Crispy Teriyaki Tofu

Get ready to elevate your plant-based game with this crispy and savory Teriyaki Tofu recipe! With a crispy exterior and a tender interior, this Asian-inspired dish is a flavor bomb waiting to happen.

Ready Time

30 mins

Yields

4 servings

Ingredients

1/2 cup cornstarch
1/2 cup water
1/4 cup soy sauce
1/4 cup granulated sugar
2 tablespoons rice vinegar
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 pound firm tofu, drained and cut into bite-sized pieces
1/4 cup chopped green onions for garnish
Sesame seeds for garnish, optional

Instructions

In a shallow dish, whisk together cornstarch and water until smooth, making sure to get rid of any lumps. Add the tofu pieces to the cornstarch mixture and toss until they’re evenly coated.

Let it sit for 10-15 minutes to allow the tofu to absorb the mixture.

In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Remove the tofu from the cornstarch mixture, shaking off any excess.

Add the tofu to the skillet and cook for 3-4 minutes on each side, until it’s golden brown and crispy.

Transfer the tofu to a plate and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil.

Add the minced garlic and grated ginger and cook for 1 minute, until fragrant.

In a small bowl, whisk together soy sauce, sugar, and rice vinegar. Pour the sauce into the skillet and bring to a boil.

Reduce the heat to medium-low and simmer for 2-3 minutes, until the sauce has thickened.

Add the crispy tofu back into the skillet and toss to coat with the teriyaki sauce. Cook for an additional 1-2 minutes, until the tofu is fully coated.

Season with salt to taste.

Garnish with chopped green onions and sesame seeds (if using) and serve hot.

Notes

For an extra crispy exterior and tender interior, make sure to not overcrowd the skillet and cook the tofu in batches if necessary. To make this recipe vegan-friendly, replace the granulated sugar with a natural sweetener like maple syrup or coconut sugar.

If you prefer a thicker sauce, reduce the water in the cornstarch mixture or simmer the sauce for a few more minutes.

You can also marinate the tofu in the soy sauce mixture for at least 30 minutes before coating it with cornstarch for an even deeper flavor. The crispy tofu can be reheated in the oven at 400°F (200°C) for 10-12 minutes, or until crispy again.