This Vegan Teriyaki Tofu recipe is easy to make and perfectly crave-worthy. Crispy tofu is covered in a delicious teriyaki sauce for a hearty, healthy meal any night of the week.
What is Vegan Teriyaki Sauce Made Of?
Once you see the ingredient list for teriyaki sauce, you’re going to kick yourself for not making it sooner! All you need to make this yummy vegan teriyaki tofu is:
- Water – Easy enough, right?
- Tamari (low-sodium) – I try to live mostly gluten-free, so I opt for Tamari over soy sauce most of the time. If it doesn’t matter to you, Bragg’s liquid aminos, soy sauce, and coconut aminos will all do the trick.
- Rice Wine Vinegar – Beautifully light in flavor, rice wine vinegar is a favorite in my pantry. If you don’t have any on hand, swap in apple cider vinegar instead.
- Maple Syrup – Maple is my sweetener of choice. Regardless of whether you grab grade A or B, it will be delicious. You can also choose to use agave nectar or date syrup instead.
- Garlic – For the most potent flavor, I suggest using fresh cloves. In a pinch, swap in 1/4 teaspoon of dried garlic for each clove.
- Ground Ginger – Ginger gives teriyaki sauce the requisite bite. I always have ground ginger on hand for convenience. If you keep fresh around, you can substitute about a tablespoon of grated fresh ginger root instead.
- Cornstarch – Used as a thickening agent, be sure to dilute it in a small amount of liquid to create what is known as a “slurry.” If you don’t, it’ll clump up in the sauce. If corn is not on the menu for you, swap in an equal amount of arrowroot powder instead.
- Firm Tofu – Extra Firm will also work if that’s what you have on hand.
Should I Marinate Tofu Before Cooking? If So, For How Long?
Think of tofu as a flavor sponge. It will take on the flavor of anything that you throw at it! Without the addition of a sauce or marinade, tofu is rather bland.
For that reason, I generally try to marinate my tofu for a minimum of 15 minutes before using. If you happen to be one of those people who plan in advance (you go!), tofu will continue to become more flavorful if you marinate it for up to 24 hours.
TIP: In order to ensure the best possible absorption of flavor, be sure to press your tofu prior to marinating it. This will release any excess water, making plenty of space for all the flavor to soak in.
Why Is This Recipe Healthy
As a nutritionist, I do my darndest to make things both taste yummy and be nutritious. For this particular teriyaki tofu recipe, I use:
- Organic, non-GMO tofu.
- Maple syrup instead of refined sugar. Also, I only use 1 tablespoon in the whole recipe!
- Low sodium (sometimes branded as “light”) tamari or soy sauce to cut back on sodium content.
- A big helping of veggies alongside the tofu to boost nutrient intake.
How to Make Teriyaki Tofu
I promised you, this is a simple recipe. All you need to do is press and marinate your tofu, decide how you’d like to cook it (I give you three options!), and quickly simmer the sauce. Read on for more details!
Step 1 – Press and Marinate Tofu
First, as with most tofu recipes, you need to press the cube of tofu to remove any excess liquid. Open your package of tofu and drain the water.
Next, place the cube into a tofu press, or, if you don’t have one, on a paper towel-lined plate. Add more paper towels to the top and clamp the press, or set a cookie sheet on top with a few heavy cans. Leave for about 15 minutes.
While the tofu is pressing, mix all the marinade ingredients together. Remove the tofu from the press and cut it into cubes. Add the cubes to a bowl with the marinade and toss to coat. Allow to marinate for at least 15 minutes and up to 24 hours.
Step 2 – Cook the Tofu
Now this recipe turns into a choose-your-own-adventure story. Bake, fry, or air fry the tofu per your liking. Instructions for each method are below:
Bake {Oil-Free}
- Preheat oven to 400 degrees.
- Place the tofu on a baking tray (optional – line baking tray with parchment paper for easy cleanup) and bake for 20-25 minutes, flipping halfway.
