Go Back
To make crispy teriyaki tofu, you need a few key ingredients. Here’s what you’ll gather: - 1 block (14 oz) firm tofu, pressed and drained - ¼ cup soy sauce (low sodium preferred) - 2 tablespoons maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon cornstarch Each component adds flavor and helps create that crispy texture you crave. Cooking oils play a big role in achieving a crispy finish. For this recipe, you'll need: - 2 tablespoons vegetable oil (for frying) This oil helps fry the tofu to golden perfection without sticking. Garnishes not only make your dish look great but also add a burst of flavor. Consider these options for your crispy teriyaki tofu: - Sesame seeds for garnish - Green onions, sliced (for garnish) These simple additions elevate your dish and give it a pop of freshness. For the full recipe, check out the details above! Start with a block of firm tofu. Press it well to get rid of extra water. This helps the tofu absorb flavor better. Cut the tofu into 1-inch cubes. Make sure they are uniform in size for even cooking. Pat the cubes dry with a paper towel. This step is key for getting that crispy texture later. Next, you will create a tasty marinade. In a small bowl, combine soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Whisk them all together until mixed well. Place the tofu cubes in a shallow dish and pour the marinade over them. Ensure all sides of the tofu are coated. Let it marinate for at least 30 minutes. For more flavor, let it sit in the fridge for up to 2 hours. The longer, the better! Now it's time to fry the tofu. First, toss the marinated cubes in cornstarch. This will help create a nice crispy layer. Heat vegetable oil in a non-stick skillet over medium-high heat. Carefully add the tofu cubes to the skillet. Don’t overcrowd them; this can make them soggy. Fry each side for about 3-4 minutes until they are golden brown. Once done, remove the tofu and let it drain on paper towels. This will soak up any extra oil. For a finishing touch, return the reserved marinade to the skillet. Bring it to a simmer for 2-3 minutes to thicken. Add the crispy tofu back in and toss gently to coat. Now you're ready to serve! Enjoy your crispy teriyaki tofu with steamed rice or quinoa. To get the best crispy texture, start with firm tofu. Press the tofu well to remove water. Moisture leads to soggy tofu. Cut the tofu into even cubes for uniform cooking. Tossing the cubes in cornstarch is key. The cornstarch forms a nice crust. Fry the tofu in hot oil, but do not overcrowd the pan. This helps each piece cook evenly. Allow the tofu to fry undisturbed. This way, each side gets golden brown. A common mistake is not pressing the tofu enough. If you skip this step, your tofu will not crisp well. Another mistake is marinating too briefly. Aim for at least 30 minutes. Too much marinade can also make the tofu soggy. Make sure to dry the cubes after marinating. Lastly, avoid cooking on too low heat. Moderate to high heat is best for crispy results. For this recipe, use a non-stick skillet. It helps with easy flipping and prevents sticking. A spatula with a flat edge is great for flipping the tofu. You might also want a mixing bowl for the marinade. A cutting board and a sharp knife will make cutting the tofu easy. Lastly, a paper towel can help drain excess oil after frying. These tools will make your cooking process smooth and enjoyable. For the full recipe, check out the complete guide. {{image_2}} You can make this dish vegetarian by using plant-based sauces. For example, swap soy sauce with a mushroom soy sauce for a richer flavor. If you need it vegan, the recipe is already vegan-friendly. Just ensure all sauces are free from any animal products. To make the marinade gluten-free, use tamari instead of soy sauce. Tamari tastes similar but has no wheat. Always check labels to ensure the other ingredients are gluten-free. Maple syrup, rice vinegar, and sesame oil are usually gluten-free, making them safe choices. You can add more flavor by including different ingredients. Try adding some chili flakes for heat. Fresh herbs like cilantro or basil can also brighten the dish. You might enjoy adding vegetables such as bell peppers or snap peas during frying. These options create extra texture and color, making your dish even more appealing. Try these variations for a fun twist! For the full recipe, refer back to the beginning. To store leftover crispy teriyaki tofu, let it cool first. Place the tofu in an airtight container. Always keep it in the fridge. This will keep the tofu fresh for a longer time. You can enjoy it later in salads or rice bowls. When you reheat tofu, you want to keep it crispy. For the best results, use an oven or an air fryer. Set the oven to 375°F (190°C). Place the tofu on a baking sheet and heat for 10-15 minutes. This method helps revive the crunch. If you use a microwave, the tofu may turn soft. So, avoid that if you can. Marinated tofu can last in the fridge for about 3-5 days. Make sure to keep it in a sealed container. If you freeze marinated tofu, it can last for up to 3 months. However, freezing may change its texture. It may become a bit spongy after thawing. For the best taste, use marinated tofu within a week. You can bake or air-fry the tofu instead of frying it. To bake, preheat your oven to 400°F (200°C). After marinating, coat the tofu in cornstarch as usual. Place the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway for even crispiness. For air-frying, set your air fryer to 375°F (190°C) and cook the tofu for about 15-20 minutes, shaking the basket halfway through. Both methods give you crispy tofu with less oil, keeping it lighter and healthier. Yes, you can use different types of tofu. Silken tofu works for a softer dish, but it won't get crispy. Firm tofu is best for a nice crunch. Extra-firm tofu is even better, as it has less moisture. This helps it crisp up nicely. If you prefer a plant-based option, check for tofu labeled as "super firm." It will maintain its shape and texture during cooking. Serve your crispy teriyaki tofu over steamed rice or quinoa. This adds a nice base and balances the flavors. You can also add stir-fried veggies for extra color and nutrients. Try broccoli, bell peppers, or snap peas for a fresh crunch. Drizzle some extra teriyaki sauce on top for added flavor. Garnish with sesame seeds and green onions for a beautiful touch. For a fun twist, wrap the tofu in lettuce leaves for a tasty taco-style meal. You can find the full recipe for Crispy Teriyaki Tofu above! You learned how to make Crispy Teriyaki Tofu step-by-step. We covered key ingredients, cooking methods, and tips for perfect texture. You can swap for vegan or gluten-free options too. Remember to store leftovers right to keep them crispy. My final thought? Enjoy experimenting with flavors. Make this dish your own, and share it with friends. They will love it!

