Go Back
To make oven baked teriyaki tofu, you will need: - 1 block (14 oz) firm tofu, pressed and drained - 1/4 cup soy sauce (or tamari for gluten-free) - 2 tablespoons maple syrup - 2 tablespoons rice vinegar - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced - 1 tablespoon cornstarch - 1/2 teaspoon black sesame seeds (for garnish) - 2 green onions, sliced (for garnish) Each of these ingredients plays a key role in the dish. The firm tofu gives you a nice bite. The soy sauce brings salty depth. Maple syrup balances it with sweetness. Rice vinegar adds a tangy touch. Sesame oil gives a nutty flavor, while ginger and garlic add warmth. If you want a gluten-free version, swap soy sauce with tamari. This change keeps the flavor while making it safe for those with gluten concerns. You can also use coconut aminos as a soy-free option. It has a sweeter taste but still works well. Presentation is important in cooking. For this dish, I suggest using: - Black sesame seeds - Sliced green onions These garnishes add color and texture. They elevate the dish, making it more appealing. You can sprinkle them on top just before serving. Enjoy the burst of flavor they add to your meal! First, you need to press the tofu. This removes extra water and helps it absorb flavor. Use a clean towel to wrap the tofu. Place something heavy on top for about 15 minutes. Next, cut the pressed tofu into 1-inch cubes. Set the cubes aside while you make the sauce. In a medium bowl, mix your teriyaki sauce. Combine 1/4 cup soy sauce, 2 tablespoons maple syrup, 2 tablespoons rice vinegar, and 2 tablespoons sesame oil. Add 1 tablespoon of grated ginger and 2 minced garlic cloves. Whisk it all together until smooth. Pour half of this sauce over your tofu cubes. Toss gently so every piece is coated. Let the tofu marinate for about 15 minutes. This step is key for a burst of flavor. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Take the marinated tofu and toss it with 1 tablespoon of cornstarch. This gives the tofu a nice crispy crust. Spread the tofu cubes in a single layer on the baking sheet. Bake for 25-30 minutes. Flip the cubes halfway through for even cooking. They should look golden and crispy when done. Drizzle the rest of the teriyaki sauce over the tofu and bake for another 5 minutes. This caramelizes the sauce, adding a tasty glaze. Let the tofu cool for a few minutes before serving. Garnish with black sesame seeds and sliced green onions. Enjoy your meal! For the complete recipe, check out the Full Recipe section. To make crispy tofu, start with firm tofu. Press it to remove extra water. I like to use a clean towel and a heavy pan. This helps the tofu soak up more flavor. After pressing, cut the tofu into cubes. Toss these cubes with cornstarch. The cornstarch helps give that crispy texture when baked. Spread the cubes out on the baking sheet. Make sure they don’t touch. This allows air to circulate and crisp them up. Marination is key to flavor. For this recipe, marinate your tofu for at least 15 minutes. If you have more time, let it sit longer. Up to 30 minutes is great for deeper flavor. Just remember, don’t marinate too long. The tofu can become too salty if left in sauce for hours. Keep an eye on the time to get the best taste. A few mistakes can ruin your tofu. First, don’t skip pressing it. Skipping this step leads to soggy tofu. Second, avoid overcrowding the baking sheet. This makes it hard for the tofu to crisp up. Lastly, don’t forget to flip the tofu halfway through baking. This helps both sides cook evenly. Following these tips will make your oven-baked teriyaki tofu amazing! For the full recipe, check it out [here](Full Recipe). {{image_2}} You can add vegetables to your oven baked teriyaki tofu for extra flavor. Broccoli, bell peppers, and carrots work well. Just chop them into bite-sized pieces. Toss them with the tofu during the last 10 minutes of baking. This way, they stay crisp and tasty. You can even drizzle some teriyaki sauce on top before serving. If you need a tofu substitute, try tempeh or seitan. Tempeh has a nutty taste and a firm texture. Seitan is chewy and mimics meat well. Both options soak up the teriyaki sauce nicely. You can follow the same steps in the recipe for these substitutes. To kick up the heat, add chili flakes or sriracha to the teriyaki sauce. You can start with a teaspoon and adjust to your taste. Another option is to use spicy soy sauce instead of regular soy sauce. This gives your dish a nice kick without much extra effort. Enjoy experimenting with different spice levels! To store leftover teriyaki tofu, place it in an airtight container. Make sure to let it cool first. This keeps the tofu moist and fresh. It can stay in the fridge for up to four days. If you want to keep it longer, consider freezing it. To reheat your teriyaki tofu, I suggest using an oven or a skillet. Preheat the oven to 350°F (175°C). Spread the tofu on a baking sheet and heat for about 10-15 minutes. This method keeps it crispy. If you use a skillet, add a little oil and warm it over medium heat for about 5 minutes. Stir gently to avoid breaking the tofu. You can freeze teriyaki tofu for easy meal prep. First, let it cool completely. Then, wrap it tightly in plastic wrap or foil. Place it in a freezer-safe bag or container. It will stay fresh for up to three months. When you're ready to eat, thaw it overnight in the fridge before reheating. This way, you can enjoy your tasty dish anytime! For the full recipe, check out the previous sections. No, I do not recommend soft tofu for this recipe. Soft tofu has a high water content. It will break apart easily when baking. Firm tofu holds its shape better. It also absorbs flavors well. You want a nice texture that crispy tofu provides. Stick with firm or extra-firm tofu for the best results. Making teriyaki sauce from scratch is easy and fun! Here’s what you need: - 1/4 cup soy sauce (or tamari) - 2 tablespoons maple syrup - 2 tablespoons rice vinegar - 2 tablespoons sesame oil - 1 tablespoon fresh ginger, grated - 2 cloves garlic, minced Just whisk all these ingredients together in a bowl. This sauce has a great balance of sweet and savory flavors. Feel free to adjust the sweetness or add spice if you like. Using fresh ginger and garlic makes a big difference in taste. Oven baked teriyaki tofu pairs well with many sides. Here are a few ideas: - Steamed rice or quinoa - Stir-fried vegetables - A fresh salad with a light dressing - Noodles tossed with sesame oil These sides complement the flavors of the tofu. They also add color and nutrition to your plate. Enjoy mixing and matching your favorites for a complete meal! For the full recipe, check out the details above. This blog post covered how to make oven baked teriyaki tofu. You learned about the main ingredients, including gluten-free options and garnishes. I shared step-by-step instructions for preparing, marinating, and baking the tofu. You now know tips for getting crispy tofu and avoiding common mistakes. We also discussed variations and storage info for leftovers. Tofu can be delicious and satisfying. With these methods, you can enjoy great meals at home. Give it a try and have fun cooking!

