I’m sharing my pan-fried teriyaki tofu, a vegan, under-30-minute recipe that belongs in my recipes with teriyaki sauce collection thanks to one small technique I use.

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I love how Sweet & Sticky Teriyaki Tofu flips expectations: crispy pockets of extra firm tofu glazed in a glossy, sticky sauce that somehow tastes like a guilty pleasure without the guilt. It’s quick, bold, and oddly addictive, the kind of Tofu With Sauce Recipes I bring back to life on busy weeknights.

I add a little toasted sesame oil for that toasty note and it pulls everything together. If you like bold Asian flavors this is a little experiment worth trying, perfect for anyone hunting Recipes With Teriyaki Sauce that actually lives up to the hype.

I cant stop eating it.

Ingredients

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Tofu: dense plant protein, low carb, soaks up flavor, it’s creamy when crisped.
Cornstarch: makes the outside crisp and helps thicken that glossy teriyaki glaze.
Soy sauce: salty, umami rich, adds depth; choose low sodium to keep it healthier.
Maple syrup: sweet, caramel notes, balances salt, raises sugar content so use sparingly.
Garlic and ginger: punchy aromatics, give heat and brightness, both have immune perks.
Toasted sesame oil: tiny amount packs nutty aroma, boosts flavor without extra salt.
Green onions + sesame seeds: fresh crunch and visual pop, tiny fiber and healthy fats.

Ingredient Quantities

14 oz (400 g) extra firm tofu

2 tbsp cornstarch

1 tsp cornstarch

2 tbsp neutral oil (vegetable or avocado)

3 tbsp low sodium soy sauce or tamari

3 tbsp pure maple syrup or brown sugar

1 tbsp rice vinegar

1 tbsp mirin (optional)

1 tsp toasted sesame oil

1 clove of garlic

1 tsp fresh ginger

1 tbsp water

Salt and black pepper

2 green onions

1 tsp sesame seeds

How to Make this

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1. Press the 14 oz (400 g) extra firm tofu for at least 15 minutes between paper towels or a clean dish towel with a heavy pan on top to squeeze out extra water. pat dry, then cut into 1 inch cubes or rectangles.

2. Toss the tofu gently with 2 tbsp cornstarch, a pinch of salt and some black pepper so each piece is lightly coated. shake off excess cornstarch.

3. Heat 2 tbsp neutral oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. don’t overcrowd the pan, fry in batches if needed.

4. Pan fry the tofu until golden and crispy on all sides, about 3 to 5 minutes per side. transfer to a plate lined with paper towel to drain.

5. In a small bowl whisk together 3 tbsp low sodium soy sauce or tamari, 3 tbsp maple syrup or brown sugar, 1 tbsp rice vinegar, 1 tbsp mirin (optional), 1 tsp toasted sesame oil, 1 clove minced garlic, 1 tsp grated fresh ginger and 1 tbsp water.

6. Wipe the pan out if there’s burned bits, return to medium heat and pour in the sauce mixture. bring it to a gentle simmer so all the flavors come together.

7. Mix 1 tsp cornstarch with 1 tbsp cold water until smooth, then stir that slurry into the simmering sauce. cook and stir until the sauce thickens and becomes glossy and sticky, about 30 to 60 seconds.

8. Return the crispy tofu to the pan and toss gently to coat every piece in the sticky teriyaki sauce. let it cook 1 more minute so the glaze clings to the tofu.

9. Taste and adjust with a tiny pinch of salt or pepper if needed. garnish with sliced 2 green onions and 1 tsp sesame seeds. serve hot over rice or greens.

