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Teriyaki tofu
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Crunchy Teriyaki Tofu Recipe

Course Main Course
Cuisine Japanese
Keyword Teriyaki, Tofu
Cook Time 35 minutes
Servings 4 people
Author Joost Nusselder
Cost $5-7


For tofu:

  • 1 package of firm tofu drain, press, and cut into small 1-inch cubes
  • 1 tbsp soy sauce
  • 1 tbsp vegetable oil
  • 1 tbsp cornstarch
  • ¼ tsp black pepper

For sauce:

  • 5 tbsp soy sauce
  • ¼ cup of water
  • 2 tbsp rice vinegar
  • 3 tbsp brown sugar
  • 2 tbsp mirin
  • 1 tsp sesame oil
  • 1 tsp ginger freshly grated
  • 2 cloves garlic minced
  • 1 tbsp cornstarch

For garnish:

  • 1 tbsp sesame seeds


  • Start by preheating the oven to 400 degrees F.
  • Line a baking sheet with parchment paper.
  • Cut up the tofu into 1-inch pieces and place them in a medium bowl. Coat with soy sauce, oil, cornstarch, and pepper. Mix well.
  • Place the tofu pieces on the baking tray and spread them out, so they’re not touching.
  • Bake for 15 minutes, turn the pieces around and bake for another 15-20 minutes until the tofu pieces are browned. They should be crispy, too, at this point.
  • Prepare the sauce. Grab a saucepan and put it on medium heat. Add the soy sauce, water, rice vinegar, sugar, mirin, oil, ginger, and garlic. Wait until it starts to simmer, then turn down the heat to low and let the sauce simmer for 10 minutes.
  • Now it’s time to make the sauce thicker. In a small bowl, mix the cornstarch with 2 tbsp of cold water and pour into the sauce. Stir and let it simmer for another minute.
  • Add in the tofu pieces and mix well. Remove from heat.
  • Garnish with sesame seeds, and the dish is ready to serve.


Cooking tip: Don’t skip on the cornstarch. This ingredient helps coat the tofu, which makes the sauce thicker and stickier. Without it, the teriyaki sauce might melt off the tofu, which is less than ideal.