Easy Vegan Teriyaki Tofu (Oil-Free Recipe)

Teriyaki Tofu in a bowl topped with sesame seeds and sliced green onions in a bowl with rice and vegetables.

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Easy Vegan Teriyaki Tofu (Oil-Free Recipe)

This easy vegan teriyaki tofu recipe is a delicious combination of crispy tofu, baked or air-fried, with savory and sweet homemade teriyaki sauce that’s oil-free, healthier, and tastier than takeout.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Japanese

Diet: Vegan

Servings:

Calories: 216kcal

Author: Denise Perrault

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

US Customary - Metric

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