Equipment Needed

1. Cutting board, for slicing the tofu and green onions
2. Chef’s knife, sharp enough to cut clean 1 inch cubes
3. Heavy pan or cast iron skillet, to press the tofu while draining
4. Large nonstick or cast iron skillet, for frying and glazing the tofu
5. Paper towels or a clean dish towel, to press and to line a draining plate
6. Measuring spoons and tablespoon, for soy sauce, cornstarch, maple etc
7. Small mixing bowl and a whisk or fork, to mix the sauce and cornstarch slurry
8. Spatula or tongs, to turn the tofu and toss it in the sauce

FAQ

Q: How do I get the tofu extra crispy? A: Press the block 15-30 minutes to remove moisture, or freeze then thaw for chewier texture, then pat very dry. Cut into cubes, toss with the 2 tbsp cornstarch and a little salt and pepper, dont crowd the pan, and fry in 2 tbsp neutral oil on medium-high till golden on all sides. For a hands-off method bake at 400°F (200°C) about 25-30 minutes, turning once.

Q: Why are there two cornstarch amounts in the ingredients? A: The 2 tbsp is for coating the tofu so it crisps. The 1 tsp is for a slurry with 1 tbsp water to thicken the teriyaki sauce at the end so it becomes glossy and sticky.

Q: Can I make this gluten-free or not vegan? A: Yes, use tamari for gluten-free. If you arent vegan swap maple syrup for honey. Mirin is optional, you can skip it or add a splash more rice vinegar if you dont have it.

Q: How do I get the sauce to cling and not make the tofu soggy? A: Make the sauce in a small pan: soy, maple, rice vinegar, mirin, sesame oil, garlic and ginger. Whisk in the 1 tsp cornstarch + 1 tbsp water and simmer till it thickens, then toss with very hot, drained tofu so it glazes instead of steaming. Work fast so the coating stays crisp.

Q: How long will leftovers keep and best way to reheat? A: Store in an airtight container in the fridge 3-4 days. Reheat in a skillet over medium-high with a splash of oil or in a hot oven (350°F / 175°C) for 8-10 minutes to re-crisp. Microwave will warm but make it soggy.

Q: Can I prep parts ahead to save time? A: Totally. Press the tofu and toss it with cornstarch a few hours ahead and keep covered in the fridge. Make the sauce up to 3 days ahead and reheat then toss with freshly fried or baked tofu. You can also freeze tofu beforehand to change the texture, then thaw and cook as usual.

Sweet & Sticky Teriyaki Tofu Recipe Substitutions and Variations

Tofu: swap with tempeh for a nuttier, firmer bite, seitan if you want a meaty chew (not gluten free), or thick sliced portobello mushrooms for a veggie option. Press and marinate the same.
Cornstarch: use arrowroot powder, tapioca starch, or potato starch instead. They give a similar glossy, crispy coating and are usually a 1 to 1 swap.
Soy sauce / tamari: coconut aminos for a milder, gluten free option, Bragg Liquid Aminos for a similar savory hit, or whisk a little miso with water for depth if you need something pantry friendly.
Maple syrup / brown sugar: honey or agave work great, date syrup gives a richer flavor, or mix molasses with a bit of water to mimic brown sugar’s depth if you want that caramel note.

Pro Tips

1) Press or freeze for better texture. If you want tofu that soaks up sauce and gets chewier, freeze it then thaw and press, or press for 30 minutes not 15. its a small extra step but you’ll notice the difference when you bite into it.

2) Dusting trick for super crispness. Use a fine sifter or a paper bag to coat the tofu with cornstarch, then let the pieces sit 5 minutes so the starch forms a thin dry skin before they hit the pan. Shake off the obvious excess though, too much makes a gummy crust.

3) Manage your heat and space. Hot oil thats shimmering is good but dont crowd the pan, work in small batches. If bits start to burn, wipe the pan clean before adding sauce or deglaze with a splash of water or rice wine so the sauce wont taste bitter.

4) Make the sauce sing. Taste as you go. If it’s too sweet add a few drops of rice vinegar or a squeeze of citrus, if too salty add a touch of sweetener or water. For extra depth try a tiny bit of toasted sesame oil at the very end or a pinch of chili flakes for heat.

