Crispy Baked Tofu Teriyaki
When I want an extra tasty dish and high in protein, I make this crispy baked teriyaki tofu. I use extra-firm tofu, broccoli, and a rich vegan teriyaki sauce to create a meal full of crisp and tender textures, with that undeniable savory-sweet flavor cooked into every ingredient. It takes just 35 minutes for me to make it for my family and is great for busy weeknights.
Servings: 4
Calories: 499kcal
Ingredients
- 16 ounces extra-firm tofu , cubed and pressed (see note)
- ½ cup teriyaki sauce , gluten-free if needed (use my homemade recipe or store bought)
- ¼ cup cornstarch
To Serve:
- 2 cups rice , can also mix in cauliflower rice for extra veggies
- 2 cups broccoli , cut into pieces (about two small heads)
- ¼ c sliced green onions , plus more for garnish at the end
- More teriyaki sauce to drizzle over the top if preferred
Instructions
- Preheat the oven to 450°F/ 232°C.
- Cut the tofu into pieces. You can do squares, rectangles, triangles, or anything else you prefer. Just make sure pieces are all around the same size so that baking time is equal.
- Put the tofu in a large bowl and drizzle 2 tablespoons of the teriyaki sauce over the top. Mix well.
- Next, add ¼ cup cornstarch and mix again. It will get goupy but that’s ok. Some pieces may also fall apart a little if they are too big, so mix carefully. You can also do the teriyaki and cornstarch in a plastic bag and shake to mix.
- Add to a parchment lined baking sheet. Add the broccoli to the baking sheet, or use another one if you don’t have room (or put some tofu and some broccoli across two sheets). Drizzle with 2 tablespoons of teriyaki sauce, depending on how flavorful you want it. You can also use a drizzle of oil if you want but the Teriyaki sauce may have some already. Oil isn’t needed for this recipe to be crisp and delicious. The parchment paper gives it a good crisp. If preferred, you can mix the broccoli and teriyaki in a bowl.
- Bake for about 20 minutes. Take it out of the oven and use a pastry brush to brush about ¼ cup teriyaki across the tofu (you can also use some for the broccoli if you want but it’s not needed).
- Sprinkle green onions over the top. Bake for 5 more minutes, until crisp.
- Serve with rice, more teriyaki sauce and a sprinkle of green onion.
Notes
- My #1 Secret Tip for this crispy baked tofu teriyaki recipe is to wait until halfway through baking before brushing on most of the teriyaki sauce. Coating the tofu too heavily at the beginning introduces extra moisture, making it harder to crisp. I brush on another layer near the end to give me plenty of flavor white keep the outside deliciously golden.
- Press the tofu well: Removing as much moisture as possible allows the tofu to absorb more teriyaki sauce and create a firmer texture that crisps much more easily in the oven. I press my tofu for at least 20-30 minutes.
- Give everything space: I arrange the tofu in a single layer with a little room between each piece. Crowding the pan traps steam and prevents the edges from browning properly.
- Use parchment paper: Lining the baking sheet helps prevent sticking while encouraging even browning. It also makes cleaning up much quicker.
- Cut even pieces: I keep my tofu pieces roughly the same size to help them bake evenly and at the same rate.
- Serve immediately: Crispy tofu teriyaki is always at its best straight from the oven. The longer it sits in the sauce, the softer the coating becomes.
Nutrition
Calories: 499kcal | Carbohydrates: 95g | Protein: 17g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 355mg | Potassium: 622mg | Fiber: 5g | Sugar: 10g | Vitamin A: 346IU | Vitamin C: 42mg | Calcium: 106mg | Iron: 4mg