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A bowl of rice topped with crispy teriyaki tofu and broccoli.
5 from 1 vote
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20-Minute Crispy Teriyaki Tofu Recipe

This delicious crispy teriyaki tofu is the perfect recipe to whip out when you don’t have much time to play with it. The creamy but firm tofu works beautifully with the umami teriyaki sauce for the ultimate midweek meal. It’s a super-comforting Asian-inspired meal that’s ready in 20 minutes flat!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Asian, Japanese
Servings: 3
Calories: 314kcal
Author: Sara Trezzi

Ingredients

For The Tofu

For the Teriyaki Sauce

  • ¼ cup low-sodium soy sauce - or tamari for a gluten-free option
  • 2 tablespoons rice vinegar - or mirin
  • 1 tablespoon brown sugar - or maple syrup or honey
  • 1 tablespoon ginger - grated
  • 2 cloves garlic - minced
  • 1 teaspoon cornstarch - + 1 tablespoon water stirred together

For Serving

Instructions

  • Pat dry the tofu with a kitchen towel or paper towel. Cut into chunky 2-inch pieces. Add the cornstarch and salt to a shallow bowl and coat the tofu evenly.
  • Prepare the teriyaki sauce: In a small bowl, combine the soy sauce, water, brown sugar, minced garlic, rice vinegar, and grated ginger and set aside.
  • Heat up enough oil to cover the base of a skillet or pan over medium-high heat. Carefully add the tofu cubes to the hot oil, making sure not to overcrowd the pan.
  • Fry the tofu until it's crispy and golden brown on all sides. It should take about 2-3 minutes per side (see note 1).
  • Use a slotted spoon to remove the crispy tofu from the oil and place it on a plate lined with paper towels to remove excess oil.
  • Remove the excess oil from the pan and wipe it down with some paper towels (or use a new pan). Heat the pan and add your teriyaki sauce. In a small bowl, dissolve the cornstarch and water and add it to the sauce, mixing until the sauce begins to thicken.
  • Turn off the heat and add the tofu, tossing gently until it is well coated.
  • Sprinkle with toasted sesame seeds and garnish with spring onions.
  • Serve over steamed rice and your choice of vegetables.

Notes

Note 1 - Alternative cooking methods:
  • Baking: Try baking the tofu as an alternative to frying. Spread it on a baking sheet, bake at 400°F (200°C) for 10 minutes, flip, bake for 5 more minutes, then coat with sauce as instructed.
  • Air-Frying: Air-fry at 400°F (200°C) for 8 minutes, flip, and air-fry for an additional 8 minutes.
 
How to store: Tofu is best eaten hot on the day it’s cooked, but if you have any leftovers, you can store them in the refrigerator for up to 3-4 days. Reheat in a pan or in the microwave until hot. You can freeze it, but I would not recommend it as the texture will change.
*Nutrition information is a rough estimate per serving.
 

Nutrition

Calories: 314kcal | Carbohydrates: 30g | Protein: 17g | Fat: 8g | Sugar: 12g