Oven Baked Teriyaki Tofu

Discover the deliciousness of Oven Baked Teriyaki Tofu with this easy recipe! Perfectly crispy on the outside and bursting with umami flavor, this dish is a fantastic plant-based option for any meal. With simple ingredients like soy sauce, maple syrup, and fresh ginger, you can whip up a mouthwatering dish in just 50 minutes.
Print Recipe Pin Recipe

Ingredients
  

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

1/4 cup soy sauce (or tamari for gluten-free)

2 tablespoons maple syrup

2 tablespoons rice vinegar

2 tablespoons sesame oil

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

1 tablespoon cornstarch

1/2 teaspoon black sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    Cut the pressed tofu into 1-inch cubes and set aside.

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

        Pour half of the teriyaki sauce over the tofu cubes and gently toss to coat. Let marinate for about 15 minutes for flavor infusion.

          In a separate bowl, toss the marinated tofu with cornstarch until evenly coated. This will give the tofu a crispy texture when baked.

            Spread the coated tofu cubes in a single layer on the prepared baking sheet.

              Bake in the preheated oven for 25-30 minutes, flipping halfway through, until the tofu is golden and crispy on the edges.

                Remove from the oven and drizzle with the remaining teriyaki sauce, tossing gently to combine.

                  Return to the oven for an additional 5 minutes to allow the sauce to caramelize slightly.

                    Once done, remove from the oven and let cool for a few minutes. Garnish with black sesame seeds and sliced green onions before serving.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4