This simple recipe is all about the sauce, which absorbs into the tofu to make it remarkably flavorful. Double the recipe if you’re feeding a hungrier group, as this makes 2 to 4 moderate servings. If you’d like, serve this over steamed broccoli. Store-bought vegetable sushi rolls add a “wow” factor to the meal. Recipe adapted from Plant Power. Photos by Hannah Kaminsky.

Recipe

Super-Easy Tofu Teriyaki

This simple recipe for tofu teriyaki is all about the sauce, which absorbs into the tofu to make it remarkably flavorful.

5 from 1 vote

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Course: Tofu

Cuisine: Japanese-style

Diet: Vegan, Vegetarian

Keyword: how to make tofu teriyaki, tofu teriyaki, tofu teriyaki recipe

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: to 4

Calories: 273kcal

Author: Veg Kitchen

Ingredients

14- to 16- ounce tub extra-firm tofu

Teriyaki Sauce

¼ cup reduced-sodium natural soy sauce or tamari
¼ cup sake or white wine or substitute vegetable broth or water
2 teaspoons dark sesame oil optional
2 tablespoons agave nectar or other liquid sweetener
2 tablespoons rice vinegar or white wine vinegar
1 to 2 cloves crushed or minced garlic
1 teaspoon freshly grated ginger

US Customary - Metric

Instructions

Drain the tofu and cut into 6 slabs crosswise. Blot well between pieces of paper towel or clean tea towel. If you have time and can press the tofu ahead of time in a tofu press, so much the better.
Combine all the ingredients for the teriyaki sauce in a small container and whisk together.
Heat ¼ cup of the teriyaki sauce in a wide skillet (make sure to whisk well before measuring). Arrange the tofu slices in a single layer. Cook over medium-high heat until the bottom is nicely browned, 5 to 7 minutes.
Drizzle in ¼ cup more sauce; flip the tofu slices and brown the second side, which will likely take less time than the first, with the skillet now that much hotter.
Serve at once. Pass the remaining sauce around to embellish individual servings.