY tofu pressing method. Pressing the tofu squeezes excess water out so that the tofu can suck up more of the marinade and also will make the texture a bit chewier.
- In a bowl or measuring cup, mix together the sauce ingredients: the water, soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Set aside.
- Once the tofu is pressed, remove the tofu and pat dry, then use your fingers to tear into chunks about 1" in size. Some chunks will be bigger and others will be smaller and that's perfect! Tearing the tofu will make for the best chicken-like texture and also helps grip the sauce better. Add the tofu to a medium bowl, and sprinkle over the cornstarch. Toss well to coat.
- Heat the light oil over medium-high heat in a cast iron skillet or non-stick pan. Once hot, add the tofu, and cook for about 5 minutes, flipping as needed until the tofu is lightly browned all over.
- Pour all of the sauce mixture into the pan with the tofu, and cook for another 2- 3 minutes until the sauce thickens slightly. Serve the tofu with rice or noodles (if desired) and garnish with green onions and sesame seeds.
Roberta John says
Hi Sam,
I tried this recipe with a few modifications and it was great!! I'm so excited, this is my second tofu recipe of yours (I've only tried yours). I also tried the cobb salad with baking the tofu. What I've learned is I like the tofu crispy and I can get that if I bake it at a high temperature and smaller pieces. Thanks for the tofu education.
Sam Turnbull says
You're most welcome, Roberta! Tofu is a beautiful thing 🙂
Eve says
Started to make this last night but had a disaster pressing the tofu - placed a cast iron pan on top and added a bottle of olive oil for extra weight. Big mistake - it toppled and smashed on the floor!!
Made it tonight (added sriracha) and served over stir fry. veggies - delicious!!
I think I'll buy a tofu press
Sam Turnbull says
Yikes! I definitely recommend buying a tofu press. Glad you enjoyed the recipe!
Lisa says
This dish was restaurant-delicious amazing! Hubby loved it too - says to me, "Is this another 'Sam recipe'?" Smart man! I can't wait to make it again now that you've also inspired me to buy a Tofuture tofu press and do that bit properly rather than risk the home-made tofu press "tower" (a cutting board topped with an Instantpot?!) toppling to the floor like some kind of Jenga contraption--nearly had a disaster but I caught it in time--haha! Thanks for yet another fantastic recipe and cookbook, Sam. My kitchen would not be the same without you!
Sam Turnbull says
Haha! Oh no!! Yes, if you press tofu fairly often, it's definitely worth it. So much easier and safer! So thrilled both you and your husband loved it 🙂
Anna says
First, I have to say that we love all of your recipes Sam! My husband made this last night and I want it again tonight, and tomorrow night, and... 🙂 It is seriously the most delicious dish ever!! I'd say all of your stuff is a winner, but this one is the winner of all winners. It's easy to adapt if you need less sugar, oil, etc. The only bad thing is we have no leftovers. Thanks, Sam!
Sam Turnbull says
Hahaha! Love it. So thrilled you loved it so much, Anna 🙂
Kathleen says
Winner winner tofu dinner
What an amazing flavourful dish!! Thank you so much Sam for another amazing dish!!!
Sam Turnbull says
You're most welcome, Kathleen! So happy you love it 🙂
Woody says
can you substitute seitan for the tofu?
Sam Turnbull says
Absolutely!
Julie says
Just divine. Who would have thought tearing the tofu into pieces by hand makes such a difference to the overall appearance. Great tip and will adopt in future for most tofu recipes.
Sam Turnbull says
Wonderful! Thrilled you loved it so much Julie 🙂
Lori says
Yummy! I'm not using much oil these days, so I tossed the tofu in a little soy sauce and corn starch and baked at 425 for 30 min. Omitted the sesame oil from the sauce and added corn starch instead (doubled the recipe, so added 2 T corn starch) and heated the sauce ingredients on the stove until thick. Tossed it all with roasted broccoli and cabbage. Really liked the recommendation to tear the tofu!
Sam Turnbull says
So happy you enjoyed Lori! I'm sure you saw it, but I try to include oil-free options in the notes of most of my recipes now 🙂
Stephanie says
Wonderful recipe! I'm on a mission to change my diet because of allergies and your recipes have made it easy for me to transition. I'm trying baked tofu bites next!
Sam Turnbull says
So thrilled you're enjoying my recipes, Stephanie 🙂
Amanda Callin says
This is so delicious, the new family favourite.I didn’t have sesame oil, rice vinegar or sesame seeds but I subbed olive oil and apple cider vinegar and it was amazing. I’ll definitely be buying the missing ingredients for the next time(soon!) though! I bet I could even get my meat-eating, tofu-hating son to enjoy this, I can’t wait to try! Thanks for another great recipe!!!