5) Keep it crispy for leftovers. Store sauce separately if you can, reheat tofu in a hot oven or air fryer for a few minutes to re-crisp, then toss with warmed sauce right before serving. Toast the sesame seeds quickly in a dry pan first, they pop with more flavor.

Sweet & Sticky Teriyaki Tofu Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my pan-fried teriyaki tofu, a vegan, under-30-minute recipe that belongs in my recipes with teriyaki sauce collection thanks to one small technique I use.

Servings

servings

Calories

581

kcal

Equipment: 1. Cutting board, for slicing the tofu and green onions
2. Chef’s knife, sharp enough to cut clean 1 inch cubes
3. Heavy pan or cast iron skillet, to press the tofu while draining
4. Large nonstick or cast iron skillet, for frying and glazing the tofu
5. Paper towels or a clean dish towel, to press and to line a draining plate
6. Measuring spoons and tablespoon, for soy sauce, cornstarch, maple etc
7. Small mixing bowl and a whisk or fork, to mix the sauce and cornstarch slurry
8. Spatula or tongs, to turn the tofu and toss it in the sauce

Ingredients

14 oz (400 g) extra firm tofu
2 tbsp cornstarch
1 tsp cornstarch
2 tbsp neutral oil (vegetable or avocado)
3 tbsp low sodium soy sauce or tamari
3 tbsp pure maple syrup or brown sugar
1 tbsp rice vinegar
1 tbsp mirin (optional)
1 tsp toasted sesame oil
1 clove of garlic
1 tsp fresh ginger
1 tbsp water
Salt and black pepper
2 green onions
1 tsp sesame seeds

Directions

Press the 14 oz (400 g) extra firm tofu for at least 15 minutes between paper towels or a clean dish towel with a heavy pan on top to squeeze out extra water. pat dry, then cut into 1 inch cubes or rectangles.
Toss the tofu gently with 2 tbsp cornstarch, a pinch of salt and some black pepper so each piece is lightly coated. shake off excess cornstarch.
Heat 2 tbsp neutral oil in a large nonstick or cast iron skillet over medium-high heat until shimmering. don’t overcrowd the pan, fry in batches if needed.
Pan fry the tofu until golden and crispy on all sides, about 3 to 5 minutes per side. transfer to a plate lined with paper towel to drain.
In a small bowl whisk together 3 tbsp low sodium soy sauce or tamari, 3 tbsp maple syrup or brown sugar, 1 tbsp rice vinegar, 1 tbsp mirin (optional), 1 tsp toasted sesame oil, 1 clove minced garlic, 1 tsp grated fresh ginger and 1 tbsp water.
Wipe the pan out if there’s burned bits, return to medium heat and pour in the sauce mixture. bring it to a gentle simmer so all the flavors come together.
Mix 1 tsp cornstarch with 1 tbsp cold water until smooth, then stir that slurry into the simmering sauce. cook and stir until the sauce thickens and becomes glossy and sticky, about 30 to 60 seconds.
Return the crispy tofu to the pan and toss gently to coat every piece in the sticky teriyaki sauce. let it cook 1 more minute so the glaze clings to the tofu.
Taste and adjust with a tiny pinch of salt or pepper if needed. garnish with sliced 2 green onions and 1 tsp sesame seeds. serve hot over rice or greens.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 300g
Total number of serves: 2
Calories: 581kcal
Fat: 32.9g
Saturated Fat: 3.9g
Trans Fat: 0g
Polyunsaturated: 6g
Monounsaturated: 10g
Cholesterol: 0mg
Sodium: 532mg
Potassium: 300mg
Carbohydrates: 46.2g
Fiber: 1.5g
Sugar: 25g
Protein: 16.5g
Vitamin A: 150IU
Vitamin C: 3mg
Calcium: 715mg
Iron: 3.5mg

Sweet & Sticky Teriyaki Tofu Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Sweet & Sticky Teriyaki Tofu Recipe Substitutions and Variations

Pro Tips