Crispy Teriyaki Tofu

Discover the ultimate Crispy Teriyaki Tofu Delight that will tantalize your taste buds! This simple recipe features perfectly fried tofu tossed in a rich teriyaki sauce, making it a go-to dish for any meal. With easy steps and delightful flavors, it’s perfect for everyone, whether you're a tofu lover or just exploring plant-based options. Click through to explore the full recipe and enjoy a delicious, guilt-free feast!
Print Recipe Pin Recipe

Ingredients
  

1 block (14 oz) firm tofu, pressed and drained

¼ cup soy sauce (low sodium preferred)

2 tablespoons maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch

2 tablespoons vegetable oil (for frying)

Sesame seeds for garnish

Green onions, sliced (for garnish)

Instructions
 

Begin by cutting the pressed tofu into 1-inch cubes. Pat them dry with a paper towel to remove excess moisture.

    In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger to create the teriyaki marinade.

      Place the tofu cubes into a shallow dish and pour the marinade over them. Let them sit for at least 30 minutes (or up to 2 hours in the fridge) for maximum flavor.

        Once marinated, remove the tofu from the marinade (reserve the marinade for later) and toss the cubes in cornstarch to coat evenly. This will help make them crispy when fried.

          Heat the vegetable oil in a non-stick skillet over medium-high heat. Carefully add the tofu cubes to the skillet, making sure not to overcrowd them. Fry for about 3-4 minutes on each side or until golden brown and crispy.

            Remove the crispy tofu from the skillet and place it on a plate lined with paper towels to remove any excess oil.

              In the same skillet, add the reserved marinade and bring it to a simmer over medium heat. Cook for about 2-3 minutes, allowing it to thicken slightly.

                Add the crispy tofu back into the skillet, gently tossing to coat the tofu in the thickened teriyaki sauce.

                  Remove from heat and transfer the tofu to a serving dish.

                    Prep Time: 10 min | Total Time: 50 min | Servings: 4

                      - Presentation Tips: Serve the crispy teriyaki tofu over a bed of steamed rice or quinoa, drizzled with additional teriyaki sauce, and garnished with sesame seeds and sliced green onions for a pop of freshness.