Sam Turnbull says
So happy you loved it so much, and I hope your son loves it too!!
Deepa's Review says
This is my favorite food but I got a lot of such information from the recipe here.
I will make it at home according to the steps given in this recipe.
Thanks for sharing a wonderful recipe.
Best Regards,
- Deeps's
Sam Turnbull says
Hope you enjoy!
Roger says
My partner made this recipe. It blew my mind how delicious it was. Better than what I had in many restaurants. Total keeper.
Sam Turnbull says
Wonderful!! So happy you enjoyed, Roger 🙂
Johanne says
This was by far the best tofu recipe I’ve had ever. I have tried 5 of your recipes and all of them have been absolutely yummy. Thank you for sharing your talent with us.
Sam Turnbull says
I'm so happy you're enjoying so many of my recipes Johanne!
Tina says
Amazingly easy and tasty recipe. Love it!
Sam Turnbull says
Yay!!!!
Gillian says
This was delicious and I love how quick and easy it is. I’ll definitely make it again! Currently enjoying leftovers!
Sam Turnbull says
That's great, thrilled you loved it, Gillian 🙂
Chelsea says
This was so good! We doubled the sauce recipe to have extra for on top of our rice. This will be one of our go to quick dinner recipes now! Thank you!
Sam Turnbull says
Amazing! So happy you loved it!
Angelia Freeman says
Fabulous recipe! I made it for lunch today and wished I had doubled the recipe. Simple flavors seem to sing with each other every bite.
Sam Turnbull says
Yay! SO happy you enjoyed Angelia 🙂
Yulca says
This was embarrassingly delicious. Embarrassing, because next time we will have to double the recipe ... for two adults & one toddler - we all basically inhaled it. Thaaaaaaanks!
Sam Turnbull says
Hahahaha! I love that!!
Nicole Kearley says
Absolutely outstanding! I made a double batch, with already pressed tofu - aaaaamaaaazing! & so easy to make too. I shared it with my vegan boyfriend and his non vegan friend and they both loved it too. Thanks for another bomb recipe, Sam!
Sam Turnbull says
You're most welcome, Nicole!! Thrilled you loved it so much 🙂
Dianne says
My husband and I are of Japanese heritage. Since becoming vegan we thought teriyaki chicken was destined to be just a fond memory. I made this tonight and not only was it delicious but it satisfied a culinary void in our diet. Thank you!
Sam Turnbull says
Aww that's wonderful. So very happy you loved it, Dianne 🙂
Leigh says
Yes, I have seen this technique of tearing the tofu
used with Chad and Derek Sarno from Wicked Healthy. Their "Country Fried – Crispy Tofu Turkey" is wonderful....I will definitely make this!
Sam Turnbull says
Sounds great!
Hannah says
I have made dozens of tofu recipes in my life and this was one of my favorites of not the best I’ve had! I love this recipe, 10/10!
Sam Turnbull says
Haha, amazing! So happy you loved it so much, Hannah 🙂
Carla says
Very good, Sam! I appreciate the tip to tear the tofu instead of cutting it.
Sam Turnbull says
Thrilled you enjoyed it, Carla 🙂
Val says
My first tofu recipe ever!!! And I’m hooked Tearing the tofu gave it a great texture and the taste was great. Even the carnivore in the family gave it a thumbs up! Thanks Sam
Sam Turnbull says
Wonderful, so happy you loved it, Val!
Cristal says
I made this and threw it into a salad and OMG, so good!! The texture was spot on.
Sam Turnbull says
Haha! Amazing. 🙂
Vanessa says
Super quick and tasty and items I always have on hand or in the freezer (we freeze our fresh ginger in knobs). Wish we had a big enough cast iron pan would be even better. Added chopped cashews and mandarins for garnish and lots of veg. Will become a weekly dish in our household!! Can’t wait to make it again.
Sam Turnbull says
Yay! So happy you loved it, Vanessa 🙂
Karen Haworth says
I made this for dinner last night. I pressed the tofu for several hours because as soon as the recipe showed up in my in-box I knew I wanted to be prepared to make it! The tofu had a nice texture. There were tiny pieces and a bit larger pieces. I liked the contrast between them. It makes a generous amount of sauce (which is a definite bonus). The sauce is delicious! The only thing I added was steamed broccoli. It made a complete meal with the rice & broccoli! Even my meat eating husband enjoyed it. Thanks Sam for another great recipe. I never question if your recipes are going to be good. They never disappoint!