TIP: If you opt for this method, feel free to double down on the sheet pan action and roast some veggies too! I love teriyaki tofu with broccoli, Brussels sprouts, cauliflower or carrots.
Pan Fry
- Add the tofu to a pan with a tablespoon of oil and cook over medium heat. Fry for about 2 minutes on each side until golden in color.
Air Fry {Oil-Free}
- Add tofu to air fryer basket and air fry at 400F for 10-15 minutes (or until done to your liking) tossing halfway through.
If you prefer more of a smoky flavor, you can also opt to grill your tofu instead!
Step 3 – Make Sauce and Assemble
Once the tofu is cooked, mix all of the sauce ingredients except the cornstarch and 2 TB of water in a saucepan. Heat on low-medium until bubbling.
Mix cornstarch and 2 TB of water in a separate small bowl to create a slurry. Add to the bubbling sauce. Stir and cook for a few minutes until the sauce has thickened enough to coat the back of a spoon.
Toss the cooked tofu cubes with the sauce and serve. Bonus points if you sprinkle some toasted sesame seeds and sliced green onions on top for a pretty and tasty garnish. Enjoy!
Serving and Storing
Teriyaki tofu is delicious in many ways. While I personally love scooping this teriyaki tofu over some brown rice and serving it with steamed or roasted veggies, that’s just one way of doing things. Here are a few more ideas to get you started:
- Over noodles (rice, lentil, buckwheat, and chickpea are all good gf options)
- Over quinoa, brown rice, “fried” rice or other grain
- Add to a buddha or veggie bowl
- Cook tofu as “steaks” rather than cubes and turn into a sandwich or wrap
However you choose to serve your takeout fake-out teriyaki tofu, I’m pretty sure you’re going to love it!
While this recipe is best served immediately after cooking, leftovers will keep in the fridge for about 5 days or in the freezer for up to a month.
To reheat, microwave for 2-4 minutes or place in a pan on the stovetop with a couple tablespoons of water as needed.
Tips and Tricks
- Don’t skimp on pressing your tofu! Not only will it not absorb as much of the marinade flavors, it will also not cook as well.
- Marinate for a minimum of 15 minutes or risk having your tofu be bland.
- Keep an eye on your sauce! It will burn quickly if you let it. I recommend waiting until your tofu is done to turn on the stovetop. As soon as it hits a simmer, add the cornstarch slurry and cook for just about a minute or two more.
Frequently Asked Questions
While my recipe for teriyaki sauce is definitely vegan, other recipes may vary. As long as they are made without honey, most often the answer is yes.
Absolutely! This recipe is gluten-free if you use tamari, Bragg’s liquid aminos, or coconut aminos.
I love where your head is at! We love spicy at our house, too. If spicy foods are your jam, feel free to add sambal oelek or sriracha to taste! You can also use up to a teaspoon of red pepper flakes in the teriyaki tofu marinade.
Other Tasty Tofu Recipes
- Tofu in Garlic Chili Sauce – for those spicy lovers (I see you!)
- Green Bean and Tofu Stir Fry – another quick and easy fakeout takeout recipe
- Tofu Crumbles – a staple recipe in any vegan household!
- Thai Basil Noodles – my vegan version of drunken noodles
- And if you want to try something other than tofu, check out my popular Teriyaki Tempeh recipe!
If you make this recipe and LOVE IT, please give it 5 stars ★★★★★!
📖 Recipe
Teriyaki Tofu
Ingredients
- 14 oz block firm non-GMO tofu drained and pressed
- 1 TB avocado oil or olive oil
MARINADE
- 2 TB tamari or sub bragg's liquid amnios, coconut aminos, or soy sauce (soy sauce is not gf)
- 1 tsp avocado or sesame oil (optional)
- 1 tsp garlic powder
SAUCE
- 1 cup water
- 1/4 cup tamari or sub bragg's liquid amnios, coconut aminos, or soy sauce (soy sauce is not gf)
- 1 TB rice wine vinegar or apple cider vinegar
- 1 TB maple syrup grade A or B
- 2 garlic cloves minced or 1/4 tsp garlic powder
- 1 tsp ground ginger
- 1.5 TB cornstarch
- 2 TB water
Instructions
- Mix all the marinade ingredients and marinate cubes for 10-15 minutes.
