This easy vegan teriyaki tofu is a quick and uncomplicated oil-free recipe that’s healthier and even better than takeout.
For this recipe, I followed my tried-and-true method for making crispy air-fryer tofu or baked crispy tofu (your choice). Then, an easy ‘make sauce and add tofu’ method that makes delicious tofu with Mongolian sauce and spicy Korean BBQ tofu.
A Quick Look At This Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes if air frying tofu, 30 minutes if baking tofu
- Total Time: 40 minutes (air frying) – 50 minutes (baking)
- Servings: 4
- Flavor & Texture: Sticky, savory, and sweet teriyaki sauce with crispy and firm tofu cubes.
- Dietary info: Vegan and oil-free. Use Tamari or coconut aminos for a gluten-free option.
- Nutrition: Per Serving - Calories 216/ Protein 13g. / Fat 11%
- Method: Bake or air-fry tofu. Make stovetop sauce, then add crispy tofu.
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Table of Contents
Ingredients & Substitutions
- Tofu. Use firm or extra-firm tofu. For the best results, press it.
- Soy sauce. Substitute with Tamari or coconut aminos for gluten-free options.
- Pineapple juice. I like the sweeter, subtly sharp citrus flavor in Asian-inspired sauces like teriyaki or sweet and sour sauce. Substitute with orange juice if that’s what you have.
- Sesame seeds & scallions. Optional garnishes that add color and flavor. You can also use thin red chili slices to add a bit of spice.
- Maple syrup. Teriyaki sauce is sweet, so don’t skimp. Substitute with agave syrup.
- Miso paste. Adds extra umami. It’s not traditional in teriyaki, but I love it in homemade hoisin sauce, and it works for teriyaki sauce too.
- Cornstarch. This does double duty as a tofu crisper and a sauce thickener. Substitute with potato starch, arrowroot, or tapioca starch.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Step-by-Step Instructions
Step 1: Press and cube the tofu. Toss it in cornstarch right before baking or air frying.
Step 2: Air fry or bake tofu (30 minutes to bake, 12-14 minutes to air fry). The tofu should be firm and crispy.
Step 3: Stir in the sauce ingredients. Add a cornstarch slurry to thicken it. Simmer the sauce while you cook the tofu.
Step 4: Take the sauce off the heat. Add crispy tofu cubes to the sauce and mix well.
Denise's Pro Tips
- Preheat the oven or air fryer before adding the tofu. Heat keeps it from sticking, especially if you toss tofu in cornstarch.
- The sauce gets thicker as it simmers. Keep it on low heat. If it thickens too much, add a little more pineapple juice or water. You can also remove it from the heat if the rest of your meal prep takes longer than anticipated.
- Before adding the crispy tofu, take the sauce off the heat. If you simmer the tofu in the sauce, it will lose some of its crispiness.
Serving Suggestions
- Grains: Traditionally, this dish is served with rice. For a switch with added protein, try quinoa or bulgur.
- Veggies: I used a premix of broccoli, green beans, and baby carrots because I had it on hand. Steamed broccoli, broccolini, or even a frozen veggie mix works.
- Teriyaki stir fry: Stir-fry a mix of veggies, then add the sauce and crispy tofu.
- Noodle bowls: If you’re looking for a quick option, serve it over noodles, garnished with scallions and sesame seeds – dinner on the go!
Storage / Freezing / Reheating
Tofu teriyaki is best served fresh; however, it can be stored and reheated for a future meal.
Refrigerate: 2-3 days. Store tofu and sauce separately from cooked rice and vegetables.
Freezing: 3 months. If the tofu is frozen with sauce, it won’t be as crispy.
Reheating: Reheat the tofu and sauce on the stove,
Frequently Asked Questions
Yes. Although this recipe takes a different approach, you can marinate the tofu in the sauce for 30 minutes or overnight for more teriyaki flavor.
No. Teriyaki sauce is salty and sweet with umami undertones. If you like it spicy, add red chili flakes to the sauce or a thinly sliced red chili as a garnish.
Yes. You can make the sauce and air-fry or bake the tofu, then store them separately in the refrigerator for 1-2 days. Reheat the sauce in a pan and then add the tofu until it’s heated through.
Yes, but you’ll need to heat the pan with a little oil first to keep the tofu from sticking. You can then add the sauce directly to the tofu.
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👩🏻🍳 Recipe
Easy Vegan Teriyaki Tofu (Oil-Free Recipe)
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Ingredients
Crispy Tofu
- 14-16 ounces tofu - firm or extra firm
- 2 tablespoons soy sauce - Tamari or coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
Teriyaki Sauce
- ¼ cup soy sauce
- ½ cup pineapple juice
- ¼ cup maple syrup - or agave syrup
- ¼ cup rice vinegar
- 2 teaspoons ginger - grated or minced
- 3 cloves garlic - minced or pressed (about 2 teaspoons)
- 1 teaspoon miso paste
- 2 teaspoons cornstarch
Optional Garnished
- 2 tablespoons sesame seeds
- 2-3 medium scallions - thinly sliced
Instructions
- Press the tofu for 15 minutes using a tofu press. Alternatively, wrap the tofu block in a paper towel and place it between two plates with the top weighted down with something heavy.
- Cut the tofu into cubes (about 1-inch, but any bite-sized pieces will work).
- Toss the tofu with 2 tablespoons of soy sauce and 2 tablespoons of rice vinegar. Set aside.
- Bake Tofu: Preheat the oven to 400 F (200 C). Line a baking sheet with parchment paper. Toss the tofu with 1 tablespoon of cornstarch, covering all sides. Bake for 20 minutes, then toss the pieces and bake another 5-10 minutes. They should be firm and brown.
- Air Fry: Preheat the air fryer to 380 F (195 C). Toss the tofu in 1 tablespoon of cornstarch. Place the tofu in a single layer in the air fryer basket. Air fry 12-14 minutes, tossing halfway between.
- To make the sauce, add all the ingredients, except the cornstarch, to a medium saucepan. Mix well and bring the ingredients to a low simmer. Note: the pan needs to be big enough to add the tofu after it’s cooked.
- In a small cup or dish, mix 2 teaspoons of cornstarch with 2 teaspoons of cold water. Stir it into the sauce.
- Continue simmering the sauce on low, stirring occasionally. If the sauce becomes too thick, turn the heat down even lower while the tofu cooks. You can also add a tablespoon of water.
- When the tofu is done, take the saucepan off the heat. Then mix the tofu with the sauce.
- Garnish with sesame seeds and/or sliced green onions.
Notes
- Note the timing if you plan to serve this dish with rice, noodles, and/or steamed vegetables.
- The longer the sauce simmers, the thicker and stickier it will get. The tofu will lose some of its crispiness once it's covered with the sauce. If you like your tofu super crisp, serve it immediately after covering it with the sauce.
- Store leftover teriyaki tofu separately from rice. Refrigerate for 2-3 days. Reheat on the stove, in the microwave, or wrap it in foil and reheat in the oven. I don’t recommend steaming, as you’ll lose the sauce and flavor.
Nutrition
Nutritional information is an estimation only.
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