Author: 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.
(click stars to vote)
Easy Sticky Teriyaki Tofu
Servings:
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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.
Notes
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
leah says
In a word - YUM!!!
Puts "regular" teriyaki to shame.. can't wait to make stir fry with this sauce!
Thanks so much Sam!!
Sam Turnbull says
You're most welcome leah!
Yuli says
Made this last night for the first time and tripled the sauce recipe (that's how confident I am in your recipes ), added yellow onion, mushrooms and broccoli and baked the tofu instead of frying. The sauce wouldn't thicken but some cornstarch slurry solved this.
So so so yummy! So much better than takeaway/restaurant quality. Another keeper, thanks Sam!
Sam Turnbull says
So happy you enjoyed, Yuli!
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!!