Tofu Teriyaki

When I’m craving Asian flavors and have leftover rice, I like to prepare this crispy and sticky Tofu Teriyaki. When served with rice and a side of vegetables, it transforms a simple dish into a mouthwatering, nutritious, and healthy meal.

I’m always looking for new ways to cook tofu, aiming to enhance its neutral flavor and create a delicious texture. Tofu Teriyaki is a must-try, and what makes it special is the combination of ingredients that, when cooked, create a pleasant sticky texture. The sauce is made with soy sauce, apple cider vinegar, honey, freshly grated ginger, grated garlic cloves, chilli flakes and cornstarch. I love enjoying these delightful tofu cubes with a sprinkle of sesame seeds, served with white rice, whose mild flavor perfectly balances the sweet notes of the sauce.

Tofu Teriyaki comes from Japan, where the term “teriyaki” combines the words “teri” (glaze) and “yaki” (to grill). Originally, this sauce was used for meat or fish, but as tofu gained popularity, it became a great alternative for those following a plant-based or vegetarian diet. Over time, the sauce has evolved, with variations that include ingredients like ginger, garlic, vinegar and cornstarch for thickening.

To store the Tofu Teriyaki in the fridge, place it in an airtight container and keep it for up to 3-4 days. Then, when you’re ready to reheat it, add it to a skillet over medium heat or use the microwave for a quicker option. If the sauce has thickened too much, add some water or soy sauce to loosen it up.

Ingredients for glazed tofu

• Cornstarch: it acts as a thickening agent for the sauce, and when combined with liquid ingredients, it helps to create a glossy, thicker texture that clings to the tofu. Moreover, I also use the cornstarch to coat the tofu cubes before cooking them in the saucepan, which helps create a crispy exterior.

• Soy sauce: it provides a rich, umami flavor as the base of the sauce, adding a savory note to balance the sweetness of ingredients like honey. Additionally, soy sauce adds color to the tofu, giving it a deep brown hue that makes the dish even more visually appealing.

• Honey: it provides the primary sweet note, perfectly balancing the savory flavor of the soy sauce. Honey also complements the acidity of the apple cider vinegar and contributes to the sticky texture of the sauce, helping it adhere to the tofu and creating a glossy finish.

• Apple cider vinegar: its acidity cuts through the sweetness of the honey and the richness of the soy sauce, creating a harmonious overall flavor. Apple cider vinegar also helps to tenderize the tofu and contributes to the smooth texture of the sauce.

• Ginger: freshly grated ginger releases essential oils, adding freshness and elevating the overall eating experience with its aromatic base. Moreover, this ingredient has digestive and anti-inflammatory properties, making the dish even more nutritious.

• Garlic: when grated, garlic contributes a pungent and sharp flavor that balances the sweetness of the honey and blends well with the soy sauce. Moreover, garlic offers many health benefits, such as antioxidants properties that protect cells from damage, as well as anti-inflammatory effects. Finally, this ingredient supports digestion.

Find the complete recipe with measurements below.

How to prepare the teriyaki sauce

Dry the tofu to remove excess moisture, then cut it into cubes and coat with 1tbsp of cornstarch.

Heat 1tbsp of olive oil in a saucepan, and once hot, add the tofu, cooking until golden.

For the sauce: in a bowl, whisk together the soy sauce, apple cider vinegar, honey, freshly grated ginger, grated garlic cloves, chilli flakes, 1tbsp of cornstarch, and water.

Pour the sauce over the tofu and let it cook until it thickens.

Serve the tofu teriyaki with a a sprinkle of sesame seeds, along with a  side of rice and some vegetables.

My tips for glossy tofu

• Substitute honey with maple syrup or agave syrup for a plant-based version.

• Before cooking the tofu, press it to remove excess moisture.

• Use firm or extra-firm tofu as it holds up better when sautéeing.

• If the sauce becomes too thick, add some water or extra soy sauce.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!

Tofu Teriyaki

Course: MainCuisine: vegetarian

Servings

2

servings

Prep time

10

minutes

Cooking time

18

minutes

Ingredients

• Tofu 1 block (firm)

• Soy sauce 1/4 cup

• Cornstarch 2tbsp

• Olive oil 2tbsp

• Apple cider vinegar 1tbsp

• Honey 2tbsp

• Ginger (fresh) 1tbsp (grated)

• Garlic 2 cloves

• Chilli flakes 1/2tsp

• Water 2tbsp

• Sesame seeds (for garnish)

• Rice (for serving)

• Vegetables (for serving)

Directions

• Dry the tofu to remove excess moisture, then cut it into cubes and coat with 1tbsp of cornstarch.
• Heat 1tbsp of olive oil in a saucepan, and once hot, add the tofu, cooking until golden.
• For the sauce: in a bowl, whisk together the soy sauce, apple cider vinegar, honey, freshly grated ginger, grated garlic cloves, chilli flakes, 1tbsp of cornstarch, and water.
• Pour the sauce over the tofu and let it cook until it thickens.
• Serve the tofu teriyaki with a a sprinkle of sesame seeds, along with a  side of rice and some vegetables.

Notes

• Substitute honey with maple syrup or agave syrup for a plant-based version.
• Before cooking the tofu, press it to remove excess moisture.
• Use firm or extra-firm tofu as it holds up better when sautéeing.
• If the sauce becomes too thick, add some water or extra soy sauce.