- Cut tofu into cubes.
- Bake, fry, or air fry the tofu (see directions below).
- Once the tofu is cooked, mix all of the sauce ingredients except the cornstarch and 2 TB of water in a saucepan. Heat on low medium until bubbling.
- Mix cornstarch and 2 TB of water in a small bowl and add to the sauce. Stir and cook for a few minutes until the sauce has thickened.
- Coat tofu with sauce and serve with veggies of choice and rice/noodles/quinoa.
Bake {Oil-Free}
- Preheat oven to 400 degrees.
- Place the tofu on a baking tray (optional – line baking tray with parchment paper) and bake for 20-25 minutes, flipping in halfway.
Pan Fry
- Add the tofu to a pan with a tablespoon of oil and cook over medium heat. Fry for about 2 minutes on each side until golden in color.
Air Fry {Oil-Free}
- Add tofu to air fryer basket and air fry at 400F for 10-15 minutes (or until done to your liking) tossing halfway through.
Notes
Serving and Storing
Teriyaki tofu is delicious in many applications. While I personally love scooping this teriyaki tofu over some sticky rice and serving with steamed or roasted veggies, that’s just one way of doing things. Here are a few more ideas to get you started:- Over noodles
- Over quinoa, brown rice, fried rice or any other grain
- Add to a grain bowl
- Cook tofu as “steaks” rather than cubes and turn into a sandwich
Tips and Tricks
- Don’t skimp on pressing your tofu! Not only will it not absorb as much of the marinade flavors, it will also not cook as well.
- Marinate for a minimum of 15 minutes or risk having your tofu be bland.
- Keep an eye on your sauce! It will burn quickly if you let it. I recommend waiting until your tofu is done to turn on the stovetop. As soon as it hits a simmer, add the cornstarch slurry and cook for just about a minute more.
Nutrition
Mary Ellen Valverde MS, CNS, LDN is a Licensed Nutritionist and Certified Nutrition Specialist who empowers vegans to feel confident creating sustainable habits that align with their values and health goals. She shares easy plant-powered food to nourish your body + satisfy your tastebuds. Mary Ellen’s recipes and nutrition info have been featured on Yahoo News, Parade, VegNews, LIVESTRONG, Dr. Axe, Greatist, LIVEKINDLY, Brit+Co, Well+Good, and more. She lives in NJ with her husband & two sweet shih tzus, Firenze & Sophie.
Christine @ Run Plant Based says
This looks amazing, love the flavors and veggies. Thanks!
Mary Ellen says
Thanks so much Christine! 🙂
Melissa | Vegan Huggs says
This is a serious drool-worthy recipe! That sauce is perfection, and I love he addition of shaved brussels sprouts. Pinned!
Mary Ellen says
Thanks so much Melissa! And thank you for sharing!
fitfoodiemama says
I LOVE shaved Brussels sprouts and Asian flavors- this looks absolutely delicious!
Mary Ellen says
Thank you so much Annemarie!
Deborah @ Confessions of a mother runner says
Baked tofu is one of my staples and I love to switch around the seasonings on it. Thanks for linking up
Mary Ellen says
Thanks so much Deborah! Tofu is a staple of mine now!
Jac -Tinned Tomatoes (@tinnedtoms) says
That looks totally scummy! Thanks for entering your tofu into Meat Free Mondays, I featured your recipe and the roundup is now live, if you would like to see what else was featured this week or just how bonnie your dish looks. Right, now time to do a bit of promotion for this post for you!
Mary Ellen says
Thank you so much Jac! I love linking up with Meat Free Mondays! Going to check out the other recipes now!
awhiskandtwowands says
You had me at brussel sprouts and missing tofu even more. I had soy on Friday so I think I’ll have to give this a try soon. Happy Meatless Monday, thank you for linking up with us!
Mary Ellen says
Let me know if you do get to try it soon!