Teriyaki Tofu
Easy homemade crispy teriyaki tofu recipe that tastes just as good as takeout!
Servings: 3
Ingredients
For the tofu
- 1 block extra firm tofu
- olive oil spray
- corn starch
for the teriyaki sauce
for serving
- white rice
- broccoli or other veggie of choice
- sesame seeds
- sliced green onions
Instructions
- Drain and press tofu for 30 minutes. If you do not have a tofu press, wrap the tofu in a dish towel and place something heavy on top
- Once tofu is pressed, cut it into triangles (see the picture in the post for how I did this)
- Add the tofu triangles to a bowl and toss with 1-2 tablespoons of cornstarch, or enough to coat the tofu.
- Pan fry the tofu in a skillet with enough olive oil to coat the skillet until golden brown on all sides, around 20 minutes or so. Stir and flip often to get it crispy on all sides.
- While the tofu is cooking, make the homemade teriyaki sauce linked in the recipe card above
- Once the tofu and teriyaki sauce are finished, mix them together in a skillet
- Cook over medium high heat for around 5 minutes, until tofu is coated and sticky and sauce is bubbling
- Serve with rice and optional broccoli or other vegetables
- Garnish with white sesame seeds and sliced green onions
Notes
Alternate options for cooking the tofu:
- In an air fryer: (no cornstarch needed) . Spray your air fryer basket with olive oil spray. Place the tofu triangles inside, then spray the tops again with more spray. Air fry the tofu at 400 degrees for 15 - 20 minutes, checking to shake around every 5 minutes or so, until crispy
- In the oven: Line a baking sheet with parchment paper and place the tofu cubes on it. Spray with olive oil spray and bake at 400 degrees for 20 - 25 minutes, flipping at least once, until desired crispiness is achieved.
Nutrition
Calories: 261kcal | Carbohydrates: 33g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 1555mg | Fiber: 2g | Sugar: 24g