Sam Turnbull says
Wonderful, really happy you loved it, Karen! 🙂
lesley says
I made this tonight, and it was really good! I liked the texture and the sauce had good flavor. I served it to someone who usually doesn't like the texture of tofu and he enjoyed it too-said it was the best tofu I made! 😉
Sam Turnbull says
So happy to hear that!
Miss. Violet Love says
The ripping of the tofu is a total game changer! I don’t know why I didn’t think of it myself. I wished the sauce was a bit sweeter, so will likely sweeten it up a bit more. I also swapped the corn starch for tapioca flour (as I have an over abundance), and it definitely made the sauce get a bit more sticky. Great recipe! All your stuff is A++!!! Thank you!
Sam Turnbull says
Right!? Total gamechanger. So happy you enjoyed!
Rose_Anne Hutchence says
Sam, may I impose on you to please clarify the oil-free instrux? I've got the part about omitting the oil in the sauce and whisking the cornstarch into the sauce instead of coating the tofu with cornstarch. However, do I add cornstarch to the water / broth when sauteing / frying the tofu?
Sam Turnbull says
Hi Rose, no problem. You do not add any cornstarch to the water/broth when frying. Just add the cornstarch to the sauce. Enjoy!
RoseAnne Hutchence says
Thanks for getting back to me, Sam. I opted to bake the pieces intead (less likely to crumble). And you're so right! This is much, much better after the first day.
Cheers,
RoseAnne
Elisa Bremner says
Received your email this morning. Made it immediately for dinner tonight. I added some onions, shiitake mushrooms and arugula for color, but it was delicious. I reduced the sugar a bit (I'm an RD) and may use even less next time, but this recipe is a winner!
Sam Turnbull says
Wonderful! So happy you loved it, Elisa 🙂
Ali says
I made this tonight and despite squeezing the water out of the extra firm tofu for maybe 1.5 - 2 hours, tearing the tofu as instructed, and cooking it for about 10 min instead of 5 to get it lightly browned, once the sauce was added, it didn’t resemble chicken at all, just tofu. Next time I would leave out the rice vinegar as it gave the sauce a sour taste. Not sure what to do differently to achieve the texture of chicken? I added broccoli and carrots sticks to the tofu and sauce to make it more nutritious.
Joe says
Did you use extra firm tofu? That’s all I can think of, sorry.
Ali says
Yes, as I said above, “extra firm tofu”. Perhaps 1.5-2 hours wasn’t enough time to get all the water out?
Sam Turnbull says
Sorry you didn't enjoy it more, Ali.
Ali says
I did enjoy it, Sam, just wish the tofu had been less soft. I will make it again - will try freezing the tofu first, then thawing and removing water as that apparently results in a chewier tofu. I’m determined to get this right!
Sam Turnbull says
Great! Make sure you're using extra-firm tofu, or if your store carries it, super firm tofu!
Owenna says
I made this recipe tonight. The only alteration I made was to use Super Firm Tofu, so I didn't have to press it. Outstanding results. This recipe is a winner!
Sam Turnbull says
Wonderful! So happy you loved it, Owenna 🙂
Bianca says
Just made this one... so simple and yummy! Definitely became one of my favourite ways to have tofu.
I recommend breaking the tofu into smaller pieces to get a higher sauce-to-tofu ratio (I find tofu pretty bland, I prefer tasting more of the sauce).
Once again you did it, Sam! Thanks a lot for this one
If that's what your new cookbook looks like... OMG, I just can't wait to have it in my hands!
Sam Turnbull says
Wonderful! So happy you loved it so much, Bianca! And yes, this is definitely along the lines of Fast Easy Cheap Vegan! 🙂
Andrea says
I would like to know how much tofu do you eat in a week, Sam?
Sam Turnbull says
Totally depends on the week, sometimes none (those are sad weeks hahaha), and sometimes I eat it almost daily. Just depends what my cravings are and what recipes I'm testing 🙂
Wendy says
Can't wait to try this! I wonder how it would be if you used frozen, thawed tofu? I know the texture gets chewier after freezing it.
Sam Turnbull says
Personally, I'm not a big fan of the texture frozen then thawed tofu, but if you love it, then go for it!
Tina says
I know what’s fir dinner tonight! I use a fork to tear our tofu and it really does make a difference, especially when there is sauce involved.
Sam Turnbull says
So happy you loved it, Tina!
Sheila says
This looks great, I can't wait to try it! Have you ever done tofu in an air fryer? I was going to give it a shot and hope it turns out like those delicious deep fried restaurant versions..
Sam Turnbull says
Hi Sheila, I love tofu in an air-fryer! Although I don't recommend it for this recipe as the cornstarch really needs the oil to make the crispy skin. Enjoy!